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lauraturnbull

Member Since 02 May 2013
Offline Last Active May 15 2013 05:23 AM
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Topics I've Started

Another (Better) Bread Recipe - Baguettes

03 May 2013 - 10:44 AM

So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions.

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It's quite yellow in colour from the corn, but otherwise it's not too unusual looking!

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The crumb is holey and the bread is crusty with a very moist interior.

Makes 2 Baguettes

170g Cornmeal

175g Potato Starch

155g Rice Flour

6g Psyllium Husk

500ml Warm Water

2T EV Olive Oil

15g Salt

2t Yeast

Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins.

It is important to cool the bread fully before cutting into it.


Ciabatta Recipe

02 May 2013 - 12:02 PM

Hello. I'm new here so please be nice :) haha. I just came up with a new ciabatta recipe so I thought it might be useful to some people here. It's pretty quick for a ciabatta, in that there is no over night prove. It is both gluten free and vegan. Please let me know what you think. As always, it's important with many of these ingredients to double check when it comes to cross-contamination. I'm in the UK so not sure what the availability of these is like elsewhere.

 

I originally tried to post a link to the baking website I posted this on but wasn't allowed. So don't worry if you see the recipe elsewhere, it is me!

 

Photos:

 

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The crumb looks a bit tighter and more cake-y here than it really was. In most places I cut through there were rather large holes, as you'd expect from ciabatta.

 

 

Ingredients
150 g
Cornmeal
175 g
Potato Starch
125 g
Sorghum Flour
50 g
Rice Flour
15 g
salt
2 t
Yeast (Instant)
10 g
Psyllium Husk (This can be obtained from Asian supermarkets or online. It's a coeliac-friendly natural gluten alternative.)
500 ml
Warm Water
  Instructions

Mix together all the dry ingredients except the psyllium. Mix the psyllium with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at least doubled (about 2 hours). Shape into two loaves on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. Sprinkle with cornmeal, slash and bake for 20 mins.