![]() You will notice that the more you fold and roll, the more it starts resembling wheat dough. Prove for 2 hour or until almost doubled in size. Shape back into a ball and leave to prove, smooth side down, onto a bread basket or colander well dusted with GF flour. You will notice it will look slightly crumbly at this stage.įold each side into the middle, then roll into a ball. Once the dough has proven, tip it onto a bench, dust with GF flour and stretch the dough into a rectangle. Roll into a ball, place it back in the bowl, dust with GF flour and cover with plastic film, to rest and prove for 2 hours, or until doubled in size.ģ. Flour your bench with GF flour, tip the dough onto the bench and start reading until smooth. You will soon start to notice it’s becoming “kneadable”. Once the dough is coming together, use your hands to squish it like you would with play dough. Add the salt and mix through.Īt this stage the dough looks a bit like cement, hence the use of a stick instead of kneading with your hands.Ģ. Add the rest of the water gradually, as needed. Use a wooden or plastic chopstick to mix ingredients together. Place flour in a large mixing bowl, add yeast, rice malt syrup, oil and 250 ml of water. All ovens seem to vary slightly, so you may need to adjust according to your oven specificationsġ. The timing and oven temperature is based on my own home oven (Ilve). You can try translating into oz, but I would avoid cups, as they are not precise enough for this type of preparation. Please note I have only included metric measurements as this is how I tested this recipe and feel more comfortable. If you are after a softer type of bread (like sandwich bread or rolls), hang in there, I will start testing for those soon!ġ teaspoon of GF rice malt syrup (or honey) ![]() This bread is very similar to the flavor and texture of sourdough. As there is no gluten in this recipe, the dough will not rise as much as a regular wheat loaf. Please remember this flour contains no gluten, which, once reacting with water and yeast is the force that makes the bread dough rise. You can try searching for “deglutinated” bread flour” and see what you find. I have no commercial association with this brand, so I can’t be helpful in suggesting where to find it. PS I would advise you go online and find out how to get your hands on this flour, as I am not sure substituting with any other GF flour would work. I hope my experiments and advise are enough for you to try for yourself and succeed. In case you are wondering, yes, it tastes as good as it looks! I served it to my husband and eldest son, who are used to eating my home-made wheat sourdough, and for a moment they didn’t even realize this bread was gluten free! I have trialed this recipe six times, to make sure I have the right familiarity and confidence to talk you through what to expect when using, touching and tasting it. And the bread pictured above is a result of such fortunate encounter. The many requests I received from you inspired me to look for more suitable flours and, about a month ago I got my hands on Caputo Fiore Glut flour, especially made for bread baking. My main concern with the end product was a lack of flavor and a texture that was together too crumbly, too crunchy and too sticky. I have had so many failed attempts in my kitchen, the fingers on both hands aren’t enough to count. I have been trying to create decent and palatable gluten free breads for longer than I care to remember. Place the log on a parchment-lined or greased baking sheet.It is with great joy and anticipation that I share this recipe with you today. To shape the gluten-free bread: Uncover the dough and repeat the folding and pressing motion 5 to 6 times, then loosely shape the dough into a 10" log about 3" wide. ![]() Return the dough to the bowl, cover, and let it rest for 60 more minutes, or until the dough is puffy. ![]() Gently knead the dough - fold the dough in half towards you (a bowl scraper is helpful here), then pat it down, rotate the dough 90°, and fold again - until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. Transfer the dough to a greased or (gluten-free) floured work surface. The dough will begin to firm up slightly and look more like dough than batter. If mixing by hand, there may still be some lumps - that's OK.Ĭover the dough and set it aside for 20 minutes. Add the gluten-free bread flour and beat using either a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) for 1 minute on medium speed. To make the dough: In a large bowl or a stand mixer, combine the water, sugar, oil, vinegar, yeast, and salt. ![]()
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