Is there anything better than to wake up to than a freshly baked loaf of (gluten-free) bread? I was lucky enough to find one in the kitchen last Sunday, when my lovely new flatmate baked a delicious doorstop of a loaf while I was sleeping.
Baking gluten-free bread is a trickier beast than baking normal bread, as gluten is the ingredient that primarily gives normal bread its texture and stretch; when you take it out you are often left with a crumbly cardboard mess.
A blend of flours tends to give better results than using a single flour, and this time K used the readymade Dove’s Farm Brown Bread flour blend, following the bread recipe on the back of the packet. (Ingredients : Flour Blend (Rice, Tapioca, Potato, Buckwheat and Carob), Sugar Beet Fibre, Xanthan Gum.)
Quite a heavy, cakey texture, a nice crunch on the outside, best toasted. Very tasty with a little butter, honey or jam. It is quite different to supermarket Freefrom gluten-free bread; I would say the closest comparison would be with the bread baked at the WAGfree bakery (no bad thing!). It is a little crumbly, but slices can be cut carefully. My non-coeliac testers K and D agreed that it was cakey, quite unlike ‘normal’ bread but lovely with a hot cup of tea and a spread of something sweet.
I think for a first attempt, my flatmate K did a marvellous job at baking the eternally tricky gluten-free bread. The bread was tasty and a great shape and size, if a little crumbly and dense. I think getting it perfect will be a process of experimentation, and I look forward to hopefully trying a few different recipes.
Do any of you bake your own gluten-free bread? Which recipes have you had the most success with? I would love to hear any recommendations.