This is it! This is the recipe I am most proud of… the holy grail of vegan GF recipes! I have tried so many and had so many fails that I’m sure the children have PBSD (post baking stress disorder). So many doughy, sandy or totally flat lumps of dough… But this one has a crunchy crust, a slightly cakey centre and it tastes like bread. If you’ve been craving fresh bread, hot from the oven since going gluten free, this is for you.
There are lots of ingredients and if you only ever plan to bake once a year you’ll probably be better off with one of those GF bread mixes you can buy at the supermarket. But, if you think you might bake more regularly it’s totally worth the effort to source the ingredients from either an online store like 2brothers (www.2brothersfoods.com) or your local Asian supermarket.
There are lots of ingredients and if you only ever plan to bake once a year you’ll probably be better off with one of those GF bread mixes you can buy at the supermarket. But, if you think you might bake more regularly it’s totally worth the effort to source the ingredients from either an online store like 2brothers (www.2brothersfoods.com) or your local Asian supermarket.
Ingredients
1 cup sorghum flour
1 cup potato starch
1 cup white rice flour
1 cup tapioca starch
½ cup sweet rice flour (aka glutinous rice flour – definitely not the same as white rice flour)
2 tablespoons psyllium husk
2 tablespoons yogurt
4 level teaspoons baking powder (check yours is GF)
4 teaspoons sugar
2 teaspoons yeast
1 teaspoon xanthan gum
3 tablespoons vinegar (cider or white wine)
warm water
Grease a large cake tin (ours is 310mm x 90mm).
Put the yeast, yogurt, sugar and a cup of warm water into a small bowl and mix. Cover and put in a warm place while you assemble the rest of the ingredients. Bakers often state that this stage is optional. However, in my opinion it gives the yeast a kick start and lets you check that yours is still working. It’s also extremely cool because the yeat mixture gets all billowy and looks like something an alien might like to eat. Which, for me, is enough of a reason to stick with it.
Put the rest of the dry ingredients into a large bowl and mix well. By now your yeast should be bubbly and awesome looking. If, after 15 minutes, it still looks like granules in a bowl – throw that stuff away because it’s dead. Yeast is a living organism and if yours is old or been kept out of the fridge for too long it can die and is no good to you.
Pour the yeast mix, oil and vinegar into the flour and stir. Add warm water very slowly until it resembles a very thick cake batter. It shouldn’t be of a pouring consistency but you should be able to stir it with effort. GF dough doesn’t require kneading – you do that with normal bread because it stretches the gluten and traps air in the dough. If you try to knead GF dough you’ll just end up with messy hands and dough everywhere!
Scrape the dough into the greased tin, brush the top with oil and cover tightly with plastic wrap. Place in a warm spot for an hour or until the dough has doubled in size. After 40 minutes preheat your oven to 180.
Bake for 70 minutes and turn out onto a rack for half an hour before slicing.
1 cup sorghum flour
1 cup potato starch
1 cup white rice flour
1 cup tapioca starch
½ cup sweet rice flour (aka glutinous rice flour – definitely not the same as white rice flour)
2 tablespoons psyllium husk
2 tablespoons yogurt
4 level teaspoons baking powder (check yours is GF)
4 teaspoons sugar
2 teaspoons yeast
1 teaspoon xanthan gum
3 tablespoons vinegar (cider or white wine)
warm water
Grease a large cake tin (ours is 310mm x 90mm).
Put the yeast, yogurt, sugar and a cup of warm water into a small bowl and mix. Cover and put in a warm place while you assemble the rest of the ingredients. Bakers often state that this stage is optional. However, in my opinion it gives the yeast a kick start and lets you check that yours is still working. It’s also extremely cool because the yeat mixture gets all billowy and looks like something an alien might like to eat. Which, for me, is enough of a reason to stick with it.
Put the rest of the dry ingredients into a large bowl and mix well. By now your yeast should be bubbly and awesome looking. If, after 15 minutes, it still looks like granules in a bowl – throw that stuff away because it’s dead. Yeast is a living organism and if yours is old or been kept out of the fridge for too long it can die and is no good to you.
Pour the yeast mix, oil and vinegar into the flour and stir. Add warm water very slowly until it resembles a very thick cake batter. It shouldn’t be of a pouring consistency but you should be able to stir it with effort. GF dough doesn’t require kneading – you do that with normal bread because it stretches the gluten and traps air in the dough. If you try to knead GF dough you’ll just end up with messy hands and dough everywhere!
Scrape the dough into the greased tin, brush the top with oil and cover tightly with plastic wrap. Place in a warm spot for an hour or until the dough has doubled in size. After 40 minutes preheat your oven to 180.
Bake for 70 minutes and turn out onto a rack for half an hour before slicing.
RSS Feed
