No proving time makes this an easy quick loaf.
200 g gluten free white flour
1 teaspoon salt
3 teaspoons gf baking powder
284 ml buttermilk (or milk with a squeeze of lemon)
2 teaspoons tomato puree
2 tablespoons olive oil
50 g sundried tomatoes chopped
30 g green olives sliced
Heat oven to 180 C (160 C fan forced)
Mix the sifted flour, salt and baking powder in a large bowl.
In a separate bowl, whisk the buttermilk, eggs, puree and oil.
Fold the wet ingredients into the dry mix and then add tomatoes and olives.
Oil a 900 g loaf tin and pour in mixture.
Bake for 50 – 60 minutes until a skewer comes out clean.
Turn out onto wire rack until cool.
Great to see another gluten free bread on the supermarket shelves. Woolworths Supermarket is stocking Abbott’s Village Bakery Gluten Free Bread. Available is two varieties: Mixed Seed and Soy &Linseed, the bread is soft and opens up a few more options for gluten free eaters. My gf son however is still the ‘white bread’ kind of guy but I am told that one day, he will make the transition to seeded breads and a whole range of other foods that he currently had decided is ‘not to his liking’.
This bread is soft, it is not dense nor heavy and it makes a great sandwich.
We have settled into a routine of what gluten free supermarket products are acceptable or ‘passed’, so I haven’t looked for new products for taste testing.
These Coles Gluten Free English Muffins looked worth sampling so into the trolley they went. They are dusted with a polenta (maize) semolina and the texture, taste and smell passed my gf son’s scrutiny: toasted of course.
My only wish is for producers of gluten free products to package items in smaller quantities. If you are the only gluten free eater in the house, then a packet of four muffins locks you in to having to eat muffins every morning. And for products which are brought into store frozen and then defrosted for placement on shelves, one can’t re-freeze the extras.
A two pack would be perfect: less waste and gluten free-ers would be more likely to sample new products.
In an ideal world…..
We received a Christmas Hamper which included a packet of Fig and Olive Seeded Crackers – made with wheat flour of course. But it enticed me to try baking gluten free crackers.
Love the taste of buckwheat and the texture and colour of flaxseed meal.
100 g buckwheat flour
100 g ground almonds
50 g flaxseed meal
ground black pepper to taste
1/2 cup finely grated parmesan
sea salt to sprinkle
1 tablespoon olive oil
100 ml water
Preheat oven to 200 C (180C fan forced).
Prepare to baking trays by lining with baking paper.
In a bowl, combine dry ingredients.
In a small bowl, combine wet ingredients. Add to dry ingredients and mix to combine.
Sprinkle work area with gluten free flour and bring dough together and knead until smooth. Add extra buckwheat flour if needed. *If you like, add 1 – 2 tablespoons dried black Kalamata olives to mixture for an extra saltiness.
Cut dough in half and roll dough ball between two sheets of baking paper.
Cut into shapes (shards, circles using a scone cutter, rectangles) and transfer to baking trays or use transfer bottom sheet to baking tray and separate. Prick surface with a fork and sprinkle with sea salt.
Bake for 10 – 15 minutes depending upon thickness of crackers. Rotate and turn trays in even and if needed turn over crackers.
Repeat with second batch.
If needed, turn off oven, return crackers to oven and leave them for 1/2 hour to completely dry out.
Allow to cool. Store in airtight container.
Serve with dip, pesto, hummus, cheese.
For something different, these buckwheat blinis make great canapés.
Serve with pesto or smoked salmon, the options are endless.
20 g butter
150g buckwheat flour, sifted
4 g (1/2 sachet) dry instant yeast
1 teaspoon caster sugar
¼ teaspoon salt
1 egg, separated
Place milk and butter in a small saucepan over medium to low heat. Heat until butter just melts and mixture is warm.
