When I made this bread for the first time, it was the first time I have been successful in making gluten free bread that has a great texture and tastes amazing.
The texture was light and fluffy and it has a lovely salty flavour. I love the heady scent of the fresh rosemary, one of my favourite herbs.
I have made slight changes to the recipe and it works great!
Recipe:
400g (Doves Farm) Plain Gluten Free Flour Blend
1 tsp xanthan gum
1 sprig rosemary, leaves chopped
2 tsp salt (plus extra for sprinkling to taste)
1 1/2 tbsp caster sugar
1 tbsp fast action yeast
3 tbsp sunflower oil (plus extra for greasing)
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
1 tsp lemon juice
1 beaten egg
330ml hand hot water
Place the flour, caster sugar, salt, xanthan gum, yeast, lemon juice, sunflower oil, egg and water in a food processor.
Add the rosemary (save a few leaves) and run the food processor until a very sticky dough is formed.
Grease a 9 inch cake tin and scrape the dough into it. With wet hands, press the dough into the tin.
Cover with cling film and leave in a warm place to prove for 40 minutes.
Preheat the oven to 220c.
Once the dough has nearly doubled in size, use a floured finger and gently press dimples around the bread. Stick the remaining rosemary leaves in the dimples.
Lightly sprinkle with water then drizzle with the extra virgin olive oil and finally sprinkle with some salt.
Cook for 45 - 50 minutes in the middle of the oven until golden and the base sounds hollow. Sprinkle with water twice during cooking.
Leave to cool on a wire rack covered by a clean damp cloth to soften the crust slightly.
This is a great recipe! Brilliant success. Thanks v much. Keep up the great work!
ReplyDeleteI also have the Alice Sherwood Allergy-free cookbook (love it!), and I have bookmarks at this, and the White farmhouse loaf recipes. Bet it tasted as lovely as it looks - I'll have to try it too! :)
ReplyDeleteWill definitely be trying this on my Italian friends!!
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