A couple of months ago I relented to my usual aversion to ‘modern kitchen appliances’ and bought a bread maker! Between the weeding, milking, cooking and cleaning, I was finding it difficult to keep up with the bread baking. With all the unnecessary additives in lots of bought bread, I place a lot of importance on making it from scratch. I have found the bread maker to actually be really convenient! Rather than having to worry about kneading and rising and kneading again, it does it all! Now, I’m not saying that it is quite the same as baking it in a conventional oven and certainly not like a wood oven, but the loaves I have been making are rather delicious, and for day to day toast and sandwiches they have been ideal.
The main reason for the bread maker purchase was for gluten free loaves. Kristian and I follow a predominantly gluten free diet and anyone doing the same will know that finding a decent bread can be really, really tricky. We have tried so many different breads, only to be disappointed. Too dry, too crumbly, too sticky…not to mention the ridiculous amounts of awful additives they contain! I have been trying for a while to create decent gluten free bread that we can enjoy weekly.
I finally came across a recipe that came out brilliantly! After adapting it a little I am happy to say that it is ‘Kristian approved!’ This is a big deal. Anyone who knows my husband will know that he is brutally honest when it comes to anything I make in the kitchen. He is my best critic. I am grateful for this as it ensures that my cooking is always up to scratch!
This recipe has also been given the big tick of approval by my wheat eating friends and family, including my father in law who said, “If this is the only bread I could ever eat again, I would be happy with that”.
Before you dive into the recipe, you need to understand that making gluten free bread is not like making regular bread. The mixture is more like a cake batter as opposed to being like dough. There are also a lot more ingredients than the typical flour, yeast, oil and water. Because of the obvious lack of gluten strands that make bread hold together and give it its lovely elasticity, you need the extra ingredients to make bind it all together and produce a decent crumb. The first time I made this I was surprised at the addition of soda water, but I now realise that this is what gives the bread it’s wonderfully bubbly texture.
This bread is really delicious fresh out of the oven. As it is all natural with no preservatives, and also being gluten free, it does not remain as fresh for as long as store bought. It is best eaten on the day it is made and the remaining can be sliced and frozen, which is what we do. It keeps very well in the freezer and is delicious toasted and slathered in butter!
Gluten Free Bread
Makes one loaf
3 cups plain gluten free flour (I use Whitewings brand)
¼ cup buckwheat flour
¼ cup almond meal
½ teaspoon baking soda
2 teaspoons baking powder
1 tablespoon instant dry yeast
2 tablespoons honey
1 ¼ cup soda water (carbonated water), at room temperature
1 teaspoon apple cider vinegar
¼ cup extra virgin olive oil
2 large eggs
In a large bowl, combine all dry ingredients and mix well.
In a separate bowl, combine all wet ingredients and mix well.
Slowly add the dry ingredients to the wet ingredients, whisking together as you go. Make sure it is thoroughly combined.
Pour the mixture into the tin of the bread maker. Select the ‘Gluten Free’ setting, or a setting with only one rise and no punch down.
Once the mixing/kneading cycle is complete, you may want to use a rubber spatula to flatten the top of the bread. Allow it to cook according to your machine.
Once cycle is complete, turn the bread out of the tin and allow to cool on a wire rack. Make sure bread has cooled completely before slicing (if you can resist!)