In a bowl, combine flour, yeast, sugar and salt. Make a well in the middle. Lightly beat egg yolk and add to flour mixture. Gradually add warmed milk mixture, whisking constantly to form a smooth thick batter. Cover and stand in a warm place for 1 hour or until mixture has doubled in size.
In a small bowl, whisk egg white until firm peaks form. Gently fold through flour mixture.
Heat crepe maker to medium heat. Brush with a little extra melted butter.
Using 1 tablespoon of batter per blini, cook blini until golden and cooked through.
I am always looking for variations on the gluten free bread theme and so thought I would try this recipe.
As a taste test, I made half the dough mixture for this recipe and then used 1/2 pkt Well & Good Crusty Bread Mix to make the second focaccia.
The bonus of this recipe is that there is no proving time so is much quicker to make. My GF son’s preference though was the one made with bread dough.
1 tablespoon olive oil, plus 2 tablespoons extra
4 rashers bacon, thinly sliced
1/2 cup milk
1/4 cup olive oil
1 teaspoon salt
2 1/2 cups gluten free SR flour, plus extra to dust
1 egg, lightly whisked
1/4 cup grated mozzarella or pizza cheese
1 cup grated cheese, extra
1 cup slice olives
Preheat oven to 200C. Place two oven trays in oven to heat.
In a large frying pan, heat oil on high. Saute bacon for 3 – 4 minutes until golden. Drain on paper towel.
In a saucepan, combine milk, oil and salt. Bring to boil Transfer to heatproof bowl.
Gradually add in flour stirring. Mix in egg and cheese.
Turn onto floured surface and knead until smooth. Roll into large rectangle and sprinkle with 1/2 olives and 1/2 bacon.
Divide dough in half. Roll each half between 2 sheets of baking paper to a 25cm rectangle.
Drizzle with extra oil, scatter with extra cheese and remaining bacon and olives.
Transfer to hot transfer on baking paper.
Bake 15 – 20 minutes until golden and crisp.
(from a weekly magazine)
My KJ asked in passing, if we could make a Cob Loaf because he saw one at a party and it looked really nice.
We make a good team, so our latest collaboration produced a really cheesy crunchy gluten free cob loaf.
1 pkt Well and Good Crusty Bread Mix* + 1 x 18cm round cake tin + baking paper to line tin + 45m @ 180C = Cob Loaf
Cheese and Bacon Filling
(1 onion finely diced + 250 g bacon diced + tablespoon of olive oil to fry) + ( 250 g sour cream + 250 g cream cheese at room temperature + salt + pepper + 1 1/2 cu0ps grated cheedar cheese) = Filling
(Cob loaf – lid – scooped out bread from inside) + filling + alfoil to wrap + 45m @ 180C = almost ready to eat
(Cob loaf – alfoil) + scooped out bread pieces at side of baking tray + lid + 10 m @ 180C = Cheesy Bacon Crunchy Gluten Free Cob Loaf
* Follow the bread mix recipe as per the packet but do not halve the dough, use a cake tin for cob shape and bake for 45 m or until hollow when tapped
All I want for Christmas is …
a greater presence of Well & Good products on the supermarket shelves. *
I thank Irena from Cooking Without Gluten for her recent blog about Well and Good’s Rye-less Rye Bread Mix. I have not used “Well & Good” products before but Irena’s photos and blog inspired me to try this bread mix.
I loved it, my husband had a lukewarm response to it and while my gf teenager had a small piece, I knew that asking him to “like” brown bread was a big ask.
It is a product with complex tastes but it is easy to handle and presents beautifully. Don’t be too alarmed at the rather greyish colour of the mixture because the end product is rich and brown.
A big thank you to Well & Good who have provided me with a complimentary package of some of their white bread products which is much more appealing to my gf teenager.
My first attempt was rated by my gf and non-gf members as a ‘must make again’ bread. It handled beautifully and not sticky at all. I made a hand shaped small loaf and 4 bread rolls with the pack. It was crusty on the outside and light on the inside. Unlike some of the other bread mixes I have made which have to be cool before you can cut them open, I broke open a bread roll while still warm and it was soft and didn’t glug up.
