Post by kickingfrog on Oct 18, 2014 7:44:58 GMT
Bread recipe
Posted by Tony on 17/10/2014
GF board
I have had coeliac for about 4 years. One of the main things I missed after diagnosis was decent bread. With some experimentation and using other peoples’ ideas I came up with my own way of making bread. I had mentioned this to a colleague at work, and she recently asked for my recipe to give to one of her friends, who has recently been diagnosed. So, as I have had to type it out, I thought I might as well post it on here. It would be interesting to hear from anyone who tries it.
Ingredients:
500mg (1 box) of Juvela Gluten Free White Mix
Yeast sachet which comes with Juvela Gluten Free White Mix
1.25 teaspoon of Xanthan gum
450 ml water
1 teaspoon of salt
1.25 tablespoons of vegetable oil
Method:
Put the water, salt and vegetable oil into a jug
Put into microwave for 1 minute and 20 seconds on high.
I use a food processor to mix ingredients.
Put the Juvela Gluten Free White Mix, yeast sachet and
xanthan gum into a food processor. Mix for about 30 seconds.
Add the now tepid water, salt and vegetable oil to the dry ingredients in the food processor.
Mix all ingredients together for about a minute until thick, smooth and creamy. The mix won’t look like ordinary dough. It will be more like a thick paste.
Line a loaf tin with non-stick baking paper
Spoon the mix into the lined loaf tin (it is sticky and messy. I use a flat spatula type thing)
Level the mix using a bent fork (easier to work with when bent), frequently dipping the fork in milk, to stop it sticking to the mix.
Leave the mix to sit (prove) for an hour.
Cook in the centre of an oven for 50 minutes at 190 fan assisted (all ovens vary and mine is ancient, so times may vary)
It is safe to open the oven door while the loaf is cooking, though try not to do it too often.
Once cooked sit the loaf on a rack to cool.
Wash all utensils immediately after putting mix into the loaf tin, as the xanthan gum causes the excess mix on the utensils to set like concrete very quickly.
The loaf tin I use is 10 inches long 4.5 inches wide x 4.5 inches deep. Standard loaf tins are not big enough particularly in terms of depth. Hard to get this size of loaf tin in shops, but you will find one online. They are a bit more expensive than standard ones, but well worth it once you master your own bread.
Posted by Tony on 17/10/2014
GF board
I have had coeliac for about 4 years. One of the main things I missed after diagnosis was decent bread. With some experimentation and using other peoples’ ideas I came up with my own way of making bread. I had mentioned this to a colleague at work, and she recently asked for my recipe to give to one of her friends, who has recently been diagnosed. So, as I have had to type it out, I thought I might as well post it on here. It would be interesting to hear from anyone who tries it.
Ingredients:
500mg (1 box) of Juvela Gluten Free White Mix
Yeast sachet which comes with Juvela Gluten Free White Mix
1.25 teaspoon of Xanthan gum
450 ml water
1 teaspoon of salt
1.25 tablespoons of vegetable oil
Method:
Put the water, salt and vegetable oil into a jug
Put into microwave for 1 minute and 20 seconds on high.
I use a food processor to mix ingredients.
Put the Juvela Gluten Free White Mix, yeast sachet and
xanthan gum into a food processor. Mix for about 30 seconds.
Add the now tepid water, salt and vegetable oil to the dry ingredients in the food processor.
Mix all ingredients together for about a minute until thick, smooth and creamy. The mix won’t look like ordinary dough. It will be more like a thick paste.
Line a loaf tin with non-stick baking paper
Spoon the mix into the lined loaf tin (it is sticky and messy. I use a flat spatula type thing)
Level the mix using a bent fork (easier to work with when bent), frequently dipping the fork in milk, to stop it sticking to the mix.
Leave the mix to sit (prove) for an hour.
Cook in the centre of an oven for 50 minutes at 190 fan assisted (all ovens vary and mine is ancient, so times may vary)
It is safe to open the oven door while the loaf is cooking, though try not to do it too often.
Once cooked sit the loaf on a rack to cool.
Wash all utensils immediately after putting mix into the loaf tin, as the xanthan gum causes the excess mix on the utensils to set like concrete very quickly.
The loaf tin I use is 10 inches long 4.5 inches wide x 4.5 inches deep. Standard loaf tins are not big enough particularly in terms of depth. Hard to get this size of loaf tin in shops, but you will find one online. They are a bit more expensive than standard ones, but well worth it once you master your own bread.