“How ridiculous and how strange to be surprised at anything which happens in life.” Marcus Aurelius
Soft, traditionally tasting and high-rising…not necessarily what one associates with gluten-free bread. Most gluten free baked goods are dry, crumbly and their taste resembles that of paper (especially for whoever tried to eat paper). It is, however, possible to achieve brilliant results with simple methods: making gluten free breads that don’t require toasting it first so it is edible without falling apart!! They do exist! It starts with having the right combination of my glutenfree flour paired with the perfect ratio of other ingredients and a careful cooking method. But that doesn’t mean one needs to be a rocket scientist to make it… in fact some recipes are so easy, that even babies can help making them and they still turns out great!
“There is no surprise more magical than the surprise of being loved.” Charles Morgan
Ingredients
Flour mix:
65 g ground white rice flour
30 g Buckwheat flour
30 g Corn flour
30 g Polenta
100 g Potato starch
90 g Tapioca flour
50 g psyllium husk
10 g xantan gum
Dry mix:
60 ml almond meal
2,5 tsp xantan gum
1 tsp gluten-free baking powder
1 tbsp sugar
1 1/4 tsp salt
Wet mix:
2 tsp white wine or apple cider vinegar
2 tbsp olive oil
200 ml warm water
Method
Preheat the oven to 220 degrees C. Grease and line a large bread pan. Activate the yeast: mix the sugar and dry yeast in a bowl, and gently mix in the warm water. Leave the bowl in a warm location, until it has risen to about double or triple its original size. Mix all your dry ingredients in a large bowl. Use a whisk to blend well. Pour the wet ingredients into another bowl, and mix. Once mixed, add the activated yeast, and mix very carefully not to “flatten” it and destroy the precious bubbles. Add the dry ingredients about 100 ml at a time, incorporate slowly. Once it’s all in, mix for 1 minute and one minute only then let the dough rest for a minute. Once it has rested, pour it into the bread pan. Cover the bread pan with cling film or a warm, wet towel. Once the dough has doubled in size (about 40 minutes), place it in the oven. Bake for 40-50 minutes, or till the bread has a golden crust and a hollow sound when tapped at the bottom. Let the loaf cool down a bit before cutting into it.
“What’s happened to me,’ he thought. It was no dream.” Franz Kafka
When Judit bakes...bread and better.. 