Glutenfree baking may sound complicated, but in fact, baking your own glutenfree bread can actually be a piece of cake, as long as you slightly re-think the process of bread-making.
If you are celiac and a lover of things bready, you can be sure that the bread you’ll make at home will be much tastier and more nutritious than any of the store-bought alternatives, whether wheat-based or not.
Psyllium husk acts as a binder and gives a nice fluffy texture, but I have come to realise that baking bread without it works just as fine. Most of the time I use broken flaxseed and I recently baked a bread where I added two teaspoons of chia seeds to the batter. That said, you should by all means try them out and see how they work for you!
Here comes a list of hints and tips that may help making your glutenfree baking experience both enjoyable and successful!
- Do not be deterred by the long list of -sometimes exotic- ingredients; actually you can stick to one kind of flour; buckwheat, which technically is not a cereal grain, is an excellent base; it contains high quality protein comprising all eight essential amino acids. Bingo for the vegetarians out there…! I often combine buckwheat with smaller amounts of chickpea, durra, teff and corn flour; more in the recipes to come.
- Glutenfree bread dough is fluffy, moist and a bit sticky, very similar to a thick cake batter.
- You do not need to get your fingers dirty! Instead of kneeding, you’ll just mix the dough with a hand mixer until even and smooth. Manual power works just as well.
- Soak nuts, fruits and whole grains before using them for baking. They will absorb less moisture from your bread that way.
- The baking liquid can be warm or cold.
- Allow the dough to rise for a couple of hours; it will probably not double in size, but do not worry!
- You can fill the bread form almost up to the brim, but be careful with the overspill – the bread will rise some more while baking.
- Once the bread is out of the oven, place it on a wooden surface, or on a rack and let it cool a bit before you flip it upside down to remove the form; carefully turn it around, cover it with a tea towel and place a plastic bag on top of it to keep it soft and moist.
- Preferably slice the bread the day after to make sure it has set.
- I usually place the entire bread in a plastic bag that I keep in the fridge where the bread can stay soft for a couple of weeks. You can also slice it and store it in the freezer.