Monday, 15 October 2012

Gluten free bread

Wow is been a very busy summer and I haven't had much time to write!
Now is fall again and things are settling down, the kids are back to school, family is back home and I have a little bit more time to do the things I love!
I have been inspired to bring back this old recipe when one of my friends, lately, was diagnosed with celiac disease.
One of my first posts was about my experience with gluten free foods and how I struggled to find recipes that were worth eating.
Of course bread, pizza and pasta are the three foods more involved when it comes to gluten free: how can I give up my toast in the morning or my favorite slice of pizza for lunch or that amazing lasagna sunday night? Well I'm still working on the lasagna one, even though my parmiggiana with eggplant is a very good substitute,(I'll post it soon), but pizza and bread are "problem solved".
I already post my recipe for a gluten free pizza crust so I'm going to share this bread recipe for those of you that really need that toast in the morning or a good old sandwich but are on a gluten free diet.
For this bread I used the same "all purpose flour mix" that I used in the gluten free pizza crust...So go check that post out to find it. ;)
But if you have a "gluten free flour mix" that you love you can use that.
As I said before I found a prepackaged mix called "Celimix"that works well too!
The method I'm using to make this bread is from "Healthy bread in 5 minutes a day"
Anyway here is the recipe for a

3 cups gluten free flour mix
2tsp yeast
1 tsp salt
1TBLSP Xanthan Gum (If you use my flour mix recipe you won't need this)
2 eggs
1/4 cup canola oil
1TBLSP honey
1 1/3 cups of warm water

Mix all ingredient in a container

Cover the container and let rise for 2 hours

After 2 hours dump the dough on top of parchment paper... It is gluten free so very different then normal bread dough, it will be a little sticky and you'll need to shape it and make it "soft looking" with your hands: just weat your hands and gently "caress" the dough until it is a nice soft shape.

Cover with a piece of plastic foil and let rest for 30 min.
Preheat the oven at 450, put a casserole or a cast iron pot anything with a lid in the oven....

Put the bread in to the hot casserole, (careful), cover and put back in the oven for 30 minutes, after that take off the lid and cook for 10 more minutes....

There it is your gluten free bread, let cool before cutting in to it.
It is not french bread but still good;)


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