Bread, Gluten Free!

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Prep Time: Approx 1 to 1 and a half hours
Cook Time: 30 to 40 minutes
Total Time: Approx 2 Hours
Serves: 2 Small loaves

Flavorful…   Fresh…   Toasty…

Ingredients.

5 ½      Cups of Gluten free Flour (Bread Flour is the best but any blend of gluten free Flours works too)

3           Sachets of Quick Activated Bread Yeast

5           Tablespoons of Raw Brown Sugar

1 ½       Teaspoons of Salt

2 ½       Cups of Almond Milk

1           Cup of Warm Water

1 ½       Teaspoons of Vinegar

9           Tablespoons of Olive Oil

Step 1 – Activate the Yeast

Take

1 Cup of Warm water (warm NOT HOT! If it’s boiling hot it will kill the yeast)

2 Tablespoons of Raw Sugar

3 sachets of Yeast

Mix together with a fork or hand whisk for 1 minute.

Set to one side and leave to activate. You will need a container 3 times larger than the mixture- as the yeast will grow treble the liquid size.

Step 2 – Mixing the Dry Ingredients

In a medium sized mixing bowl add

5 ½ cups of bread flour

1 ½ Teaspoons of salt

3 Tablespoons of Raw sugar.

Mix the dry ingredients together so it is all blended equally. Set to one side.

Step 3 – Mix The Wet Ingredients

In a large mixing bowl add

2 ½ Cups of almond milk

1 ½ Teaspoons of Vinegar

9 Tablespoons Olive Oil

Hand whisk the wet ingredients until it has a froth

 Step 4 – Blend Ingredients

Add the dry ingredients into the wet ingredients and mix together, You can use a wooden spoon, or a power whisk with dough attachments. I use a wooden spoon -the hard way!

When you have everything blended add the Yeast Mixture and mix for 5 minutes.

Your dough will be wet in consistency.

Leave for 15 minutes to activate the yeast.

Then mix again for 5 minutes. It’s important to get as much air in as you can.

Leave to stand for a further 30 minutes.

After 30 minutes you need to stir the mix with a thin wooden spoon,

Split the dough into 2 small loaf tins (use a dairy free butter to grease the inside of the tins)

Cover the tins with Saran Wrap (Cling Film UK) and place in a warm area to allow the dough to rise. This takes between 20 and 35 minutes. You will need to keep checking as you don’t want the dough to rise above the tin too much or it will just pour over the side of the tin and you lose that mixture.

In a Pre heated oven 425F remove the cling film and place the 2 tins in the middle of the oven.

They will cook for 35 to 45 minutes depending on your preference. If you like the crust dark leave for longer.

When cooked remove from the oven and allow them to cool before removing from the tin. When cool remove from the tin and enjoy.

We have noticed that unlike store bought our loaves will last longer however, you can cut it into slices and freeze it.

If you would like to make a fruit loaf take half of the dough and add 1 ½ Cups of dried fruit such as raisins, sultanas, or add finely chopped apple. Add cinnamon and nutmeg and another tablespoon of sugar too sweeten it up some more. Mix for a couple of minutes and place in one of the tins and cook as normal.

ENJOY!

For more information about ingredients, click the Gallery Pictures below.

Useful Links: USA

 

Useful Links: UK

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