Friday, 25 February 2011

Budget Gluten and Dairy-Free Bread

After lots of trial and error, I finally figured out a bread recipe that tastes like bread. This recipe is basically designed to help 'spin-out' a supermarket bread mix so that you get lots of nice bread. I have been able to double the amount of bread I can make with a pre-mix packet. It's also very light for a gluten-free loaf, which is the tricky part with 'spinning out' premix packets. And it tastes better too! Anyway, without more ado, here it is:



Ingredients
250g Gluten-Free Easy Bakers Instant Oven Bread, or 1/2 plastic packet. (Any brand is OK. It use the Lauke brand as that's what my supermarket sells)
1 cup rice flour
1 cup maize flour (or 1 cup rice bran)
1 dessert spoon Xanthum Gum ( for less 'spring' use 1 tsp)
1 tsp baking powder
1 egg
3-4 splashes rice milk
2-3 splashes olive oil
190g warm water + 2 extra splashes

Optional Ingredients
1 mashed banana
flax seeds for sprinkling on top

Method
Pre-warm oven 100C - 180C
Mix all dry ingredients together. Make sure they are mixed well. If desired, sift them together.
Add water, eggs, milk and oil.
Using a hand mixer with bread blades, beat the ingredients together. If adding banana, add this now.
Mix again. Mixture should be reasonable liquid - not quite as liquid as cake mix, but not as tough as biscuits. The wetter the mixture, the moister the finished bread. Add extra milk and oil to get correct texture. Then beat for a few minutes.
Grease a bread tin. I use a flexible bread tin made from a rubberised plastic. It makes the bread easier to get out. Pour in the mixture. Place a damp warm cloth on top.
Turn off the oven. Place bread tin in oven to rise for approx. 20 mins.
Remove bread tin from the oven. Warm oven to about 190C, depending on whether you have a hot or cool oven.
When heated, place bread tin in oven and cook for approx 30-35 mins. The bread is ready when it makes a hollow sound when you knock on it. Then serve. Yum!

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