GLUTEN FREE SOURDOUGH BREAD RECIPE RECIPES

Name: Gluten-free bread
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Makes 1 loaf (10-12 slices)
Ingredients: 400g gluten-free white flour (Doves Farm is available at most supermarkets); 1 tsp salt; 7g sachet fast-action dried yeast; 284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice); 2 eggs; 2 tbsp olive oil

GLUTEN-FREE BREAD RECIPE | BBC GOOD FOOD

Gluten-free bread recipe | BBC Good Food image

A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter

Provided by Barney Desmazery

Categories Side dish

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield Makes 1 loaf (10-12 slices)

Number Of Ingredients 6

Ingredients

400g gluten-free white flour (Doves Farm is available at most supermarkets)
1 tsp salt
7g sachet fast-action dried yeast
284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)
2 eggs
2 tbsp olive oil

Steps:

Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

Nutrition Facts : Calories 136 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.52 milligram of sodium

GLUTEN-FREE BREAD RECIPES | BBC GOOD FOOD

Gluten-free bread recipes | BBC Good Food image

Following a gluten-free diet doesn’t mean missing out on bread-making. Our gluten-free bread recipes include simple loaves, cornbread, flatbreads and hot cross buns.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
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6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
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