I’ve been following the Free From Fairy’s blog for some time now. Having developed her own blend of gluten free flour that doesn’t contain rice flour, she’s used it to develop lot’s of scrummy looking baked goods, both savoury and sweet.
I’m not a fan of rice flour either, not just for the health concerns regarding its arsenic content, but also because I find it gritty and drying. I can see why it’s used in gluten free baking, but there are so many other lovely and tasty gluten free flours out there.
One of the first things I did when my son went gluten free, in addition to dairy, was to buy a bread maker. I can’t stand the commercial offerings and I knew I had to make something better. Oh boy, did I have some disasters – inedible bricks, poorly mixed loaves, too sticky, too crumbly, you name it. My kitchen was like a product development laboratory for a good few weeks until I found a combination that worked, but that combination was a good one and I’ve stuck to it.
Finally getting around to ordering some of the Free From Fairy’s flour, I decided to put it to the test with my recipe and do you know what? It worked a treat.
In fact, I didn’t measure it (though was tempted) but it might have even come out taller than my own do (not that I’m obsessed with the size of my loaves or anything).
Anyway, this recipe is for a Panasonic S2500, though I’m sure it works with other Panasonic machines. I haven’t tried it with other bread makers, so I’m not sure if the recipe would need tweaking in order to work. I use the gluten free programme and the dark crust setting. If you don’t have the gluten free option, you can use a rapid bake setting. What this means, essentially, is that your machine will allow the bread to rise, then bake it off. The normal programmes include a rise stage, followed by another kneading called ‘knocking back’. If you do this to your gluten free loaf, you won’t get it to rise again.
Gluten free bread recipe:
- 500g gluten free flour
- 2 1/2 tsp yeast
- 2 tsp xantham gum
- 1 1/2 tsp salt
- 1 tbsp sugar
- 3 eggs
- 80g olive oil
- 1/2 tsp cider vinegar
- 300ml water
- Thoroughly mix all the dry ingredients.
- Make a well in the centre and add the eggs.
- Add the oil, vinegar and water.
- Mix using an electric mixer with dough hooks until it forms a loose sticky dough. Note that it won’t be a workable dough as you would expect with bread. It should be wetter and stickier.
- Pour into the bread machine pan and set the machine to the gluten free programme with dark crust.
If you happen to try this recipe in another bread machine, please let me know how you get on.