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We resurrected our bread machine because we thought that homemade gluten free bread couldn't be any worse than shop bought. We tried this recipe today and the result was amazing. Its my wife who needs the gluten free approach and this recipe turned out so close to real bread that even I liked it.
I made one accidental switch: I misread the flour quantity and only added 320 grams initially before stirring it all together, added the yeast on top (I used a full 7grams rather than just 2 tsp) and then discovered my flour mistake and simply added the flour on top of the yeast. As we were going out to church I also delayed the start of the process by an hour so we came home to beautiful bread. How much of my accidental changes to the recipe affected the result I have no idea. I just know that its so far removed from shop bought and costs about half the price. Well done Dove farm!
Found it came out better if put on a dough progamme. When finished knocked it back for about 2 minutes then left it in loaf tin for about 45 minutes. Put it in oven for about 10 minutes, then covered it with tin foil and baked for a further 10-15 minutes. Came out brilliant.
I did a bit of tinkering with this and added tips that others had written, after throwing out a couple of housebrick efforts and trial and error I've made something I think is really tasty and had to share!!!
For Medium loaf:
Used the same flour weight as above
Used 360g liquid made up of half milk half sparkling water
1 teaspoon cider vinegar
1 teaspoon salt
2 tablespoons demerara sugar
1 teaspoon gluten free baking powder
1 teaspoon xanthan gum
3 teaspoons dried yeast
4 tablespoons olive oil
and I added poppy seeds, linseeds and sesame seeds in the seed dispenser thingy
This came out like a gorgeous, crusty, malty tasting seeded brown loaf, was lovely warm with butter!!
Hope it works as well for others!!
PS it was done in a kenwood bread maker on gluten free setting
I've tried this recipe twice now and the result is very tasty. It makes a great substitute for wheat bread. I add lots of lovely seeds too. I can't fault it.
This is a good, pleasant, reliable recipe. If you're used to real, wheat bread, you'll probably say it's horrible, but that's gluten-free for you! Only eat gluten-free if you actually need to, because wheat is better and tastier for everything! This loaf is good to eat fresh for a day or two and afterwards goes hard so you'll need to toast it.
I just tried this recipe with my Russel Hobbs bread machine and it is AMAZING!! I have tried a lot of recipes which have always been crumbly, heavy, hard and taste-less but this is sooo tasty and the perfect bread consistency (well, as perfect as a gluten free loaf can get to 'real' bread) I made the medium loaf and it should last me for about 4 days.
As the recipe doesn't specify some of the details you might be interested to know I used olive oil, white wine vinegar and fast dried action yeast.
I really do reccomend trying this one, I'd be surprised if you're dissapointed!
I've used this recipe several times in my Panasonic bread machine and its worked out fine. Also used the Doves Farm white GF bread flour and that too has worked.
All gluten free bread has a different texture and taste to normal bread so if you are used to making a normal loaf you will notice a difference.
Tried this bread today and it was fab.Had to make the medium size and divide the mix between my two bread pans as they only do a 1lb loaf.
Smells lovely and has nice light,airy texture.
I was excited to try this recipe only to be disappointed! After 2 failed attemps I think it's about time I tried the good old fashioned oven baked way!!