When we discovered little Alby was wheat intolerant we went to the local supermarket to stock up on ‘free from’ bread, and I was shocked at the price! Even the supermarkets own branded loaves were twice the price of the usual stuff for half the amount of bread. And with a kid that eats as much as Alby we needed to either re-mortgage the house or come up with an alternative, and so I ventured off to find some gluten free bread flour. Mercifully, the flour was cheaper, I could make two loaves of bread from one bag, which cost quite a bit less than one loaf of the ready made stuff.
I’ll admit I’m terrible at making bread, which explains my decision to cheat — I phoned my mum and asked if I could borrow the bread maker that had been gathering dust at her house to see how I got on before investing in my own.
On getting the machine home, I found an old recipe book in the bottom of the box and in it was a basic white bread recipe, “perfect!” I thought. All I had to do was substitute the normal bread flour for the gluten free bread flour and cook it the same and all would be good…
…so why the hell did my stoopid mixture break my mum’s bread maker?!
After a little research (which should of come first, granted) it turns out you knead bread to develop the gluten to get it all light and airy, and obviously being gluten free my bread didn’t need kneading, or knocking back and second proving. And somehow the bread maker knew this and laughed so hard at me it burst.
All I actually needed to do to make gluten-free bread is make the dough (with gf flour obvs.), leave it to prove for around 90 mins and then bake it. That’s it. So screw the bread maker or the busting your arms and wrists kneading — I have the simplest, tastiest and cheapest gluten free bread recipe that little Alby absolutely loves! Plus one mum minus a bread maker, soz 🙁
- 450g (3¼ cups) gluten free white bread flour
- ½ tsp salt
- 7g sachet fast action dried yeast
- 2 tbsp sugar
- 2 medium eggs
- 325ml (just under 1½ cups) milk
- 1 tbsp vinegar
- 6 tbsp oil
- Generously oil a 2lb loaf tin and set aside.
- Place the flour, salt,sugar and yeast in a large mixing bowl and mix to combine.
- In another bowl, place the eggs milk and vinegar and whisk to combine.
- Add the wet ingredients to the dry along with 3tbsp of the oil and mix well, add the remaining oil and mix until you have a smooth, wet dough.
- Place the dough into the prepared tin and cover with oiled clingfilm, leave to prove in a warm place for 90 minutes.
- Preheat the oven to 220C/420F.
- Bake in the oven for around 35-45 minutes, cover with foil if it browns too quickly.
- Remove to a wire rack to cool.