Category Archives: Bread

Gluten-Free & Dairy-Free Seedy Bread

Seedy-Loaf

Recently my publishers took some new photographs for the cover of the paperback version of Simply Gluten-Free & Dairy-Free. One of the recipes we tried was a bread recipe. I took the White Bread recipe that’s in the book and, in order to make it more visually punchy, added seeds to the recipe. This also adds crunchiness and an extra level of taste.

Adding seeds to bread is a brilliant way of introducing them into your daily diet. And, in doing so, you’re getting additional essential fatty acids, iron, zinc, B-vitamins, vitamin E, calcium and magnesium – helping you to enhance your immune system, combat energy and boost your brain power, amongst other things.

This bread really is delicious. It will keep well for a few days, and you can also freeze it. (I often cut it into slices, freeze it, and toast it straight from the freezer.) It didn’t make it to the cover shot, but it was lovely to eat at lunchtime on the shoot, anyway!

gluten-free, dairy-free, egg-free, soya-free, nut-free, citrus-free

Makes 1 loaf (about 16 slices)     Preparation time 15 minutes     Cooking time 60 minutes

Ingredients:

  • 120g/4¼oz/⅔ cup potato flour (NB potato flour not potato starch)
  • 50g/1¾oz/scant ½ cup gram flour
  • 50g/1¾oz/⅓ cup maize flour
  • 150g/5½oz/heaped ¾ cup brown rice flour
  • 1 tsp sea salt, crushed
  • 1 tsp fruit sugar or caster sugar
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tbsp dried active yeast
  • 75g/2½oz mixed seeds – pumpkin, sesame, sunflower and linseeds, plus extra for sprinkling
  • 2 tbsp olive oil, plus extra for greasing
  1. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a 900g/2lb loaf tin with a little oil.
  2. Sift the flours, salt, sugar, gluten-free baking powder, xanthan gum, psyllium husks and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the olive oil and mix in gently. Pour in 400ml/14fl oz/scant 1⅔ cups warm water and mix thoroughly with the whisk for at least a minute, to aerate the dough. Whisk until the dough holds some shape, but is still soft enough to fall from the whisk, adding 1 or 2 extra tablespoons of warm water if it feels too stiff. Add the mixed seeds and mix in gently. Alternatively, sift the flours, salt, sugar, gluten-free baking powder, xanthan gum, psyllium husks and yeast into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add 400ml/14fl oz/scant 1⅔ cups warm water and process for 3–4 minutes to aerate the dough. It will be sticky. Remove the bowl of the food processor from the machine and mix the seeds into the dough mixture gently with a metal whisk.
  3. Spoon the dough into the tin. Dip a metal tablespoon in cold water and smooth the surface of the dough with the back of the spoon. Sprinkle some seeds over the top to cover.
  4. Bake for 55–60 minutes until the bread is golden brown. Turn out of the tin and tap the bottom. If it sounds hollow, it is done. If not, return the bread to the tin and bake for another 5 minutes, then test again to see whether it is done. Transfer to a wire rack to cool.

Gluten-Free & Dairy-Free Easter Loaf in a Breadmaker

Gluten-Free & Dairy-Free Easter Loaf

Recently Panasonic asked me if I would like to try their breadmaker for their Ideas Kitchen. I’ve never used a breadmaker before, so I was really excited – especially when the delivery guy turned up with a beautiful, shiny machine the following day. In truth, it’s very, very simple, and it saves you having to do the hard-work-mixing (ie whisking the water into the dry ingredients to aerate the dough) – either by hand or in a stand mixer/food processor – and cleaning the messy bowl. Just mix together the dry ingredients, pour the water into the machine, and then the dry mix. And leave the breadmaker making little noises every now and then (much to Zoë’s delight) and creating delicious aromas.

