BASIC GLUTEN-FREE
BREAD
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ PROVING) MAKES 1 LOAF (12 SLICES)Dairy free, nut free3 cups (400g) gluten−free plain flour
½ cup (75g) potato flour
½ cup (80g) brown rice flour
½ cup (90g) white rice flour,
plus extra, to dust
3 teaspoons (10g) dried yeast
2 teaspoons salt
2 teaspoons xanthan gum
1egg
3 egg whites
¾ cup (180ml) light olive oil
1 teaspoon vinegar
2 cups (500ml) warm water
1 tablespoon olive oil, extra
2 teaspoons salt, extra1 Grease a 12cm x 20cm loaf
pan; lightly dust with rice flour.
2 Combine sifted flours, yeast,
salt and gum in a large bowl.
3 Place egg, egg whites, oil, vinegar
and 1½ cups of the water in a large
bowl of an electric mixer; beat on
medium speed for 3½ minutes.
Add remaining water and the flour
mixture, 1 cup at a time, beating until
mixture is combined and smooth.
4 Spoon mixture into pan; smooth
the surface. Cover; stand in a warm
place for 45 minutes or until risen.
5 Preheat oven to 220°C/200°C fan.
6 Drizzle loaf with extra oil and
sprinkle with extra salt. Bake for
1 hour or until crust is firm and
golden brown. Stand bread
in pan for 5 minutes before turning,
top−side up, onto a wire rack to cool.
7 Serve with dairy−free spread or
butter, if you like.CHEESE & BACON ROLLS
PREP + COOK TIME 1 HOUR 50 MINUTES
(+ PROVING) MAKES 8 ROLLSNut free4 rindless bacon
slices (250g)
150g cheddar cheese
1 quantity Basic Gluten−free Bread
mixture (recipe, left)1 Finely chop bacon and coarsely
grate cheese.
2 Make Gluten−free Bread on to end
of step 3. Add half the bacon and half
the cheese; fold through dough.
3 Divide dough into 8 portions.
With wet hands, roll portions into
balls. Place on an oiled oven tray
lined with baking paper; sprinkle
with remainingbacon and cheese.
4 Cover rolls, stand in a warm place
for 45 minutes or until risen. Preheat
oven to 220°C/200°C fan. Bake rolls
for 40 minutes or until golden. Stand
rollsontrayfor5minutes,before
transferring to a wire rack
to cool. Serve warm.ONION & OLIVE BREAD
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ PROVING) MAKES 1 LOAF (12 SLICES)Dairy free, nut free1 tablespoon olive oil
2 large (400g) brown
onions, sliced thinly
1 cup (150g) seeded kalamata
olives, drained
1 quantity Basic Gluten−free Bread
mixture (recipe, left)1 Heat olive oil in a large frying
pan; cook onion over low heat,
stirring frequently, for 10 minutes
until soft and golden.
2 Cut olives in half. Combine
olives with onion; cool.
3 Meanwhile,make Gluten−Free
Breadtotheendofstep3.
4 Add onion mixture to bread
mixture; fold through dough.
Continue following recipe to
the end of Step 6. Serve warm.AWW FOOD • ISSUE THIRTY FOUR 65
Lifestyle Baking