Yes, I know its a long title that sorta rhymes. but…
Since the discovery of my intolerance to gluten, I have been craving bread that actually feels somewhat soft. Even the best bread in the shops is dry and crumbly and loaded with additives, and honestly, I don’t think putting all that crap into myself is a very good idea because if i do actually have ceoliac (ha, my computer corrects it as cecilia) disease, my gut is damaged enough already. So I have been trying to bake good gluten free bread.
Here is the best recipe so far: (if i find better ones I will post them too!
1 1/2 tsp quick blend yeast
1 tbsp caster sugar
350g of plain white gluten free flour blend
1 beaten egg
2 tbsp olive oil
4 tbsp strong tomato puree
A lot of cheese, and some for on top
Preheat the oven to 200c (you might want to do this at a later stage)
put the yeast and sugar into a bowl with 225ml of tepid water and leave for five minutes.
mix everything else together
leave to rise in the tin in a warm place in a large polythene bag for 45 minutes. you can to something else in that time, if you want.
Once risen, scatter lots of cheese on top to create crispy crunchy crackly chewy cheesy crusts. mmm. I love eating alliterated onomatopoeia. Although chewy cheessy crusts are not onomatopoeic words. And I still don’t quite believe that I managed to spell onomatopoeia right the first time round.
Bake for 30 minutes
Trust me. the waiting is terrible after about fifteen minutes. I was just standing there, watching the cheese bubble for half an hour.
CHECK THE BREAD!!! I didnt and got uncooked dough in the middle when I sliced it. And I still ate the uncooked dough.
Drench in butter and devour that warm gooey gluteny-but-not deliciousness!
Even me and my small capacity stomach ate about four slices!