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Tuesday, April 29, 2014

Gluten Free Parmesan and Italian Herb Bread

The Loaf

The Crumb

The first time I made a gluten free loaf of bread, it tasted so bad that I went into a pique of anger so childish that I threw away all the flours that I had bought. I had to UNlearn many things from making normal bread, and learn new things necessary for gluten free bread. Like with anything, practice makes perfect I suppose.

Each new loaf is better than the last. Finally I have something that tastes delicious... as delicious as normal bread. Behold the parmesan and italian herb gluten free loaf! Here is the recipe...

Liquid Ingredients
2 tablespoons of apple cider vinegar
2 tablespoons of olive oil
3 egg whites
200ml of water
Enough of more water to make a very wet dough that won't hold its shape

Dry Ingredients
3 teaspoons of xanthan gum
1 teaspoon of guar gum
1.5 cups of potato starch
1.5 cups of tapioca starch
1 cup of sorghum flour
3 tablespoons of sugar
3 teaspoons of instant yeast
1 tablespoon of italian dried herb mix
5 tablespoons of shredded Parmesan

(1) Mix all the dry ingredients together in a kneading machine bowl. Use a wooden spoon to combine everything together very well. This is important. Else, you can get bits of gooey gum in various parts of the bread.

(2) Mix all the wet ingredients together. Use about 200ml of water at first to mix with the vinegar, olive oil and eggs whites.

(3) Start the kneading machine. Add the liquid mixture to the dry ingredients. Add more water till the mixture looks like a very dense cake dough.

(4) Let rise for 2 hours.

(5) Preheat fan-enabled oven to 200 Deg C for 10 minutes. Bake the loaf for 5 minutes at 200 Deg C. Turn the oven thermostat down to 150 Deg Celsius. Bake for 40 minutes.

(6) NEVER cut the loaf when it is hot. The water vapour gets on the knife and you will get soggy bits of bread on each slice. Wait till the bread is entirely cool before you begin to slice.

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