Oven Cooked White Bread
Gluten-Free and Dairy-Free
Oven Cooked White Bread
I cook both lovely gluten free bread in my trusty breadmaker and in the traditional oven, but honestly, baking in the oven is by far my favourite way of creating delicious bread. This gluten free bread recipe is wonderfully simple and serves as a perfect introduction to the art of making bread in the oven. The final result always reminds me of a classic French stick in flavour, especially because it has quite a high salt content that enhances its taste. While you can certainly reduce the salt for a healthier option, just keep in mind that doing so might also reduce the rise and create a denser loaf. Enjoy the baking adventure!
Ingredients:
455 g gluten free all purpose flour (recipe below - or use a gluten free self raising flour)
20 g cornflour
16 g sugar
10 g baking powder
9 g salt
5 g psyllium husk powder
5 g xanthan gum
1/4 tsp vitamin c powder (optional)
15 g yeast
400 g warm water
20 g extra virgin olive oil
Method:
Line the loaf tin.
Dissolve the yeast in the warmed water and leave it for 5 minutes.
In a mixer or bowl, combine all the remaining dry ingredients along with the olive oil.
Once the yeast has rested for 5 minutes, add it to the dry mixture and stir until combined. I use a KitchenAid mixer for this; however, you can also do it by hand. Remember, with gluten-free baking, the key is to mix carefully yet quickly.
Transfer the bread mix into the prepared loaf tin and leave it to rise in a warm area for two hours.
Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4 when necessary.
Once risen, transfer the loaf to the oven and bake until the bottom sounds hollow when tapped. Please remember that the bread and pan will be very hot, so take care when checking for doneness.
Remove the loaf from the tin and let it cool completely before slicing.
Additional Notes:
If you have baking stones, place the loaf tin on them. I find this helps improve the bake. This bread will come out a pale colour.
If you would like a deeper brown crust, brush it with vegetable shortening or an egg wash towards the end of baking.
Equipment Used:
Loaf tin (approximately 21 cm by 11 cm)
KitchenAid Stand Mixer
Spatula.
