PERFECT GLUTEN FREE BREAD

Adapted from the Soft roll recipe.
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Dry Ingredients:
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120g rice flour (Doves Farm)
70g corn flour/starch *
60g tapioca flour/starch (Allergycare)
40g milk powder (Dawn/Marvel)
2 tsp sugar
1 tsp xanthan gum
1 tsp of ground Psyllium (for Fibre)
1/4 tsp salt
1/4 tsp of ground white pepper
1/4 tsp of Baking Soda
1 sachet dry yeast (7g or 2 1/4 tsp)

* B&P No longer considered GF due to cross-contamination.

Wet Ingredients:
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1 Tbls of Butter #
250-260ml of warm water (Think temp of babys bottle on back of wrist)
1/2 tsp of lemon juice
1 Egg
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# Butter which is fat will conbine better with water than Margarine which is oil based.
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Pre-Heat Oven 300F/GasMark2
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Method:
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Place all the dry ingredients into a medium bowl, sift ingredients twice to mix, set aside.
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Dissolve Butter in warm water, add lemon juice and mix.
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Add wet mixture + the Egg to dry ingredients and beat with a hand held electric mixer until completely combined , about 2 mins.
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TURN OFF. Pre-heated oven

Grease and lightly dust with rice flour 1 Silicone Loaf Mould .
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Fill into mould and even out with a wet spatula.
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Place in the warmed oven for about 40 - 50 mins until dough has risen to the top and is frothy/bubbly.
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Turn oven on to 350F/GasMark 4 and bake for 50 mins
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Crust will appear very hard, but will soften as it cools..
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Turn out of mould and return to oven for 5 mins to crisp underside.
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Place on a wire rack to cool completely.
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Slice using an electric kitchen knife. (slice relatively thinly if using for sandwiches.)
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Slicing is easier if you place the loaf on it's side.
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THIS IS THE CLOSEST THING TO REAL BREAD EVER!
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Last edited by daveyboy on Tue Aug 18, 2009 12:59 am; edited 13 times in total

I Challenge anyone and everyone,
to make this and come back here
and tell me I'm wrong!!
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Any takers ????
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David

Daveyboy

Finding it very hard to get the flours tried blanch health food stores and two nothside, going to swords today so hopefully will find.

I can wait to make

Catz

	Catz wrote:
	Daveyboy Finding it very hard to get the flours tried blanch health food stores and two nothside, going to swords today so hopefully will find. I can wait to make Catz

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Hi Catz,
It shouldn't be difficult to get the rice flour, the Allergycare Tapioca flour can be a problem.
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The health food shops around the city should have them, Henry St, Georges St, Grafton St, Wicklow St etc.
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If you cant find them around, Ecodirect in Park West Industrial estate D12 (off the Nangor Rd) have them,
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Contact them and either arrange to collect or they send by courier (extra cost)
If that doesn't suit PM me and I'll try to arrange something.
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http://www.ecodirect.ie
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Best Regards,
David

I MADE DAVEYBOY BREAD AND I HAVE TO SAY IT IS FAB I WOULD RECOMMEND THIS RECEIPE TO ALL

Thank a million for sharing

Catz

	Catz wrote:
	I MADE DAVEYBOY BREAD AND I HAVE TO SAY IT IS FAB I WOULD RECOMMEND THIS RECEIPE TO ALL Thank a million for sharing Catz

Thanks Catz for the thumbs up, it's your daughter that's the Coeliac ? what does she say about the bread??
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Now that I think of it, where's My Official Checker Outer (Derek Doom), wonder what he will think of it
when he makes it ??
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He's tried the Pizza Crust and the Artisan Bread and thought both were good!
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So Derek, I'm waiting with bated breath for your Official Reaction ??
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Best Regards,
David

My daughter loves it - and does ask me to put ham or jam on it

It really is very tasty and if i was 100% honest, i think (non coeliac) it is nicer than normal bread.

Trust me people make this bread..

Hi Daveyboy,

After hearing all good reports about you bread, I think Im going to have to give it a go! Will go hunting for the ingredients this weekend. Not sure where to get the Milk Powder and the Dry Yeast as this is my first attempt to GF baking! Im sure I'll find them tho.

