I’m beyond excited to share this recipe with you!
Ask most coeliacs and anyone with a gluten intolerance what they miss most and top of the list is bound to be bread. Most things you grow used to going without; cakes, biscuits, pizza, even most chips now served by restaurants contain the dreaded gluten. We have to take a 45 minute drive to fulfill my occasional chip cravings. But bread, certainly for me, remains the elusive fix that nothing else seems to come close to hitting.
Which is why week after week I try various gluten free bread recipes in the hope that I’ve found ‘the one’. I’m not a lover of buckwheat. Even just the slightest amount added to a bread mix seems to create an earthy taste that overrides any other flavor within. Seeds are great, but too many in a loaf and it resembles something that could quite easily pass as an offering for the bird table. And then there are the recipes which require a blend of so many obscure and difficult to purchase flours that any hope of re-creating it on a regular basis is just out of the question for most of us.
It needs to be simple. The ingredients must be accessible. The end product should have a bounce to it. It should smell neither overpowering nor cakey, but familiar. The taste should suit both a savoury and sweet topping. And of course, it must toast well. In short, it should be like BREAD.
Well, today, I think I may have just have come as close to perfection as you can get, without gluten. I have created a good, wholesome loaf with no nasty additives that has bounce, a delicate bready flavour and a good crust. It was easy to make and the ingredients are ones that anyone who regularly cooks gluten free dishes should have to hand.
Our daughter, who is one of my biggest critics, has already devoured a couple of slices and asked for more.
- 50g golden linseeds
- 600ml tepid water
- 2 tsp gluten free yeast
- 300g rice flour
- 100g brown rice flour
- 100g gluten free oats
- 2 tbsp psyllium husk powder
- 1 tsp salt
- 1 tbsp honey
- 2 tbsp olive oil
- Place the linseeds on a baking tray and place in a hot over (180c) for 10-12 minutes or until they have turned a nice deep brown.
- In a jug mix together the yeast and tepid water. Add the linseeds to a bowl while they are still hot from the oven and pour over the yeast and water mix. You should be rewarded by the linseeds with a sizzling noise. The linseeds release a sticky, gluten-like gel from their husk, which is what gives the loaf its bounce.
- In a large bowl combine the remaining dry ingredients; rice flours, oats, psyllium husk powder and salt. Make a well in the middle before adding the yeast mix, honey and olive oil. Stir well to form a smooth batter like mix.
- Allow the mix to stand for a few minutes to allow the dry ingredients to absorb all the moisture and form a sticky dough before kneading for 10 minutes on a flour dusted counter or large board.
- Return the dough to the bowl, cover and allow to stand in a warm place for 1-2 hours. The dough should double in size during this time.
- Line a 2lb loaf tin with greaseproof paper and gently shape the dough before placing inside. Brush with a little olive oil and cover for an hour to allow the loaf to rise.
- Heat the oven to 220c. Place a dish of water in the bottom of the oven before placing the loaf tin in the middle and baking for 40 minutes or until the base of the loaf sounds hollow when you tap it. Leave to cool on a wire rack.
If you try this recipe I’d love to know what you think – please use the comments box below.