No, this is not a TV review, this is a gluten free bread recipe! I’m posting this here because I don’t want to start a whole new blog for recipes, and also in hope that some of you will check out my all kids’ tv and movie reviews while you’re here!
I didn’t make my recipe up from scratch: it’s primarily based on this teff bread recipe, with baking and sourdough-ing ideas from Gluten Free Artisan Bread in Five Minutes a Day, plus experience with this whole-groat buckwheat bread and a friend’s gluten-free adaptation of Mark Bittman’s No-Knead bread.
One Loaf Recipe (see below for Four Loaf Recipe with varying levels of sourdoughiness)
1. Mix the dry ingredients in a bowl
1 tsp yeast (I use the kind of quick yeast that doesn’t need to be added to the water beforehand, you just mix it in with the flour. I use Dove’s Farm Quick Yeast, but I’m not sure what the equivalent is outside of the UK. Other kinds of yeast might work too, but you’d need to experiment)
2 tsp salt (less if you like less salty bread)
355 g mixed gluten free flours and starches (One easy option is 300 g buckwheat or teff flour plus 55 g starch [potato, tapioca, or corn]. I vary my recipe every time, but a typical mix for me is something like 150 g buckwheat flour, 75 g brown rice flour, 75 g oat flour, and 55 g potato starch. If you get tired of measuring a bit of this flour and a bit of that flour each time, you can get a large flour tub and pre-mix the different kinds of flour you want to use. Other flours like sorghum, millet, and quinoa can also be included.)
100 g rolled oats (or buckwheat or some other kind of flakes)
30 g psyllium husk
2. Mix the wet ingredients in a different bowl
700 g lukewarm water (not cold!)
25 g honey
15 g olive oil
(3. Optional: Add some seeds if you want)
4.Pour dry ingredients into wet ingredients and stir until mixed together
5. Preheat oven to 205°c with fan or 225°c without
6. For sandwich loaf-shaped bread: Line a loaf tin with baking parchment, and put the dough in. Leave it to rise for 45-60 minutes.
7. For peasant loaf-shaped bread: Let the dough rise in the mixing bowl for 45-60 minutes. Flour a cutting board, empty the dough onto the cutting board, and shape into a ball. (Don’t knead it!) Put it on a piece of baking parchment a baking pan. You can leave this ball of dough to rise a bit more, or bake it right away. Cut a crisscross or other shape on the top if you want.
8. Bake for quite a long time – usually between 70 and 90 minutes. Start checking for doneness after 70 minutes. The bottom and sides should be quite hard.
9. Do your best to resist eating it before it cools!
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Four Loaf Recipe (each loaf will be a little sourdoughier than the previous)
1.Mix the dry ingredients in a bowl
4 tsp yeast (I use the kind of quick yeast that doesn’t need to be added to the water beforehand, you just mix it in with the flour. I use Dove’s Farm Quick Yeast, but I’m not sure what the equivalent is outside of the UK. Other kinds of yeast might work too, but you’d need to experiement)
8 tsp salt (less if you like less salty bread)
1420 g mixed gluten free flours and starches (An easy mix would be 1200 g buckwheat and 220 g potato or tapioca starch. A more complex mix could be 600 g buckwheat, 200 g rice flour, 200 g teff flour, 200 g oat flour, and 220 g tapioca or potato starch. Experiment for variety!)
400 g rolled oats (or buckwheat or some other kind of flakes)
120 g psyllium husk
2.Mix the west ingredients in a different bowl
2800 g lukewarm water (not cold!)
100 g honey
60 g olive oil
3. Pour dry ingredients into wet ingredients and stir until mixed together
4. Preheat oven to 205°c with fan or 225°c without. Put a heavy baking dish or cast iron pan in the oven to heat up.
5. Let dough rise for about 45-60 minutes.
6. Break off 1/4 of the dough, roll on a floured cutting board, and shape into a ball (without kneading). You can leave this ball of dough to rise a bit more (maybe 15-45 minutes) or bake it right away. Cut a crisscross or other shape on the top. Put it on a piece of baking parchment in the preheated baking dish or cast iron pan.
(7. Optional: Put a separate dish of about a cup of hot water next to or on the shelf below the bread-baking dish to give the bread a nice crust.)
8. Bake for quite a long time – usually between 70 and 90 minutes. Start checking for doneness after 70 minutes. The bottom and sides should be quite hard.
9. Put the rest of the dough in the fridge, and break off some to bake every day or two. I know it’s good up to 5 or 6 days – probably more, but it never lasts that long. It gets a bit sourdoughier each day!
Please let me know how your bread-baking goes, or if you make any interesting variations!
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