Monday, September 7, 2009

Manna from Heaven

Conor's Bread Revisited!

This makes a really Light and Fluffy Well Risen GF/CF/SF and Yeast free bread!!!

Yes, finally after 5 months of experimentation, failure, doughy bread and chewy toast I have finally managed to create a respectable, nay comparable white bread.


What's the secret?

Well, firstly - check your loaf tin. For months I have been laboring under the misapprehension that my 1.5lb loaf tin was a 1lb loaf tin. It was only by accident that this weekend I picked up a real 1lb loaf tin.

Secondly, rising agents. Without yeast there are a few things that can make bread rise. Variously in different recipes I've seen baking powder, vitamin c tablets and sparkling water all used.

Ingredients - I've been a bit more anal than usual here and listed exactly what I used. this is because I cannot actually believe that the bread I've made is GF/CF/SF and yeast free too! I have made it twice, the second time tonight just to confirm the results. I will generalise the ingredients eventually. I would particularly like to change the rice milk for hemp milk and I'll probably try it with my own flour blend too, but for recreatable results, here's exactly what I used. Update 09/09/2009: Now verified with Rice:Potato:Tapioca mix in ratio 3:1:1. Update: 13/09/2009: For a nutty taste mix 100g of Gram flour with 350g of the white flours.
  • 450g flour - Doves Gluten Free plain white flour blend (what I used originally) or your own GF/CF flour blend. I tried this with a mix or Rice:Tapioca:Potato in ratio 3:1:1 last night and the bread turned out just as nice. This has the added advantage of making the bread Soya free too!
  • 1 Haliborange halibonbon tablet
  • 1 tsp sea salt - rock sea salt
  • 4 tsp xanthan gum - Life free from brand
  • 2 tsp baking powder - Royal Baking powder
  • 2 large organic free range eggs (M&S)
  • Rice Milk (Rice Dream (+Calcium)) combine with eggs to make total liquid volume 200ml
  • 200ml Sparkling water - Deep riverrock.

Preparation:
  • Preheat fan over to 200 degrees Centigrade (I have a Neff fan oven)
  • Dust a 1lb loaf tin with flour
  • Get out a mixing bowl, measuring jug, wooden spoon, spatula, whisk
Method:
  • Crush Halibonbon tablet in a pill crusher or with the back of a spoon until it it pure powder.
  • Mix dry ingredients and whisk together
  • Whisk eggs and add milk to total liquid content of 200ml
  • Add egg/milk mix to dry ingredients and combine together
  • Add sparkling water last and quickly mix to a lumpy batter
  • Quickly press into loaf tin and smooth top with spatula
  • Bake fo 45 minutes.
Enjoy!
Shep
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4 comments:

  1. Thanks for visiting the Doves Farm Website and submitting your recipe. We hope you enjoy our Gluten Free Flour range.

    www.dovesfarm.co.uk

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  2. I've tried all the shop bought wheat-free breads I can find - they're ALL horrible, so I'm definitely going to give this a try (when I get time). I'd really like to know though - how long does it keep, and does it freeze well?
    Keep up the good work.
    Jo

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  3. @OM_SHANTI: There are no preservatives in this recipe, so if you're going to eat it un-toasted then it's best on the day it's cooked. Otherwise it keeps for about 3-4 days and is best toasted twice. If you can tolerate yeast then I have a good recipe for a gluten free yeast bread here: http://sheps-gf-cf-sf-adventure.blogspot.com/2009/05/gram-bread-for-machine-baking.html

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  4. Im looking forward to trying this, although cos of allergy Im going to use just egg whites, water instead of ricemilk, and instead of XG will try using a bit of ground linseed or psyllium. I really hope it works!

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