Recipes

Gluten Free Loaf

A bread machine can produce a very acceptable result or alternatively, a loaf can be made by hand or using a dough mixer.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
350 g Water 1⅖cups
500 g Laucke Gluten Free Bread Mix 1 packet
4 g Yeast 1 Sachet

Method

  1. Using a bread machine:

  2. The machine must be in a normal “room temperature” warm environment. If there is no pre-heating cycle, ensure that the water used is about 30°C.

  3. Add ingredients in the order of Water, Laucke Gluten Free Bread Mix, and Yeast.

  4. Select program –just select Dough then Start and allow to mix. The Gluten Free setting will not normally produce an acceptable result.

  5. After about 5 minutes of kneading, check to see that all the flour mix has been “picked up”. If not, use a plastic spatula and carefully scrape sides and bottom of bowl to ensure all the flour is fully mixed and the yeast is no longer visible as small beige specks in the batter.

  6. When the batter is smooth and evenly mixed, turn the bread machine off, and let sit for about 50 minutes or until the batter has risen to within about 1 cm of the top of the pan.

  7. Program the machine to the bake setting, and set to bake for 60 minutes. In some machines this is not possible, and the baking may have to be finished in a normal oven.

  8. By hand/using a dough mixer:

  9. The best loaf will be obtained by the method below, using a 2 litre Laucke professional bread tin. Ideal pan size is 22 cm long x 11 cm wide x10cm deep with a base 20 cm long and 9.5 cm wide due to sloping sides. If using kitchen mixer use the cake beater. Otherwise use a whisk or wooden spoon or even a food glove by hand.

  10. Prepare ingredients: A water temperature of 30°C will normally provide an acceptable batter temperature. Blend Laucke Gluten Free Bread Mix and Yeast in a large bowl. Add warm water and mix (2-3 minutes) to achieve a batter temperature of approximately 28°C-30°C.

  11. Pour/scrape into an oiled 2 litre bread tin and cover with a damp cloth. Allow to rise in a warm place, free from draughts, until about 1 cm from the top (about 50 minutes).

  12. Bake in a preheated oven (conventional 220°C / Fan Forced 200°C / Gas Mark 7) for 25-30 minutes or until golden brown. For best results, spray lightly with water before placing in oven.

  13. Loaf is baked if it sounds hollow when tapped.

Helpful Hints

  • Because yeast is utilised, batter and rising temperature is critical. An ideal temperature is 28°C. If the batter is cool it will take longer to rise so patience may be required to enable the batter to at least double in volume.
  • The larger the loaf the lighter the texture: More rising time or volume as achieved will reduce finished loaf density. Because the batter is not self supporting, when rising it can spill over the edge of the baking pan. This may present a fire hazard in a bread machine so if there is any doubt the pan should be gently removed from the bread maker and baked in a normal oven above a catch tray.
  • Not all bread machines are created equal, so experimentation may be required.

  • Gluten Free Recipes
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