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This was my first time baking bread, gluten-free or not, so I went with a Jamie Oliver’s gluten-free bread measurements, as he has never let me down before.

All in all it turned out as good as to be expected for my first try, it tastes pretty good but it was really dense and I think this is because a) gluten-free bread is that bit denser as a general rule and b) I also made this bread lactose-free so used soy milk instead of semi-skimmed which I think made it that little bit heavier so it definitely needed more time to prove and c) I was impatient/excited and wanted to see what it was like…

Looking back on his picture, my bread doesn’t look thaaaat much different in terms of height, but his is definitely proved more than mine. Bref, you know what they say, first time’s always a winner because you tried something for the first time (right?).

Ingredients:

– Gluten free flour
– 2 large free-range eggs
– 325ml lactose free or soy milk
– 1tsp white wine vinegar
– 450g gluten-free flour
– 1/2tsp sea salt
– 2tbsp agave syrup – I also made it sugar-free and in terms of sweetness, it didn’t change the taste too much at all so will definitely use this again.
– 11g dried yeast
– 3 table spoons extra-virgin olive oil

Method (with amended proving time!):

– Preheat the oven to 200°C/gas mark 6.
– Warm the milk in a small pan over a low heat and then leave to cool slightly, crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combines.
– Combine the flour, salt and yeast in another bowl, then using a wooden spoon, mix the wet and dry ingredients together until it form a sticky dough.
– Add the olive oil, then bring it together with your hands into a ball, adding flour if it’s too sticky.
– Place onto a greased backing tray with a damp tea towel, then leave to prove for 1 hour 20, or until doubled in size.
– Once risen, place the tray in the hot oven and back for around 35 minutes, or until golden and cooked through and then leave to cook slightly on a cooling rack.
– Delicious toasted with butter and a honey.

Take a look at Densey McDenserson over here. Proving for longer than an hour next time, that's for sure. Taste's good though, if a bit crumbly.
Take a look at Densey McDenserson over here. Proving for longer than an hour next time, that’s for sure. Taste’s good though, if a bit crumbly.
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