Will let you know how I get on with it Smile

	Hando wrote:
	Hi Daveyboy, After hearing all good reports about you bread, I think Im going to have to give it a go! Will go hunting for the ingredients this weekend. Not sure where to get the Milk Powder and the Dry Yeast as this is my first attempt to GF baking! Im sure I'll find them tho. Will let you know how I get on with it

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Hi,
You should get the yeast (comes in a box of 8 sachets) in all supermarkets Allisons etc
Dry milk powder (I used to get Dawn in Dunnes) but any dry milk powder will do, Dawn, Marvel etc
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If you need help, just ask!
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Best Regards,
David
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P.S. I had a loaf of the Perfect GF bread tested by the Department Head of Bakery in
Kevin Street College.
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I got word back that he thought it was very, very good and wanted to show it to all the lecturers. Embarassed

Hi David,

I finally made your GF bread. I found it very hard to get the Tapioca flour but eventually found it in the Quay Co-Op in Cork.

What can I say about the bread, only, OH YUMMY...............

I think I made it a little too moist, will cut down a little on the liquid the next time, but it is by far the nicest bread I have ever tasted, even compared to normal bread.
Thanks so much for sharing this recipe. It's nice to be able to eat nice bread again

Caroline from Cork

carriemags wrote:

Hi David,

I finally made your GF bread. I found it very hard to get the Tapioca flour but eventually found it in the Quay Co-Op in Cork.

What can I say about the bread, only, OH YUMMY...............

I think I made it a little too moist, will cut down a little on the liquid the next time, but it is by far the nicest bread I have ever tasted, even compared to normal bread.
Thanks so much for sharing this recipe. It's nice to be able to eat nice bread again

Caroline from Cork

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Hi Caroline,
Glad it worked for you,
as regards liquid 200ml and the batter is not easy to work with,
300ml and it is too wet the best is 250-260ml.
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if you are using a glass or plastic measuring jug with graduations on it,
then view the reading at eye level
(put it on a level surface and get down on your hunkers to make sure you have the right amount)
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The bread keeps if stored in an airtight container on the counter for 4-5 days.
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You can slice it thinly for sandwiches or slightly thicker for toast
and store them in Ziploc bags in the fridge or freezer.
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if the bread dries out, zap it in the micro for 5 Seconds then it will be soft and pliable again.
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Slicing is easier if you turn it on it's side and use an electric carving knife.
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Best Regards,
David

Last edited by daveyboy on Thu Jun 25, 2009 10:59 am; edited 1 time in total

Hi David
I always read your recipes and admire all your hard work and also for sharing it with us all! What is your opinion on using the Odlums Tritamyl flour in baking? I use it in gf pastry and it is fairly successful. Was wondering if I used it instead of the flours in your recipe how the bread would turn out? Have you used it in the past.
Many thanks
Jojo

	jojo wrote:
	Hi David I always read your recipes and admire all your hard work and also for sharing it with us all! What is your opinion on using the Odlums Tritamyl flour in baking? I use it in gf pastry and it is fairly successful. Was wondering if I used it instead of the flours in your recipe how the bread would turn out? Have you used it in the past. Many thanks Jojo

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Hi jojo,
I don't use Odlums Tritamyl because I can't tolerate Codex.
When I was first diagnosed I tried it and found it pretty disgusting,
everything was so dry, even the fruit cake needed butter on it before you could eat it.
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What really put me off was the list of ingredients on the packet
plus the fact I was reacting to it.
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That's why I spend so much time, experimenting with the combination of
Naturally Gluten Free Flours to get it right.
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Like you, 'Nellie' asked the same question about my Pizza Crust Recipe,
'Derek Doom' told her he had made it to my recipe and that 'Tritamyl' would make it cake like.
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Nellie, in the end used all the flours in my recipes and she will tell you herself,
it was the best ever and actually made 4 over one week-end.
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Without trying to be 'Flippant'
No Tritramyl won't work as a substitute sorry!
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Best Regards,
David

Tritramyl, is fine for queen cakes, sponges, eclairs etc but unfortunately not for pizza crust, getting the flours is a hassle and expensive but the end product is worth it!!

Hi Nellie,

getting flours shuldn't be a hassle. You can always buy from Ecodirect. You will pay postage but it will save you the hassle of shopping. Also, you can buy in bulk.

Another idea is to approach your health food shop about buying items in bulk. I have done this a bit last year and got a discount also.

I have been using the Doves Farm Bread flour mixes lately in recipes which look for a mixture of rice, corn and tapioca. It has been successful but I haven't tried Daveyboy's recipe.

Dan