I’ve been working on this for two days. That may sound like a long time just to bake bread & record a video, but it’s been windy & cloudy the last two days. I’ve been in constant battle with my timing & trying to get the best light. Not to mention that by the time I had this beautiful loaf out of the oven, most of the afternoon had passed & there was no longer light left to photograph it. I made it just in time to record the removal from the oven & then my window was gone.
I love bread. The amount of times I crave it. Actually, it’s not so much about the bread, but more what I want to put on it. Like right now, I’m craving sandwiches. I know that’s an odd craving, but you never realise how much of a luxury a sandwich is until making one takes careful planning & forethought.
[embedplusvideo height=”358″ width=”584″ editlink=”http://bit.ly/1cSwVSh” standard=”http://www.youtube.com/v/mJs5Q0HY7ow?fs=1″ vars=”ytid=mJs5Q0HY7ow&width=584&height=358&start=&stop=&rs=w&hd=0&autoplay=0&react=1&chapters=¬es=” id=”ep1993″ /]
I would also like to say that it is not easy to produce good gluten-free bread. Most of them come out extremely dense, & have a crumbly texture like cake. I explain that in the tutorial… This one here, actually has the perfect amount of chew, it doesn’t fall apart… & it holds up well to being eaten the next day, without having to toast it first to make it bearable. I’m also about to experiment to see if it can be frozen… so you don’t feel forced to live off sandwiches for the next few days. Although realistically, I could easily eat the whole thing by tomorrow afternoon.
What I’d also like to say is, you may think this is a “sweet bread” because of the blueberries, & I can understand how that would feel limiting. The truth of the matter is, there is only a hint of sweetness, & the blueberries as a wonderfully subtle flavour. This makes it very easy to pair with cheeses, or even compose your favourite sandwich. Trust me on this. Think of it the same way you’d pair apple sauce with port, mint jelly with lamb, or cranberry preserve with turkey. Exactly the same concept.
The bottom line is, you really want to make this bread.
– 1tbs gluten-free instant yeast
– 45g sugar
– 200g tapioca starch
– 100g potato starch
– 85g sorghum flour
– 40g oat flour
– 40g buckwheat flour
– 1 tsp salt
– 1 tsp guar gum
– 1 & 1/2 tsp xanthan gum
– 1 tsp baking powder
– 1 tsp bicarbonate of soda
– 3 large egg whites
– 300ml milk
– 30g olive oil
– 70g dried blueberries
1. combine all the dry ingredients into the bowl of your stand mixer & give them a quick whisk to combine. Create a well in the centre of the ingredients & set aside.
2. in a separate bowl, combine all the wet ingredients & mix. Pour the wet ingredients into the well you created in the dry. Fit your stand mixer with a dough hook & mix on medium to slow speed until everything is thoroughly combined. Add in the blueberries & continue to mix until they’ve been distributed throughout.
3. use a spatulate to scrape down the sides of the bowl. Take another large bowl & lightly coat it with olive oil. Transfer your dough to the new bowl, coat your hands with olive oil & smooth out the dough into a ball. Wrap the bowl tightly with clingfilm & place in a warm area to rise for 3 hours.
4. After three hours, preheat your oven to 180C. If you have a cloche, place that in the oven to heat as well. If not, you can use a pizza stone & a cast iron pot.
5. cut a large disk of parchment paper & transfer your dough onto it. Smooth it into a round ball, & using a sharp knife, cut an X into the centre. Transfer your dough into your cloche or your pizza stone, cover & bake for 1 hour, to an hour & a half. I would check it at the hour mark & then every 15 minutes to ensure. You will know your bread is done when you can tap on the bottom of it & it produces a slightly hollow sound.
***** if it’s a cold day, preheat your oven to 50C, place your dough in there & turn the oven off. The oven should hold enough warmth over the following hours to give the bread the temperature needed for the yeast to work.