Easy Bowl and Spoon Gluten Free Loaf: Easy Gluten Free – Helen Tzouganatos

‘Easy Gluten Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons’  

 

Gluten Free cooking is my new “everyday”, I love this book!

 

Easy Bowl and Spoon Gluten Free Loaf

MAKES 1 LOAF DF, GF, V
Baking doesn’t get much easier than this. Unlike regular bread, which requires kneading, all you need to
do with this loaf is mix the ingredients in a bowl like a cake batter, then pour into a tin for a light, fluffy
loaf (not dense and heavy, as gluten-free bread can often be). Tapioca is fantastic in gluten-free bread
because it gives it a soft, bouncy texture, and buckwheat injects a nutritious boost of protein, fibre
and antioxidants. Get creative and replace the sesame seeds with chia seeds, poppy seeds, linseeds or
pumpkin seeds, or you could even go seedless. All combinations are delicious.” p29

 

1 teaspoon caster sugar
7 g sachet dried yeast
2 eggs
3 tablespoons extra-virgin olive oil,
plus extra for drizzling
1 teaspoon apple cider vinegar
210 g (1 3/4 cups) tapioca flour, sifted
210 g (1 3/4 cups) buckwheat flour, sifted
2 teaspoons sea salt flakes
1/2 teaspoon xanthan gum
sesame seeds, for sprinkling

Place the sugar, yeast and 300 ml of lukewarm water in a jug and whisk to combine. Leave to stand for 10–15 minutes or until the mixture foams.

Whisk the eggs in a separate bowl, then stir in the olive oil and vinegar.

Combine the flours, salt and xanthan gum in a large bowl and make a well in the centre. Pour the yeast and egg mixtures into the well and mix with a spoon until well combined.

Grease a 20 cm × 10 cm loaf tin with olive oil and sprinkle sesame seeds on the base and sides to create a seeded crust. Spoon the dough into the tin and cover with plastic wrap. Place in a warm place for about 1 hour or until the dough has almost doubled in size.

Meanwhile, preheat the oven to 200°C (fan-forced). Drizzle olive oil over the risen dough and sprinkle with sesame seeds. Bake for 45 minutes or until golden. Remove the tin from the oven and immediately transfer the bread to a wire rack to cool (this will help the crust stay crisp). Leave to cool for a few hours before slicing.

The loaf will keep in an airtight container at room temperature for 3 days or in the fridge for 1 week. Alternatively, slice it and freeze for up to a month. Frozen slices toast well – no thawing required.

TIP
• Don’t slice the bread while it’s still hot as it will be gummy and sticky.
You need to let the steam inside settle for a few hours first.
VARIATION
• Replace the buckwheat flour with tiger nut flour for a slightly sweeter
loaf that is equally nutritious.

2 thoughts on “Easy Bowl and Spoon Gluten Free Loaf: Easy Gluten Free – Helen Tzouganatos

  1. I love this idea, Carol! I’ve gone gluten-free, and I’m always looking for new gluten-free ideas. Now here’s a whole good book about them! No wonder you wanted this one in your kitchen library. And the bread looks fantastic.

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