Home Made " Gluten " Free Bread.

Of course you know that there is no such thing as gluten free unless it is made in a 100% gluten free environment. This means that the whole kitchen, work surface, knives and utensils used must be spotlessly clean from any product with gluten in it. Do you know how I came about getting to know this info?? The other day I was watching a TV commercial about Gluten Free Ham!! Gees I said how can you have Gluten free ham?? So I searched and asked and here is what I came up with. Gluten is very transmissible. It will contaminate anything coming in touch with it. Therefore people who have serious problems with Celiac disease must be careful......
For all intensive purposes I have made home made bread using Gluten Free flour. I have not gone through the trouble to de-contaminate my kitchen from gluten etc.

For one loaf of square bread:
  • 500 gr gluten free all purpose flour.
  • 9 gr of dry yeast.
  • 2 t sugar.
  • 1 t salt.
  • 20 gr soft butter.
  • Some more butter at the end to brush surface of dough before baking.
Method:
  • Use your mixer with the hook attachment.
  • Pour the gluten free flour in the mixer bowl.
  • Add the yeast.
  • Add the sugar.
  • Add the salt.
  • Mix to combine all the above.
  • Add your 20 gm of soft butter and mix till everything is well incorporated. The dough will come out like a thick paste not a dough.
  • Line your oblong cake mold with oven paper and transfer this paste into the mold. Use a spatula to even the surface.
  • Place the mold with the paste in a warm place (inside your microwave oven), cover it with a kitchen towel and close the microwave door for 45 minutes.
  • In the meantime heat your oven to 200 degrees Celsius.
  • After 45 minutes, the paste will have nearly doubles in volume.

  • Brush the surface with melter butter.
  • Add anything you want on the surface such thick salt, Nigella seeds, cumin seeds etc.
  • Bake for 1 hour.
  • Take out from oven pull out the bread with the paper and let cool completely before trying to slice. 




The below shown picture is a loaf I made last week in my small oven. It had risen so much that the surface was too close to the upper resistance and got burnt. So this time I baked the bread in my normal big oven which has lots of space in it and I remembered to put it on at the right time so that it would ready when proving time was over.



The next time I make this bread I will spice it up a little bit to give it some taste. This is too bland.

Cheers,
Stelio

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