20 April 2008

Totally gluten free Bread

The last meal we hosted presented a new challenge of being totally gluten free, dairy and meat free. So I started with bread, did a bit of research and found that if one makes totally gluten free bread it is important to use Xanthan gum as a substitute for gluten. I went to our local coop and stocked up on all the various flours I could find then went home to start my new baking project. The end result is a very dense and strong tasting bread, I wouldn't eat it every day but once in a while it is an interesting change. I guess for a milder taste you would need to reduce the buckwheat quantity and substitue with chestnut flour or hazelnut or almond.

Totally gluten free Bread
For a 10"/25cm long loaf pan
150 gr Buckwheat flour
150 gr Rice flour
50 gr Millet flour
50 gr Amaranth flour
100 gr Quinoa flour
1.5 tsp Xanthan gum
2.5 Tbsp grape seed oil (resistant to heat, not too strong in flavour)
2 tsp salt
400 ml tepid water
3 tsp active dry yeast
2 tsp brown sugar

Dilute brown sugar and yeast in water and set aside while you measure the flours.
Place all the flours in a mixing bowl add the salt and oil.
Pour water/yeast/sugar mixture on the flours and mix/knead for 5/10mn you will obtain a very sticky dough, more like a paste.
Cover with a towel and let it rest/rise at room temperature for 1 hour, mix again and let it rest again for 1 hour, mix then place in baking tin, cover and let it rest for another hour.
Because of the lack of gluten this dough doesn't really rise, the yeast makes it a little more airy but definitely not like a gluten bread.
Bake in preheated oven at 360 F / 182 C for 40 to 50 mn (depending on your oven).
It will be a very heavy loaf, it doesn't really sound hollow like the wheat flour bread so it is more difficult to tell when it is baked, if you are not sure and extra 5mn in the oven won't harm it.
It is best fresh and for those of us who eat dairy it is delicious with butter, also the following morning for breakfast with some honey on it.
Happy baking

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