Friday, February 27, 2009

Gluten Free Bread that tastes Okay

I'm following a gluten-free diet since 30 september 2008, because I have coeliac disease. The last month has been hard. Suddenly realisation hit me: I am never - ever going to eat those things again. And those things are a lot of things. Before being diagnosted with coeliac disease, I ate pasta quite frequently, I enjoyed bread immensly and I loved a piece of pie. Now all those things are 'forbidden'. Ofcourse, gluten-free pasta excists. But it's expensive. And rather less tastefull, in my opinion. So I eat that less than before. I bake my own bread now, a process I would have enjoyed with regular bread. But gluten-free bread is just not that ... yummy. The texture isn't at all like regular bread, and it tastes different. On top of that, gluten-free flour is expensive, and the baking process is rather more difficult. I don't mean 'difficult', but you have to try a lot before you find something that actually works. Oh well, I shouldn't complain. But it's just hard sometimes... And I know I will be confronted with a lot of things I can't have. Man, I truly hope my children won't have coeliac disease ! That must be so hard for a child...

Back on topic.
I managed to bake a bread that, I think, is quite alright. I did use quite a lot of yeast in comparison with regular bread... But hey, if it works.

Gluten-Free Bread

• 400g gluten-free flour mix (I use "Coelidiet")
• 50g corn flour
• 50g chickpea flour
• 2 t dry yeast
• 1 t salt (to taste)
• 50g sunflower seed
• 50g flaxseed
• 300ml milk, lukewarm
• 200ml water, lukewarm

Put the salt on the bottom of a large bowl. You have to be carefull that the salt doesn't come in direct contact with the yeast. Add the flour, seeds and yeast. Mix it a bit. Add the fluids, lukewarm, a bit at a time. Mix toroughly.
When you have added all the liquid, you have to 'knead' the dough. But it's not at all as kneading a regular bread ! You do not use your hands or the kneading tools on your mixer. No, you have to mix the dough with a whisk:

This way you can beat air into your dough. It really does make a difference, I believe ! If you have an electric one, use that. Try whisking it on high speed for 3 minutes, and then at a lower speed for about 2 more minutes.
Put the dough in a buttered bread or cake mould. Cover with a dry, clean cloth or plastic and put aside to rise. A warm place is recommended. It was quite cold here, so I put mine on the heater. Let it rise for 30min to 45min. Preheat your oven at 230°C.
Now, I sprayed my bread with some water when I put it in the oven and I baked it for about 5min on 250°C, to create a firm crust. That way your bread doesn't dry out as much. I baked it a further 30min on 230°C.

Et Voila.


jasmine said...

hmm is semolina gluten-free?
because this recipe is pretty amazing.

• friedl • said...

Unfortunatly semolina isn't gluten-free, it's made of wheat. That's like ... evil, to me ;-)