Gluten Free Bread
The smell wafting from the oven when baking home-made breads and cakes is hard to resist. And you shouldn’t be limited just because you’re on a gluten-free diet. There are plenty of gluten-free bread recipes to choose from. One of the pitfalls of gluten-free bread is that it ends up too crumbly and dry. This is because gluten is the protein which strengthens and binds dough in baking.
When baking gluten-free bread you will need to find alternative binding agents for use with gluten-free flours. One way is to use a combination of flours, such as rice flour, chickpea flours, polenta, potato flour, sorghum flour, soya flour, arrowroot or buckwheat flours. Adding pectin powder, egg, grated apple or mashed banana may also help to bind the gluten-free bread. When baking gluten-free bread make sure you don’t cross-contaminate with wheat. Also, by cleaning all utensils and baking tins thoroughly thoroughly before baking the gluten-free bread. Or to be absolutely safe, only use certain sets for your gluten-free baking.
It is important to follow recipes for gluten-free bread accurately, as the measurements and ingredients would’ve been formulated to take into account the lack of gluten in the flours of the recipe. Cornbread is a popular gluten-free bread. It uses a combination of rice flour, buckwheat flour and cornmeal (or polenta) and doesn’t require yeast nor any kneading or rising. It is delicious served warm or cold. It can be eaten as an accompaniment to chillis or stews, or with cheese and pickles. This gluten-free bread is also suitable for breakfast with butter and honey or fruit jam.
Another gluten-free bread is a fruit, nut and seed teabread. It uses only one kind of gluten-free flour (self-raising, or with baking powder added), but is bound together by eggs, dried dates, apricots, sultanas, and mixed seeds and nuts. Again, this gluten-free bread is yeast-free, you just bake for 1 hour and service with butter, jam or honey, either for breakfast or afternoon tea.
When making gluten-free bread with yeast, make sure to use enough yeast to ensure an open texture. Gluten-free flours tend to be more dense and make dense, small loaves. You can make gluten-free bread by hand or in a bread machine. If you’re using a bread machines, make sure it has a gluten-free bread programme option or use the “quick bread”, or “cake” programme options. Gluten-free bread can dry out quickly, so wrap it in cling film or foil as soon as they are cold. It also freezes well. To refresh the gluten-free bread, pop it in the microwave for 10-2- seconds; or toast it. If the bread is pale when the programme is finished, then brush the top with some butter or oil and place under the grill for a few minutes until browned.
Good Luck and enjoy your gluten-free bread!
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