Since I discovered a gluten-intolerance, I was worried about what kind of bread to buy and eat. In the beginning I just bought quite expensive rice bread. Later, when I wanted to save money I just returned to buying cheap wheat bread and finally on our hiking trip I had to eat what was available. In the end I became really sick from all the rye hard bread.
My girlfriend like to bake pizzabread and once we baked with a kind Stugvärd (cabin warder) at the Kungsleden. It was not glutenfree but it inspired us to bake more bread by ourself. At our first work&travel host there were some gluten-intolerant people and so glutenfree bread was common at this farm. They bought a glutenfree flour mixture and baked it themselfes. When I saw how easy it was to make and how tasty it was with alot of different seeds in it, I began to bake it too and I realized how stupid and short minded I was to buy so much of this expensive rice bread which comes in small packages – and it doesn’t even tasted very good. I should had better invested the money in a small – maybe – second hand kitchenoven and kilograms of different glutenfree flour like corn, buckweed, amaranth, potatoflour and so on. And some seeds of course.
Yesterday we tried out baking a glutenfree bread without the all-ready mixture from the store but with just corn flour and alot of different seeds. It was a experiment because glutenfree dough seems to have a different behaviour than the regular one with wheat or rye. For glutenfree dough you need more water to geht the dough sticky and creamy to compensate the lack of the „glue“ – gluten. We still followed the recipe from the flour mixture we used before but doubled the quantities to get a big bread (or two if you want). It was:
- 1400 g corn-flour
- 800 ml lukewarm water (not hot – otherwise it will kill the yeast!)
- 50 g fresh yeast
- 4 tablespoons of oil (sunflower, rapeseed, olivoil…)
- 2 tablespoons of honey or sugar (food for the yeast)
- 1 tablespoon of salt
- seeds like from oat, sunflower, hemp, linen…
First you have to liquidate the yeast in the lukewarm water. Than you put the flour in a bowl, add the oil, honey, salt and the seeds and pour the water with the yeast in it. Stir it for 5-10 min. Then choose a suitable baking form, oil it and put the dough in it, cover it with a warm-wet towel and place it at a warm place for 30-50 min. Heat up the oven to 200°C. The dow will raise up in this time and than you place the form with the dough at the lowest stage of your oven for ~40 min. You have to look at it from time to time and see if it is ready or if it needs more baking time. If the crust comes out to hard just put some water on it after releasing the bread from the oven.
I hope you will succeed with baking delicious glutenfree bread!
This is our first cornflour bread:
The top surface looks like a dry desert but the bread taste rather good – but I think raisins would be a good addition. Maybe next time!