Gluten Free Bread

Tips for perfect Gluten Free Bread

Given by Lewis Walrock

• It is advisable to use electronic digital scales when measuring ingredients to help prevent inaccurate measuring as this can greatly affect your final results.
• In order to achieve the best possible rise your bread mix should resembles a medium consistency pan cake batter during the final parts of the dough mixing cycle.
• If the bread batter is too firm, the texture upon completing baking will likely be crumpet-like (not desirable).
• Generally, the longer the tin or baking pans you plan to bake in, the more water is required to achieve the perfect gluten free bread consistency.
• Upon the loaf finishing baking you should allow the bread to cool for half an hour (minimum) before slicing.
• The tops of your gluten free bread loaves generally appear white across the top surface. This is quite normal and the top is very much an edible part of the loaf.
• Electric knives make slicing gluten free bread much easier.
• A successful gluten free bread should rise well above tin height and be soft and light.

Gluten Free Bread Recipes

Honey Blueberry Gluten Free Bread

Recipe source: www.cookingbread.com

Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/4 cup potato starch
• 1/4 cup arrowroot starch
• 1 1/2 tsp xanthan gum
• 2 tsp GF baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/4 cups vanilla soya milk
• 1 tsp vinegar
• 1/4 cup oil
• 3 eggs
• 1/2 cup caramelized bakers honey or other liquid honey
• 1 1/2 cups fresh blueberries

Method:

In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don’t have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9×5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometer is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting.

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