[ A new attempt in baking bread ]
This weekend I was craving bread and buying gluten free bread in the store is not an option, since they just don’t taste nice. Searching on the internet for a good recipe to try and there it was a recipe for gluten free bread that looked delicious.
Some of the ingredients are hard to come by in the Netherlands so I had to make some changes to the recipe. But guess what happened while making photos for my blog, I just couldn’t resist taking a bite out of the amazing smelling bread in front of me. Wauw this is the first bread I bake that I am wondering if it’s really gluten free, its fluffy, crispy & light, just give it a try. The adapted version of the recipe:
Gluten free fluffy bread
DRY INGREDIENTS
- 1 cup / 155 gr brown rice flour
- 1 cup / 120 gr tapioca flour
- 1/2 cup / 60 gr almond flour
- 1/2 cup / 70 gr buckwheat flour
- 1/4 cup / 35 gr of sorghum flour
- 1/4 cup / 30 gr flax seeds grounded
- 2 3/4 tsp of xanthan gum
- 1 1/2 tsp of salt
WET INGREDIENTS
- 3 eggs
- 3 tbsp of olive oil
- 1 tbsp of honey
- 1 tsp apple cider vinegar
YEAST INGREDIENTS
- 1 1/4 cup / 300 ml of 40° C hot water
- 2 tbsp of honey
- 2 1/2 tsp of dry active yeast
Optional
- 2 tbsp of sunflower seed
- 1 tbsp of poppy seed
Grind the flax seeds to flour in a (hand)blender of kitchen machine. Then mix all the dry ingredients in a huge bowl. Set aside.
Whisk the eggs, olive oil, honey & apple cider vinegar together in a separate bowl & set aside as well.
In another bowl mix together the hot water & the honey, when the honey is completely dissolved mix in the yeast. Just give it a quick stir one or two & set the timer to precisely 7 minutes.
After 7 minutes mix together dry ingredients with the wet ingredients. When mixed together add bit by bit the yeast mixture until completely mixed. Make sure you don’t put your mixer/kitchenaid to high speed while mixing. Optional stir in the sunflower seeds, leave a few for the topping.
In your baking tin, covered with paper, add in the mixture & sprinkle over the poppy seeds and some sunflower seeds. Cover your baking tin with foil and leave it to rise for about 30 to 45 minutes. After 30 minutes take of the foil and leave it to rise. Preheat your oven to 175° C in the mean time.
Place the loaf in the oven & bake for 30 to 40 minutes. After 30 minutes start checking the loaf, test with a skewer if the loaf is dry on the inside. If not bake for another 10 minutes.
After the bread is done, take it out of the baking tin & let it cool on a wire rack. Enjoy!
