This is my first recipe in my new series of gluten free recipes. I have only recently discovered that all my stomach upsets (stomach ulcers/pain/bloating) could be solved by simply giving up gluten. I have been diagnosed as gluten intolerant, and boy, the difference it has made to my quality of life is remarkable! I have noticed, however, that although supermarkets are slowly trying to become more GF (gluten free) friendly, they charge double, if not triple for the products! This really grinds my gears. I have decided to develop some cost-efficient and basic recipes to make GF living easier for myself and others out there. I managed to find all of my GF flours at Pick and Pay.
- 1 3/4 cups (235 grams) rice flour
- 3/4 cup (100 grams) almond or potato flour
- 1/2 cup (80 grams) pea flour
- 3 tablespoons corn starch
- 1 1/2 teaspoons coarse sea salt
- 1 tablespoon active dry yeast
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 3 large eggs, room temperature
- 1/4 cup olive or canola oil
- 1 cup warm milk
1. Sift dry ingredients (flours/corn starch/yeast) into the bowl of your standing mixer. Add the salt and sugar. Mix briefly with the paddle attachment.
2. In a separate bowl, add wet ingredients (milk/oil/honey/eggs) and whisk briefly.
3. Add wet ingredients to dry ingredients and mix on low speed for 30 seconds. Mix on medium speed for another 2 minutes.
4. The batter should now look like waffle batter (relatively runny). If it is thick enough to form a ball, add a little more milk/water.
5. Place in a greased steel/metal bowl and cover with Gladwrap. Place in a warm area for 1.5 hours until doubled in size. (remember, dough will still be wet- don’t be tempted to add more flour) The wetter, the better!
6. Preheat oven to 180 degrees
7. Use a spatula to deflate bread and add it to a well greased bread tin. Place in a warm area for another 20 minutes. The dough should look light and fluffy by now.
8. Sprinkle with pumpkin/sesame/sunflower seeds
9. Place bread in the centre of the oven and bake for 45minutes. Remove and let cool for 5 minutes. Remove from bread tin, slice and serve.