Tuesday, January 10, 2012

Gluten Free Bread

I think this recipe originates from the kitchen of Nevin Maguire and if so, it is very much appreciated. This makes 1 loaf of gluten-free bread.


  • 7g sachet dried yeast
  • 2 tsp sugar
  • 400g gluten free flour (I use Bob's Red Mill or Dove's Farm)
  • 1/2 tsp salt
  • 50g milk powder
  • 1 tbsp xanthan gum
  • 2 eggs, beaten
  • 60ml oil
  • 1 tbsp sesame seeds

  1. Lightly grease a 22 x 5 x 5.5 cm loaf tin. Place the yeast, sugar and 440ml warm water in a small bowl and stir well.
  2. Leave in a warm place for 10 minutes or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume.
  3. Sift the flour, salt, milk powder and xanthan gum into a large bowl. Make a well in the centre and add the yeast mixture, egg and oil. Using a wooden spoon, stir together well until it forms a soft moist mixture. Beat for 1 minutes.
  4. Spoon the mixture into the loaf tin and smooth the surface with moist hands. Sprinkle with sesame seeds over the top.
  5. Cover with lightly greased plastic wrap and leave in a warm place for 1 hour or until risen to the top of the tin.
  6. Place in a preheated oven at 190C/Gas 5. Bake the bread for 40-45 minutes or until it is golden and sounds hollow when tapped. Leave in the tin for 5 minutes before transferring to a wire rack to cool. Allow the bread to cool completely before cutting.

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