Saturday 9th June.
I've just made my first GF loaf using Dove's GF brown bread flour - following the instructions (unusually for me!) with the exception of the oil. I thought 90g (6tbs) a bit excessive, so I used 50g.
|Bit over-done, I'm afraid. I'm not familiar with this (gas) oven, and I left it a little bit too long.|
|Didn't rise as much as I'd hoped, but it's not bad for all that.|
450g gluten and wheat free brown bread flour
1/2 tsp salt
2 teaspoons Allinson's dried active yeast
2 tbsp sugar
350ml warm milk
1 tsp vinegar
6 tbsp oil (I used 3 tbs olive oil)
The ingredients are expensive and I wonder just what you could get away with leaving out? I, being a vegan, never use eggs and milk in recipes such as sweet bun recipes for instance, and find they're not necessary. So next time I'll leave these out and see what happens.
19th May 2012.
Indian breads - gluten free, dairy free, soy free, yeast free!
Gluten-free bread using a mix of maize and gluten-free bread flour.
Here’s a gluten-free flour ‘omelette’ recipe on Wildfood.info:
There are quite a few gluten-free threads on that board, so it’s worthwhile looking around.
There’s an excellent gluten-free section in Andrew Whitley’s terrific book, ‘Bread Matters’.
I’ve just re-read it and it contains a comprehensive table of all the ingredients that can be used in gluten-free baking.
His attitude to GF baking is refreshing:
“My approach is not to mourn the absence of gluten but to relish the qualities of flours that do not contain it.”
I had a look on the net for his basic GF loaf and found it here:
Here's Dan's white loaf: