1/17/2024 0 Comments Lemon thyme breadPour 1 cup of hot tap water into the deep oven tray below (this creates steam which helps create a crispy crust on the bread), quickly close the oven door and bake for about 45 minutes or until richly browned and firm. Dust the top of the bread with rice flour and slash, about 1 1/2 cm (1 inch) deep, with a wet serrated bread knife. Preheat oven to 230C/450F, with an empty deep tray placed on the shelf below where you’re going to place the bread tray. Cover loosely with cling film (plastic wrap) or an overturned bowl and allow to rest for 60 minutes. Quickly shape it into a ball, gently pressing and smoothing with wet fingers. Place it on a tray lined with baking paper or dusted generously with cornmeal. On baking day: Pull off a 450g (1 pound), grapefruit-size piece of dough. Or freeze for up to 3 weeks in 450g (1 pound) portions and thaw in the refrigerator overnight before using. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Cover (not airtight), and allow o rest at room temperature until the dough rises, approximately 2 hours. Whisk together the flours, shredded coconut, almond meal, psyllium husks (or xanthan gum if you’re using), yeast and salt in the bowl of a stand mixer or in a large bowl, or any lidded (not airtight) food container.Īdd the liquid ingredients and mix with a spoon or a heavy-duty stand mixer fitted with the paddle attachment. Makes four small loaves (can be easily halved or doubled).ħ00g mixture #1: bread in 5 gluten-free all-purpose flourĤ teaspoons ground psyllium husks* see headnotes This loaf, even though it contains coconut is not overly coconutty and we enjoyed it with both sweet and savoury toppings, it was really yum topped with avocado, salt and pepper. For my Australian friends, please weigh the yeast (and salt) or use 3 teaspoons in place of the 1 tablespoon as Australian tablespoons are 20ml, not 15ml like the rest of the world! Click on the link in the recipe to get the recipe for Bread in 5’s all purpose gf flour blend. If you are okay using xanthan gum you can use 2 teaspoons of this in place of the psyllium husks and if you’re vegan my guess is you could simply use unrefined sugar in place of the honey, just dissolve it in the lukewarm water a bit first. The recipe in the book provides cup and U.S weight measurements as well, but because U.S cups are slightly smaller than ours here in Australia (+ NZ/UK), I’ve only shared the metric weights so as not to confuse anyone. I’ll share more details as soon as I can. Berlin friends, you can now also purchase copies of my cookbook in store at Goldhahn & Sampson! Friends everywhere else, I’ve got my fingers crossed you’ll be able to get your hands on my book by mid this year. The added bonus being that the recipe was a great excuse to use up all that sorghum flour I’ve had lying around for way too long (it’s not one of the main few flours I use you see…).īook update: It seems the next print run of my cookbook has arrived and most stores and online book sellers are re-stocked with copies! Yay! I’m so sorry to those of you who were looking for it right before Christmas, unsuccessfully. I picked out a recipe from the new Gluten-free Bread in 5 cookbook and made these here lovely loaves. But really, some days it’s just nice to live a little right, get out and enjoy new things, new recipes and flavours?! So I did just that. Since then I’ve never felt the need to try out any other gluten-free bread recipes because I’m more than happy with the one I have. Take my sourdough bread recipe (in my cookbook) for example, for years I tinkered around with ratios and ingredients until one day I struck the magic cord. As you can imagine I have quite a number of base recipes to which I pull from for our daily meals and once I’ve mastered a recipe idea I don’t tend to move from this too much. I find it’s just all too easy to become comfortable with the recipes I know, those tried and trusted ones which I reach for each and every day.
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