I love the versatility of bread and being coeliac does not stop me from still getting the same enjoyment out of this wonderful creation.
Although I have used gluten-free flour mix to make bread in my bread maker, I have only made gluten-free bread by hand once before. I do however have a friend who makes regular batches and felt I should take a leaf out of her book and give it a whirl.
I originally planned to make bread rolls in large Yorkshire pudding tins, but I was unable to pick any up. I must say these muffin tins in the pictures worked brilliantly. The size of the rolls are perfect to have with soup, stews, filled with delicious fillings or halved, spread with garlic butter and toasted…. Oh, they’re also fabulous for little tiny pizzas too. The list goes on…
Here’s the basic recipe for bread and rolls (you can also find this on the back of the Juvela gluten-free mix pack).
- 1 500g packet Juvela Gluten-Free White or Fibre Mix
- 1 sachet dried yeast(supplied with Mix)
- 1-2 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable or sunflower oil
- 450ml (16floz) tepid water(approx)
- if using Fibre Mix, increase water to 500ml (18 fl oz)
- Before you start, preheat the oven to 220ºC/425ºF/Gas Mark 7 and prepare your tins. If making loaves – lightly grease 2 x 900g (2lb) loaf tins; if making rolls – lightly grease 10-12 Yorkshire pudding or muffin tins.
- Place the Mix in a large bowl and stir in the yeast making sure it is evenly distributed.
- Stir in the salt, sugar and oil (use a light oil like sunflower or vegetable. Olive oil is too heavy and will produce a holey uneven crumb) and then add the water (we recommend approx. 40ºC, but as many of us don’t have thermometers handy, it should feel pleasantly warm to touch).
- Beat the mixture well until a smooth batter is formed. The mixture should fall quickly back into place when a knife is drawn through it like a paddle. Do not be afraid to add more water if the batter is too thick.
- Divide the mixture between the prepared tins. The mixture should half fill the 2 loaf tins or half fill 10-12 Yorkshire pudding/muffin tins. Ensure the surface is smooth by dipping the back of a spoon in oil and running it over the top of the mixture.
- Cover with a greased polythene bag or damp tea towel and place in a warm place for 30 minutes to prove. Remove polythene bag/tea-towel and bake in a preheated oven – for Loaves, 20-25 minutes; Rolls, 15-20 minutes. Turn occasionally to ensure an even rise. The bread should be well-risen and golden brown.
- Allow to sit for about 10 minutes before removing from the tins. Allow to completely cool before slicing. The bread will stay fresh for 2-3 if stored in an airtight container.
Feel free to add desired gluten-free ingredients to the mixture prior to baking. A few black olives and feta would work very well!
I recommend not covering the rolls whilst they are proving. The last time I tried this, the clingfilm stuck to the top of the bread. A sunny windowsill, near a radiator or simply a warm room would also do the trick. We have quite a large airing cupboard and this was the perfect place to prove the rolls (they looked extremely cosy in there too!).
The rolls turned out great and I of course had to try one whilst still warm. Yep, tasty!! It literally took me 5 minutes just to pop all the ingredient together and I’m already looking forward to making my next batch!
Just like all the Juvela gluten-free bread range, homemade bread and rolls will also freeze really well. Usual recommendation – pop in a freezer bag, secure and store in the freezer for up to 2 months.
Well that’s me for now and thinking of food, I’m off to check out what’s for tea!!