7 g sachet gluten-free dry yeast
1 ¼ cup warm water
480 g gluten-free bread mix
1/3 cup olive oil
GF plain flour for dusting
4 garlic cloves, crushed
- Combine yeast and 1 ¼ cups warm water in a large bowl. Add bread mix and 1 tablespoon oil.
- Stir to form a soft dough.
- Turn onto floured surface and gently knead into a ball.
- Transfer to a large greased bowl, cover and set aside in a warm place for 30 minutes or until mixture has doubled in size.
- Punch down dough and divide into 8 portions. Roll 1 portion out to a 20 cm round.
- Heat a greased barbeque plate on medium-high heat. Add garlic to remaining oil.
- Brush 1 side of dough rounds with garlic mixture. Cook for 4 minutes, turn and brush with garlic mixture. Cook for a further 4 minutes.
- Repeat with remaining dough rounds and garlic mixture.
( I cook them on the crepe maker on setting 2 ½ . The mixture is quite unstable so do not overwork the dough rounds and roll just before you are ready to cook them. I found spreading them using your fingers helpful. You can also place them between two sheets of floured baking paper and roll with a rolling pin)
2. Gluten Free breads must be cooled down before cutting. If not, the bread will stick to the knife and make the inside of the bread gluggy. For this reason you need to factor in an extra 1 hour cooling time when making bread for a meal.
3. Buy a good quality bread knife.
4. For left over bread, place on tray in a 100 degree oven and dry the bread out. You can then use it like a crostini, top with salsa or pesto, make a salad and break pieces into the salad like a panzanella (the dried bread soaks up the salad dressing and adds texture to the salad). Use your stick blender to make bread crumbs.
In our twelve month gluten free journey, we have found ‘bread’ to be our most frustrating issue.
Don’t get me wrong, there are many varieties of bread available fresh and frozen: Genius (Coles) Zehnder (IGA and Health Food Stores) Livwell (Coles and Woolworths) BUT a priority was to find something that OUR Coeliac teenager liked.
For our son, texture, smell and taste are important criteria.
In typical teenage angst, he rejected most breads : too dry, too crumbly, doesn’t smell right.
Baked fresh and eaten on the day : Gluten Free Buckwheat Bread, Focaccia Style Flax Bread, Gluten Free Sun Dried Tomato Bread.
Fresh : Country Life GF White (Coles and Woolworths), Golden Hearth GF (unfortunately only available fresh in South East Qld) and Lifestyle Bakery GF White (in Townsville, we can only get it fresh every 2 or 3 weeks from a local health food store)
Packet Bread Mixes: Laucke GF White (from supermarket) , Springhill Farm ‘the real bread mix’ which makes a great Turkish Bread ( select IGAs and online) , Simply Wize Crusty Bread Mix (from supermarket)