Gluten-free bakes can be made into different types. Today, I'm trying out making them into bread, wheat-free. This brownish, crusty loaf has a delicious, moist, close-textured interior. The addition of bicarbonate of soda and cream of tartar helps to make the bread rise. In the past, I thought cream of tartar is just the leavening agent for egg white, never think about it can help bread to rise as well. Thanks to the food chemical reaction magic!!
In Australia, most of the bakery, cafe or even farmers market do sell gluten-free bakes including breads, cakes, macarons or even pizza. I can definitely easy to find all pre-mix gluten-free flour in supermarket as well here. Price wise, indeed slightly more expensive to the normal wheat flour.
Interesting to know more and more facts about gluten-free technique. Some new discovery for the people who has allergy to gluten.
Interesting to know more and more facts about gluten-free technique. Some new discovery for the people who has allergy to gluten.
I turned my homeade gluten-free bread into my dinner - gluten-free sandwich
The crusty skin of the bread not as chewy as the gluten wheat bread
The proving time of the gluten-free bread is same as the normal wheat bread. Nothing different except the taste.
Made some cut before sending into oven
I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
Ingredients (Makes 1 loaf) - recipe adapted from chef Lynn Lewis and Joachim Wahnschaffe
200g brown rice flour
200g potato flour
100g soy flour
1 teaspoon salt
2 teaspoons dry yeast
400ml lukewarm water
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
optional raisin & cashew nut
Method
- Sift the rice, potato and soy flours into a large bowl with the salt. Remove about one-quarter of the mixture and set aside.
- Make a well in the centre of the dry ingredients.
- Sprinkle the yeast onto water to dissolve. Add to the well with the honey and olive oil. Stir the dry ingredients into the liquid to make a smooth, thick batter.
- Cover bowl with damp cloth and leave in a warm place for about 30 minutes.
- Preheat oven to 200ºC.
- Mix bicarbonate of soda and cream of tartar with reserved flour mixture; sift mixture on top of the yeast batter. Stir gently until combined; the mixture will have a foamy appearance.
- Add on raisin & cashew nut.
- Transfer to the loaf tin.
- Bake for 25–30 minutes or until firm, crisp and golden brown.
- Turn onto a wire rack to cool. This loaf keeps well for up to 2 days and is very good toasted, I made into sandwiches.
Comments
Kristy