Does delicious gluten-free bread exist?

It’s the thing I’ve missed the most since being wheat free.  I just love delicious bread slathered with lots of butter… yum!  Having made bread from a bread maker for about 9 years now I’ve got very used to eating the homemade version too.  Taste sensations it appears, which are very far removed from most of their Gluten free counterparts.

So after reeling from the cost & taste of that first cardboard sandwich of Gluten free bread I’m always on the look out for recipes. Although I buy shop bread and think it has improved over the last year or so at nearly £3 for a small loaf it’s too expensive to justify not trying to make it at home as well.

Whilst, it doesn’t appear possible to replicate regular bread I have come across some really good alternatives which I will be sharing on this blog on a regular basis, such is my quest for gorgeous GF bread!

This one for Buckwheat Soda Bread from the Good Food Channel (provided by Doves Farm) is really easy, looks great and actually tastes delicious.  It caused quite a stir in the kitchen when I took it out of the oven with my husband and children asking me if it really was a gluten free loaf because it looked and smelled so good! They enjoyed the taste of it too.

Being a soda bread it is a more dense loaf so works well with salad or soup or just spread with butter and marmalade or jam or whatever takes your fancy. It freezes well too once it’s cut into slices.

GLUTEN FREE BUCKWHEAT SODA BREAD

600g buckwheat flour *

1/2 tsp salt

5tsp baking powder

2tsp xanthum gum

1tsp vinegar

3tbsp oil

500ml milk

2 tbsp gluten free flour

* Contrary to it’s name, Buckwheat flour is milled from naturally gluten and wheat free buckwheat.

Method

1. Preheat the oven to 200C/180C  fan/gas 6. Mix together the flour, salt, baking powder and xanthum gum.
2. Stir the vinegar and oil into the milk. Add this to the dry mix and using a scraper or your hands, knead into a dough.
3. Dust a large oven baking tray with one tbsp of the extra flour, then scatter the remaining extra flour over the dough.
4. Roll the dough into a 25cm cylinder and place on the baking tray.  Bake for 1 hour and 15-25 minutes.
5. Remove from the oven and cool on a wire rack.  For a softer crust, wrap the bread in a clean tea towel while it cools.

 

All you have to do now is enjoy it whatever way you like. …

Watch this space for more GF bread recipes.   Why not share your favourite recipe?  I’d love to try it out.

 

 

 

 

 

 

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