Fresh warm bread and melting butter… we haven’t had that experience since pre – gf days.
The bonus with Well & Good’s Crusty Bread Mix is that it includes the yeast sachet and dusting flour sachet.
My local Coles had the Rye-less Rye and Healthy Life in Stockland Plaza at Aitkenvale stock most of their cake range and the three bread mixes.
You either love olives or you don’t but for our family, olives are one of life’s necessities. I remember my second youngest son’s first birthday party. He hovered over the plate of cheese, salami and stuffed olives and much to the horror of a family friend he happily shoved fistfuls of tasty morsels into his mouth.
For bread making, I use packet mixes and one of them is from Springhill Farm: the Real Bread Mix. You can use this packet to make an olive bread and I have had good results. Not a confident bread maker, I make gluten free bread out of necessity and as I don’t have pantry space to keep multiple flours to blend myself, I find Laucke and Springhill Farm my best ‘go to’ bread mixes. Laucke has a focaccia recipe using the Easy Bakers Gluten Free Bread Mix but use more than 1 tablespoon of olives… olives are definitely not optional in our household as the recipe states.
Another great olive recipe:
250 g black olives
1 cup parsley
2 cloves garlic
1 tablespoon capers (drained or if using salted capers, wash capers thoroughly)
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 cup olive oil
Add ingredients to a food processor or bowl of a stick blender and blend until you reach your desired consistency.
UPDATE: Darren from Laucke has been most helpful answering my questions regarding their gluten free products.
Laucke makes Easy Baker’s White Bread Mix packaged in a 1kg box and Gluten Free White Bread Mix in a 500 g packet.
Not only has Laucke rebranded and relabelled their products, but some supermarkets are now shelving the gluten free Laucke products with the other bread mixes.
I still can’t find a packet of Laucke Easy Bakers White Bread Mix within a 10 km radius of home, but will have to ring around and/or approach my local shops about restocking the product.
And NO, the 500 g gluten free packet bread mix is not suitable as a substitute for the Easy Bakers gluten free mix and the recipes developed for the Easy Bakers mix.
Last week I literally had my husband driving all over the city trying to find me a packet of bread mix. The Laucke GF Bread Mix is a must have pantry item as I use it for : bread rolls, wraps and flat breads.
After visiting 5 supermarkets, he came home defeated. There was no Laucke Gluten Free White Bread Mix to be found. We all know that feeling: what do I use now. Just when you settle on a product that you learn how to handle, it disappears.
I felt that if need be, I would ring all the supermarkets in Townsville to find out where I could find a packet or two. It wasn’t as if they had replaced this gluten free bread mix with another bread mix product. There was no space on the shelf. It was just gone.
With a bit more time toward the end of the week, I asked at the customer service desk about the product. The helpful lady brought the item up on the store’s computer and told me that there were 6 packets in stock. No way… I had checked three times and there was none to be seen. I grabbed a packet, but did not realise that this gf bread mix was in their Creations range and wasn’t the Easy Bakers gf bread mix I was looking for. I did try to use it…. but the flat breads were doughy and the focaccia was interesting.
The problem was four fold: firstly the product has been repackaged and no longer looked like the old product, secondly the supermarket now shelved it in the baking section and not in the gluten free section, thirdly the words gluten free are not easily noticed as they disappear in amongst the folds of the packet when it sits on the shelf and fourthly there are two Laucke gf varieties but the supermarkets either have none or the Creations gf white but not the stock standard Easy Bakers gluten free white.
The two varieties are:
1. A 500 g packet of Creations Gluten Free Bread Mix that soy free as well. The soya flour has been replaced with chickpea flour and
2. A 1kg box Easy Bakers Gluten Free Bread Mix.
Be careful because on the shelf all Laucke products look the same and one could easily select the ‘normal’ bread mix instead of the gluten free one.