Being French, from the homeland of baguette, pain de campagne, Campaillou and other yummy breads, I am not very keen on commercial, bagged in cellophane gluten free breads. The texture is dry and crumbly, and you never get a decent crust.
My dream is to bake gluten free bread that would deserve its place on the shelves of a French boulangerie, next to other classic fresh loaves and baguettes.
I have nothing against rectangle-shaped breads. Gluten free dough is often closer to a cake batter than a bread dough, so it frequently requires the use of rectangle shaped bread pan. But my Holy Grail is to take out from the oven a beautiful round crusty loaf, with a soft and moist crumb, that tastes as delicious as regular wheat-based bread.
After baking countless breads that turn out flat or hard like bricks, I cheered with this recipe of gluten free bread! Its taste reminds me of rye bread as we know it France (in Finland rye bread or ruisleipä is way darker, dryer and has a distinctive strong sour rye taste).
With my drawers full of at least ten different kinds of flours, I experimented in this recipe with oat and teff flours, beside the ‘common’ base rice flour. Although oats do not inherently contain gluten, they are often processed in the same place as wheat, rye or barley and can be cross-contaminated, so be sure to use certified gluten free oat flour. Baking time!
- 165 g brown rice flour
- 100 g gluten free oat flour
- 65 g teff flour (you can also use buckwheat)
- 75 g tapioca starch
- 75 g potatoe starch
- 35 g psyllium powder
- 15 g grounded flax seeds
- 2 tbsp olive oil
- 1 tsp cider vinegar (optional)
- 10 g sea salt
- 460 g water
- 5 g active dry gluten free yeast (or 1 bag of Levure de Boulanger Briochin sans gluten)
- 2 eggs
- 1 tsp honey
- In a small bowl, dissolve 1 teaspoon of honey and the yeast in 100ml warm water (optimally 38 degrees. If the water is cooler, the yeast will not activate. If the water is hotter, the yeast will be killed) Set aside for a few minutes, until the mixture foams.
- In a large bowl, add the flours, starches, flax seeds, salt, and psyllium powder and whisk well together.
- Add the 2 eggs, the oil, vinegar and the activated yeast. ‘Rince’ the cup where the yeast was activated with the rest of the water and add to the mixture.
- Knead with a spoon then hands or with a stand mixer for about 5 minutes.
- Scoop the dough and shape it round. Cover loosely with a plastic wrap and set it in a warm place to rise.
- Once the dough has doubled in size (about one and half to two hours), place the dough on a baking sheet lined with parchment paper. Incise with a sharp knife.
- Heat the oven to 190 degrees. To add a little steam and help your loaves rise, pour a cup of hot water into an empty pan on the bottom of the oven.
- Bake the dough for about 40-50min, until the crust is nicely browned and the loaf sounds hollow when tapped on the bottom. Remove from the oven and cool on a rack.
Though eating the bread while it is still warm is always tempting, wait until it is totally cold before slicing it.
This bread keeps well for 2-3 days without getting dry.