Gluten Free Bread

This recipe makes the most amazing loaf of bread, a delicious crunchy crust with a light pillowy crumb. Regular bread eaters will love it too.

Sheryl, who helps me write my blogs is also coeliac and gave the recipe a go and gave me this feedback: 

"I’ve just inhaled the sandwich I made with my freshly baked gluten free bread and it was very yummy. The recipe definitely delivered on the crunchy crust and soft middle! It was the most like real bread I’ve eaten in NZ."

Ingredients:

2 cups water

1 ½  teaspoons yeast

1 teaspoon honey

75g rice flour*

75 g tapioca starch*

25g potato starch*

20g cornflour*

50g buckwheat flour*

100g Te Atatu Toasted Gluten Free Muesli Blend ground to breadcrumb consistency (I used a blender but you could also use a nutribullet or similar)

50g Te Atatu Toasted Gluten Free Muesli Blend unground

1 ½ teaspoons xantham gum

20g psyllium husk

1 teaspoon salt

2 egg whites

1 teaspoon cider vinegar

2 tablespoons Te Atatu Toasted gluten free to sprinkle on top.

Method:

Dissolve honey in the warm water and sprinkle the yeast on top. Leave for 15 minutes.

Meanwhile in a large bowl or a mixer bowl, place all the dry ingredients, the flours and starches and the ground and unground Te Atatu Toasted Muesli, psyllium husk and salt and mix well. Then add the wet ingredients – the yeast mix, egg whites and cider vinegar. Mix on high speed for 5 minutes. Let the mix rest for 10 minutes before transferring the mix into a lined greased bread tin with the dimensions of 21(L)mm x 11(W)mm x 10(H)mm.

Sprinkle the loaf with the 2 tablespoons of Te Atatu Toasted Breakfast Cereal.

To prove the loaf, place it in the oven on an oven rack with a roasting tray of boiling water below, close the door and leave it for 2 hours, remove both the tray of boiling water and the loaf of bread from the oven. The loaf should have well risen (almost doubled in size).

Turn the oven on to 230 fan bake  and place in the oven when the temperature is reached. Place a cover of baking paper over the top to stop the seeds and grains burning. I made a cap like cover of baking paper to slide over the top.

Cook on fan bake at 230 for 20 minutes and then drop the temperature to 220 and cook for a further 45 minutes.

Remove from the oven and let it cool slightly before removing from the tin.

*You could replace the flours and starches with the same weight 245g in a gluten free flour, we used Edmonds gluten free flour and it worked well but the result of the bread will vary because the ratio of flours in vary in different gluten free brands. The result you will get with the separate flours above is so good, I really hope you will give it a go. I know this mix will make you an amazing loaf of bread.

You could then make up a bulk mix of the flours and starched and store it in one of your empty muesli bags, so it is ready to go. 

I have found all of these flours, including the potato starch, psyllium husk and also the xtham gum at larger New Worlds.

💥 You deserve to start your day with a low sugar, healthy breakfast cereal.   

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