When we are intolerant to gluten, the hardest to eliminate … It’s bread . I replaced it with flower bread at first, but I must admit that now I miss the bread. I tried a dozen recipes without ever finding THE perfect recipe.
So I rummaged on the internet to find a solution to this gluten-free bread story. Those I do are not bad , but they are heavy, very very heavy. In addition, their taste is very pronounced , which lessens the flavor of what is spread on it. I wanted a neutral and light bread .
I missed something, I knew I was not far away . And I finally found the answer to my question on this blog .
What makes the difference
Gluten-free bread is not worked in the same way as traditional bread. Here are some tips for making your gluten-free bread:
- At least 3 types of different flours are mixed, one of which is neutral (rice), one of leguminous (chickpea), one strong to give flavor and starch (corn or potato).
- Ready-to-use flour mixes can also be used. I can not recommend one in particular because I do not buy one.
- Special cooking oil, olive or sunflower oil is added to keep the dough.
- The little ingredient I missed was guar gum. It gives consistency and stickiness to bread.
- The yeast must be reactivated with warm water. If the water is too cold or too hot, the yeast will not make the bread rise.
- Let the bread rest in a warm place and covered with a damp cloth as the gluten-free bread likes heat and humidity. You have several options to leave your bread in a warm place, next to a radiator or in a preheated oven at 50 ° C for 10 minutes (it is turned off while the bread is resting in it), on a terrace in the sun.
It may seem long and binding, but promised, the bread is prepared in 10 minutes (without the time obviously).
Flour and starch
– Neutral flours, cereals: rice flour, white rice flour, whole rice flour, corn flour.
– Leguminous flours: chickpea flour, soy flour.
– Strong flours: chestnut flour, buckwheat flour, teff flour, hemp flour.
– Starches: corn starch, potato starch.
My mix is:
whole rice flour, soy flour, buckwheat flour and starch.
- 250 g of complete rice flour
- 100 g of corn flour
- 50 g of soy flour
- 50 g of buckwheat flour
- 75 g of cornstarch
- 10 g of guar gum
- 1 tablespoon of salt
- 2 tablespoons olive oil
- 450 g warm water
- 10 g baker’s dry yeast
- Mix the yeast with 10 ml of warm water and leave for 10 minutes.
- In a bowl, mix the flours, starch, salt and guar gum.
- Add the mixture of water and yeast, the oil and the rest of warm water and knead by hand, with a wooden spoon or the robot (there are 15 € whips to knead the dough), the mixture is quite liquid, it’s normal.
- Butter or oil your cake molds (with vegan butter!), Then leave for one hour in a warm place and covered with a damp cloth.
- Cover your loaves with a little water / oil mixture to give shine.
- Bake your bread at 210 ° C for 1 hour.