Recipe | Low Gluten Bread

Wednesday, 13 July 2016

Buying Gluten-free bread is not fun. Its ridiculously expensive and somewhat resembles cardboard. After years of enduring supermarket bread I decided to attempt to make my own! I had previously thought that making bread would be a long, difficult, process that I would ultimately fail at BUT it was super easy and WORKED! Here is the recipe I used.



Ingredients
      200g Buckwheat Flour
      200g Rice Flour
      100g Plain Flour
(For 100% Gluten-free substitute for another flour)
      350 ml Lukewarm Water
      2 tbsp Vegetable Oil
      2 tsp Dried Yeast
      2 tsp Sugar
      1 tsp Salt
      1 tsp Vinegar
      2 Eggs


Method
1.     Put the water, yeast and sugar into a bowl. Mix well and leave for 10 minutes for the yeast to activate.
2.     Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
3.     Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, vinegar and yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
4.     Pour the batter into a lightly-greased loaf tin. Spread evenly into the tin. Cover and place in a warm place to allow the mixture to rise.
5.     Pre-heat the oven to 190°C/375°F fan bake or 220°C/430°F. Once the mixture has risen, bake for 25-30 minutes.






Notes
The consistency of the bread works wonderfully for toast!
It lasts for 2-3 days in the fridge. I prefer to slice and freeze the bread.
This way it lasts for ages and it’s always ready for toasting.

The original recipe was from http://www.thebreadkitchen.com/recipes/gluten-free-buckwheat-loaf-recipe/ I changed a few of the ingredients/instructions.


Thank you for reading, enjoy your bread.

Love, Beth xx