I made an Easter loaf – with chopped apricots, ground mixed spice and lemon zest. It’s sweet from the small amount of sugar and the apricots, and the flavours sing through. It came out wonderfully moist, with a good rise and a fantastic crust.

gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free

Makes 1 loaf     Preparation time 10 minutes     Cooking time 1 hour 50 minutes

Ingredients:

  • 60g potato starch
  • 60g cornstarch
  • 150g brown rice flour
  • 50g maize flour
  • 50g gram flour
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tsp ground mixed spice
  • 1 tsp xanthan gum
  • zest of ½ lemon
  • 150g unsulphured dried apricots, chopped into small pieces
  • 1 tbsp dried active yeast
  1. Remove the bread pan and set the kneading blade.
  2. Sift the flours into a large mixing bowl, add the salt, sugar, spice, xanthan gum and lemon zest and, using a metal whisk, mix thoroughly.
  3. Pour 350ml tepid water into the bread pan.
  4. Add the flour mixture, then add the chopped apricots. Wipe the outside of the bread pan to remove any flour or liquid.
  5. Put the bread pan into the Bread Maker, turn slightly clockwise and close the lid.
  6. Place the dry yeast in the yeast dispenser.
  7. Select the bake menu number 12 by pressing the Menu pad.
  8. Press the Start pad to start the machine.
  9. When the machine has finished, press the Stop pad, remove the bread and leave to cool on a wire rack.

*If your Panasonic breadmaker does not have a yeast dispenser, then add the yeast with the flour as per point 4.

Please note, when I tested this I found that the paddle remained in the loaf which may be caused by the gluten free flour used.

Gluten-Free & Dairy-Free Rustic Italian Bread

Making gluten-free bread is much easier than you might imagine. Generally I use a lot more liquid than in normal bread, so that the bread doesn’t burn or go too brown on top. And I find that potato flour works brilliantly in bread. This is based on a classic Italian rustic bread which is often filled with pieces of pancetta and cheese. But I’ve gone for a simpler version, using just some rosemary and oil.

Preparation time 15 minutes, plus 1½ hours rising time     Cooking time 45–50 minutes     Makes 1 loaf

gluten-free, wheat-free, dairy-free, soya-free, nut-free, seed-free, citrus-free

  • 1 tbsp easy-blend dried yeast
  • 200g/7oz/heaped 1 cup rice flour, plus extra for dusting
  • 200g/7oz/1¾ cups gram flour
  • 100g/3½oz/⅔ cup maize flour
  • 100g/3½oz/heaped ½ cup potato flour
  • 2 tsp gluten-free baking powder
  • 1½ tsp xanthan gum
  • 1 tsp sea salt, crushed
  • 2 eggs, beaten
  • 5 tbsp olive oil
  • 1 tbsp finely chopped rosemary leaves
  1. In a small mixing bowl, whisk together the yeast and 350ml/12fl oz/scant 1½ cups warm water and leave to stand for 10 minutes.
  2. Sift the flours, baking powder, xanthan gum and salt into the bowl of a food processor with the dough blade attached and blend to mix together. Add the eggs and 4 tablespoons of the oil and blend again, then add the yeast mixture and process for 5 minutes to aerate the dough. The dough will be sticky.
  3. Transfer the dough to a bowl, cover with cling film and leave to rise for 1 hour.
  4. Liberally dust a clean surface with rice flour and transfer the dough onto the surface. Cover your hands with flour and gently roll the dough on the floured surface until you have shaped it into an oblong sausage shape. Gently pat the dough with the palms of your hands to flatten it into a thick rectangular piece, dusting the surface with more rice flour whenever needed. Sprinkle the rosemary over the top and drizzle the remaining oil over. Taking one side of it in your hands, carefully roll the dough like a Swiss roll. Transfer to a piece of baking parchment and place on a baking sheet. Cover with cling film, leaving room for the dough to rise and leave for 30 minutes.
  5. Preheat the oven to 200°C/400°F/Gas 6. Remove the cling film and bake for 45–50 minutes, until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.

Gluten-Free, Dairy-Free & Yeast-Free Pumpkin Cornbread

I’ve been doing a lot of experimenting with bread recently. And one of the loaves I’ve made is this Pumpkin Cornbread. This is a deliciously light, moist bread – with the sweet tastes of the pumpkin and maize flour. It doesn’t rise much – but it’s still light in texture. And one of the great things about this bread, apart from the delicious taste, is that it’s yeast-free. So if you’re intolerant to yeast, as well as gluten and dairy, you can still have bread. Yay! You can always make a batch and put in the freezer as this bread freezes well. Great toasted and untoasted, with sweet or savoury spreads.

gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

Makes 1 loaf     Preparation time 10 minutes     Cooking time 1 hour 10 minutes

  • 50g/2oz chilled dairy-free margarine, cut into small pieces, plus extra for greasing
  • 200g/7oz peeled and chopped pumpkin or butternut squash
  • 1 tbsp olive oil
  • 300ml/10½fl oz/scant 1¼ cups soya milk
  • 2 large eggs, beaten
  • 150g/5oz/1 cup maize flour
  • 150g/5oz/1 cup rice flour
  • 1 tsp gluten-free baking powder
  • scant ½ tsp xanthan gum
  • 1 tsp salt
  1. Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 900g/2lb loaf tin with dairy-free margarine. Put the pumpkin on a baking sheet and bake for 30 minutes until tender. Put into a blender or food processor, add a little of the soya milk and blend until smooth. Add the eggs and blend until thoroughly mixed.
  2. Sift the flours into a large mixing bowl and stir in the baking powder, xanthan gum and salt. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Make a well in the centre and pour in the pumpkin mixture. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter.
  3. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
  4. Bake for 40–45 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving

Gluten-Free & Dairy-Free Brioche with Caramelized Peaches

This recipe is from my new book, Simply Gluten-Free & Dairy-Free due out next week! When I had my baby, Zoe, I had to adapt my cooking. No more spending hours making something complicated and fiddly, or cooking whenever I felt like it. Instead, I had to find ways to make food easily (and often while holding Zoe with one arm) around whatever was going on at home. I discovered an amazing thing – that gluten-free dough doesn’t need to be kneaded. YAY! When you think about it, there’s no gluten needing to be bashed and pummelled to develop it. But what it does seem to need, though, is to be processed. I guess this aerates the dough, because when it is processed for a good 10 minutes in a food processor, it rises better, and whatever you’re making – pizza dough, bread or brioche, for example – comes out of the oven risen and light. I think I’m going to chalk this up as one of my greatest discoveries in life!

gluten-free, dairy-free, nut-free, seed-free, citrus-free

Serves 4     Preparation time 20 minutes, plus 4 hours rising     Cooking time 30 minutes

  • 100g/3½oz/heaped ½ cup potato flour
  • 50g/1¾oz/scant ½ cup gram flour
  • 50g/1¾oz/¹⁄₃ cup maize flour
  • 150g/5½oz/heaped ¾ cup rice flour
  • 1 tsp sea salt, crushed
  • 1 tsp xanthan gum
  • 2 tsp dried active yeast
  • 165g/5¾oz dairy-free margarine, chilled and cut into small pieces, plus extra for greasing
  • 100ml/3½fl oz/scant ½ cup soya milk
  • 4 eggs
  • 6 tbsp fruit sugar or caster sugar
  • 4 peaches, pitted and sliced into 8 pieces
  1. Sift the flours, salt, xanthan gum and yeast into the bowl of a food processor with the dough blade attached and blend until mixed together. Add 150g/5½oz of the dairy-free margarine and blend until the mixture resembles breadcrumbs. Add the soya milk, 3 of the eggs and 3 tablespoons of the sugar and process for 10 minutes to aerate the dough. Put the dough
    in a large bowl, cover with cling film and leave to rise for 1 hour.
  2. Grease a 12-hole muffin tin with dairy-free margarine. Stir the brioche dough thoroughly and pour evenly into the muffin tin. Cover loosely with cling film and leave to prove for 3 hours until light, puffy and doubled in size.
  3. Preheat the oven to 200°C/400°F/gas 6. Beat the remaining egg and brush it over the brioches, using a pastry brush. Bake for 20 minutes until golden brown. Leave to cool for 2–3 minutes, then turn out of the tin and transfer to a wire rack before serving.
  4. While the brioche are cooling, put the remaining margarine and sugar in a saucepan and heat over a low heat until the dairy-free margarine has melted and the sugar has dissolved. Bring to the boil over a high heat, then turn the heat down again to low and simmer for 4–5 minutes until the mixture has caramelized slightly and become syrupy. Add the peaches to the saucepan and shake the pan to cover the peaches in the syrup. Cook for 2–3 minutes until tender, continuing to shake the pan occasionally. Serve immediately with the brioche.