We have 3 dogs, Todd, Roxie and Bo, this year we had planned to get a new oven. Since being diagnosed as Coeliac I have spent a lot of time baking (or trying to bake) my own cakes, breads, biscuits etc, they came out OK, always quite yummy but often not the way I had seen the finished bake in my head.
I decided that a new oven was in order, after all our was 10 years old and I needed to bake great stuff.
Anyway…Todd became unwell and needed an operation, so simply… the new oven went out the window to pay for Todd’s op (there was never a question about that) but I still wanted to bake, besides Christmas was coming and I wanted to make a Christmas cake that I would be proud of.
Here’s a tip from us.
A good friend suggested a simple fix might be an over thermometer and a probe thermometer, brilliant and less that £15.00 delivered.
So now I can get the temperatures right, the rest has just fallen into place.
Oh, if your interested Todd is fine and back to his usual ways.
So here’s a terrific gluten free white bread recipe, if, as a coeliac you thought you might never enjoy sandwiches again, give this a go…
Preheated Oven, 350f, 180c, Gas Mark 4
Prep time: 15 – 20 minutes
Baking time: 38 – 42 minutes
Ingredients for making Gluten Free white bread.
- 700gm, 25oz Gluten-Free white bread flour or brown rice flour blend
- 3 tbsp, 45gm sugar
- 2 tsp, 10gm instant yeast
- 1/4 tsp salt
- 1 1/4 tsp xanthan gum
- 1 cup, 500ml warm milk
- 4 tbsp, 50gm soft butter
- 3 large eggs
Directions for baking Gluten Free white bread:
- Place the flour or flour blend, sugar, yeast, salt, and xanthan gum into the bowl of your stand
- mixer. Using the hook, mix till combined.
Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it’ll come together.
- Add the butter and beat until thoroughly blended.
- Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
- Cover the bowl, and let the thick batter rise for 1 hour.
- Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
- Grease an 8 1/2″ by 4 1/2″ loaf pan.
- Scoop the dough into the pan. Press it level, using a wet spatula or your wet fingers, this avoids sticking.
- Cover with greased Cling Film, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″ pan. This should take about 45 to 60 minutes. Towards the end, say around 30 minutes into the rise, start to pre-heat the oven.
- Place on the centre rack of the oven and bake the bread for 38 to 42 minutes, until golden brown. When done, remove the bread from the oven, turn it out of the pan, and cool on a rack.
If you are looking for a dairy-free version of this bread, substitute margarine for the butter; Almond milk, Soy milk or Rice milk for the milk called for in the recipe. Results may vary from the original.