It’s important to pre-heat the skillet/Dutch oven/combo cooker as well as the baking tray in the oven, so that everything is scorching hot and ready for the perfectly proofed bread. Baking the gluten free bread Re burger buns… I have on my list the need to develop a white bun. But my Gluten Free Artisan Rolls are amazing as a burger. Simply shape the dough as a burger (the dough is actually ‘kneadable’) into bun shapes and bake. That said, if you only have a Dutch oven/combo cooker on hand, feel free to use that. The bread will still turn out gorgeous and delicious. While I only outline the method for using a skillet in the post, the recipe at the bottom includes information for both a skillet AND a Dutch oven/combo cooker. Re the psyllium husk… If it is ground too fine, it makes the bread more dense in my experience. The lightness is improved by beating really well, a good proof (you’ll work out the best time needed for your climate and air temperature after a couple of bakes) and making sure the eggs are weighed right.

In case you missed it, I have just published an amazing bread maker recipe that I have been working on for moths and it far surpasses any bread maker bread I have ever made (or eaten) before). xx We have dramatically reduced our bread consumption because of coeliac and that is no bad thing to be honest. I now follow a low carb diet too so bread does not feature as high on our list now so this, freshly baked, is a treat for us both. But he goes further… Mr GF thinks my gluten free wholemeal bread is actually betterthan wheat bread. Of course, I could tell myself that he is just being nice because I am married to him. But I know that he (and indeed Miss GF) are my harshest critics. These guys don’t beat around the bush when they don’t like something, or when they think food isn’t up to standard… THIS bread surpasses the grade with both of them. While it is possible to make this recipe using a bread-maker, because of the stiffness of the batter, it can be difficult to get to rise evenly in the pan. Thus it needs a lot of attention during the bread-making process and you still need to pre-mix the dry and wet ingredients separately.Add the yeast to the water in the jug, stir and leave it to dissolve for 5-10 minutes. The water will go cloudy and some froth or foam may form on top. That’s fine. It may also be worth having a browse through the bread index… Many are oat free, but I’m happy to advise if there’s something you’re not sure about. Bread lovers, rejoice. This gluten free bread is the real deal – with a soft, chewy open crumb and a deliciously crisp caramelised crust. It’s also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And it’s vegan – no eggs or dairy products needed! It may be that the extra 10 mins has added rise time for your machine (my machine says it has a rise time of 40 to 45 mins)? If this is the case, you may want to reduce the yeast quantity slightly if you have the same problem again. You are probably safe to drop to about 10g and see how that changes things? I used the FREEE Gluten Free Brown Bread Flour as A) I couldn't find any other gluten free brown bread flour blends and B) It seems to be in every free from aisle at the moment!

In gluten free baking, a blend of more than one type of flour, including a binding agent, is usually preferable than using it alone. This helps to better mimic the desirable structure, texture and bite that gluten provides. Gluten free flour is a storecupboard essential for those that have a gluten intolerance – it’s a must for making anything from pizzas to pies to homemade pasta. But which gluten free flour is the best for different dishes? In this guide we dive into what gluten free flour is, how to use it in your baking, and the best gluten free flour to buy.You’ll know your oven; mine sometimes needs only 10’C lower. As the markings on the dial only start at 80’C, I guesstimate I prove at 50-60’C and I cook this bread at 160’C. The timings are as given in the recipe. So if you do decide to make your own, be sure to use oats that are already clearly labelled gluten free. You could make this recipe dairy free by using dairy free milk instead of normal milk, or the recipe will work with water too.