This is my 1st home-made gluten-free bread. I used a white gluten-free flour & a teff flour bread mix. The teff mix has flax seeds, a bit of salt too & is enriched with vitamins B. I also used fresh yeast. I made it in my Kenwood with the dough hook. These are very tasty, light brown breads & very airy too! It is the best gluten-free bread that I ever tasted!
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Recipe: For 1 larger bread, 1 smaller bread & 6 flower patterned smaller bread rolls
750 gr of No Proten gluten-free flour mix ( a white gluten-free flour, enriched with a vitamin B complex )
200 gr of Teff flour baking mix ( there is salt in this mix, so don’t add it! )
50 gr rice flour
900 ml of luke warm water
20 gr of fresh yeast, crumbled
1. In your large Kenwood bowl, add the 3 flours & mix gently with a spoon until well mixed.
2. Take a large pot & fill it with 900 ml of luke warm water. Add the crumbled fresh yeast & whisk until it all comes together.
3. Make a well in the center of the flour mix & pour the yeast mix into the flour. Place the dough hook in your Kenwood. Mix on low-speed for 1 to 4 minutes. After that, mix on medium high-speed until all is well emulsified & is well mixed. From time to time, stop the mixer to scrape the flours from the side. Mix it all again in. When the mix is bubbling a bit & is becoming thicker, it is time to stop. This is after 10 minutes or so in total time of mixing.
4. I had 1 larger silicone bread loaf tin , I didn’t have to grease it, that’s typical of silicone baking.I had 1 smaller loaf tin, I had to grease it. I greased it with baking margarine.
I wanted to try & use my silicone flower molds so that I could get 6 smaller bread rolls. I didn’t have to grease the silicon flower molds because you don’t have to with silicon baking. After baking, they won’t stick!
Fill each bread tin with 3/4 of the dough. Divide evenly between the bread tins.
5. Now, let the breads rise for about 80 minutes or until doubled in size.
6. When the breads are nearly doubled in size, preheat the oven to 200°C (391 F)for 10 minutes. That’s for a fan oven. If you use a normal oven , preheat the oven to 220°. (430 F)
7. Place the bread tins on a silpat & on an oven rack for stability. Also place an oven safe bowl filled with water in the oven, below the bread tins. This will give a nice crusty crust on top of the breads. Bake for about 35 minutes. The 6 flower bread rolls will be ready after 20 minutes. For the bread rolls, after 20 minutes, check with a test pin. If not ready, add a few more minutes. When the breads are crusty on top & fully baked, carefully, with the help of oven gloves, remove them from the oven. Place on a wire rack to cool down completely. After 5 minutes, remove the silicon molds from the breads. You can just lift them out or turn them over & they will flip out. The silicon baking gives them a lovely shine too. Leave the other bread in the ordinary bread tin to cool down a bit & then with the help of a knife, lift the bread out of the tin. With the 6 smaller bread rolls, flip them over, out of the silicon tin. The top will be crusty & harder & the bottom will be like a flower pattern. Place them with the flower pattern outside on a wire rack to cool down completely. When cooled, enjoy them with your favourite topping.
These breads are light, very tasty, very airy yet a bit crumbly. Carefully, slice a slice of bread off the bread. When I eat 2 thicker slices I am not hungry for about 2 hours.
The next time, I will only make half of this recipe. So, divide everything in half.
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I am sending this over @ the Bake Your Own Bread round-up for July 2010 @