Baking Gluten Free Bread

 Gluten free bread has been a difficult bake for years, and in recent times the job has become easier as there is now a better understanding of what is required.  Gluten Free is not the same as wheat bread, but for gluten allergies, it is one sensible option.

The idea is to use flours like chickpea, rice, maize, with the addition of starch from potato or tapioca and to use xanthan gum as a substitute for Gluten.  The resulting thick batter can be activated with improved varieties of dried, quick action yeast.

There are pre-mixed gluten free bread flours available more widely than there used to be and also bread mixes containing all of the ingredients.  The illustration is an on-line option from Dove Farms, which can be mixed with oil and water and beaten into a stiff dough, risen for about an hour, then baked for 55 minutes in a fan oven.

The mix makes a very stiff batter, which has to be scraped into an oiled bread tin for rising.  I used a bread tin liner for ease.

The resulting loaf needs to be cooled on a rack for at least 2 hours, until it is cold.  It will not cut well whilst warm.

This bake is easily cut with a serrated bread knife and has a good, but soft crumb.  It has a taste of bread, but with overtones of the flour ingredients it is made from.

Gluten free Bread Flour is available from some supermarkets and on line stores.  Do not use gluten free plain flour or or Gluten free self raising flour for bread making.

If you are using the Gluten Free Bread flour, you will need to add Xanthan Gum, a little vinegar, sugar and quick yeast to the mix.  You can substitute water with milk if you wish.

The home baked loaf is, in my opinion, the best option for Gluten Free bread.

Looks like cucumber sandwiches tomorrow.