Hankerie

Delicious Homemade Gluten-Free Bread



Gluten-free bakes can be made into different types. Today, I'm trying out making them into bread, wheat-free. This brownish, crusty loaf has a delicious, moist, close-textured interior. The addition of bicarbonate of soda and cream of tartar helps to make the bread rise. In the past, I thought cream of tartar is just the leavening agent for egg white, never think about it can help bread to rise as well. Thanks to the food chemical reaction magic!!

In Australia, most of the bakery, cafe or even farmers market do sell gluten-free bakes including breads, cakes, macarons or even pizza. I can definitely easy to find all pre-mix gluten-free flour in supermarket as well here. Price wise, indeed slightly more expensive to the normal wheat flour.

Interesting to know more and more facts about gluten-free technique. Some new discovery for the people who has allergy to gluten.

I turned my homeade gluten-free bread into my dinner - gluten-free sandwich 


The crusty skin of the bread not as chewy as the gluten wheat bread


The proving time of the gluten-free bread is same as the normal wheat bread. Nothing different except the taste.
Made some cut before sending into oven



I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
Ingredients (Makes 1 loaf) - recipe adapted from chef Lynn Lewis and Joachim Wahnschaffe 

200g brown rice flour
200g potato flour
100g soy flour
1 teaspoon salt
2 teaspoons dry yeast
400ml lukewarm water
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
optional raisin & cashew nut

Method

  1. Sift the rice, potato and soy flours into a large bowl with the salt. Remove about one-quarter of the mixture and set aside. 
  2. Make a well in the centre of the dry ingredients.
  3. Sprinkle the yeast onto water to dissolve. Add to the well with the honey and olive oil. Stir the dry ingredients into the liquid to make a smooth, thick batter.
  4. Cover bowl with damp cloth and leave in a warm place for about 30 minutes. 
  5. Preheat oven to 200ºC.
  6. Mix bicarbonate of soda and cream of tartar with reserved flour mixture; sift mixture on top of the yeast batter. Stir gently until combined; the mixture will have a foamy appearance. 
  7. Add on raisin & cashew nut.
  8. Transfer to the loaf tin.
  9. Bake for 25–30 minutes or until firm, crisp and golden brown. 
  10. Turn onto a wire rack to cool. This loaf keeps well for up to 2 days and is very good toasted, I made into sandwiches.

10 comments:

your bread looks so good, and the ingredients are quite simple. I must try this recipe but I don't think I've seen soy flour here in KL. Do you think I can substitute with other flour?

@Shannon: Thanks. Yes, you may substitute the soy flour with any pea flour.

bread looks wonderful deliciously done

@Torviewtoronto: Thanks for dropping by. Long time no hear from you. How's everything?

The bread looks great. I wondered how you could make gluten free bread.

This bread sounds incredible. I always wanted to try out the gluten-free bread recipe and this is just great. Thanks so much for sharing.
Kristy

Are the pictures above really of this gluten free recipe?? Gluten free bread dough is usually more of a batter, and as referenced in your recipe, it sounds like yours was,too. But the pictures look more like wheat dough! I would really love to try this recipe, but perhaps with a sub for the soy flour. Please advise regarding above question.

I'm intolerant to yeast as well. Is there a replacement for the instant yeast? Thanks!

Your bread looks like a miracle- not at all like gluten free bread/ and reading the recipe- it seems to be a chemical miracle as well- I wonder how it holds it's shape and doesn't look crumbly while there are no binders and gums in the recipe...

Your bread looks like a miracle- not at all like gluten free bread/ and reading the recipe- it seems to be a chemical miracle as well- I wonder how it holds it's shape and doesn't look crumbly while there are no binders and gums in the recipe...

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Welcome to Hankerie!

Adding Life to Food.

All of our bakes are home-baked by using only the freshest ingredients. We have own creations and and decorate them by handmade with love and care. feel free to contact us at hanker@hankerie.com for a detailed quote. Location only available at Kuala Lumpur now.