Gluten-free baking is hardly a walk in the park. Gluten-free BREAD made vegan, is a hike on an incline so steep you can’t see the summit. Bread is harder to make gluten-free than cake because gluten has a more significant role to play. In bread baking, you actively work to develop gluten during the kneading step. In contrast, the last thing you want to do is over mix cake batter and generate too much gluten. When you bake bread gluten traps the carbon dioxide released by the yeast and the pockets of gas result in risen bread. This is why I recommend mixing your own flours in GF baking, especially when it comes to yeasted bakes. By combining certain flours, in certain ratios, you have a greater ability to build structure, in the absence of gluten. In this recipe psyllium and flax help to add structure and elasticity while the blend of flour is a good balance of protein-rich grains and sources of starch.
ingredients
For the bread flour
- 150g sorghum flour
- 50g buckwheat flour
- 100g potato starch
- 50g corn starch
- 150g tapioca starch
- 30g psyllium husk
For the bread
- 30g fresh yeast
- 445g warm water, divided
- 2 tsp. liquid sweetener
- 3 Tbsp. olive oil
- 500g bread flour
- 2 tsp. salt
- 2 Tbsp. psyllium
- 2 Tbsp. ground flax
process
Combine the flours for the bread either by sifting them together or whisking. They need to be mixed really well.
Combine half the water with maple syrup and fresh yeast. Cover and set aside. The yeast should be frothy before using.
Combine the bread flour with salt, psyllium and ground flax. Once the yeast has frothed add it to the dry mix, with remaining water and olive oil. Mix or ‘knead’ the dough for at least 5mins, the dough might be very wet to start with but it will absorb the liquid and should come away from the sides of the bowl easily.
Shape the dough into a ball, drizzle with olive oil, cover with a tea towel and place in a warm place for 2hrs. Knock the dough back and shape the dough into a loaf and place in a parchment-lined loaf tin.
Score the top of the loaf, cover with a tea towel and allow it to rise for another 30mins. Preheat the oven to 180C. Bake for 1hr, turn the oven off, open the door slightly and leave the bread in the oven for an hour. Allow to fully cool before slicing.
