Baguettes & Buns

White Bread Rolls & Baguettes

Date: 08 May 2014 Author: Jacqui Categories: Baguettes & Buns, Bread - Loaves, Food 1

2013-08-11 18.01.57

This is another gluten free bread recipe that I had made a while back.  It is by Dan Lepard in which he uses mostly starch.  What I had liked about this bread was that the dough behaved really well and was not so difficult to manage unlike many gf bread recipes that look more like cake batter.  It is also probably the cheapest of versions for GF bread since it is mostly made with cornstarch, which is what gives it its crispness.  Psyllium husk might be a bit on the dear side, but you are only going to use 25g of it in this recipe.  A little does go a long way.  Psyllium husk gives this bread fibre apart from acting as a ‘binder’ together with the Xanthan gum.

I did like this bread, although I was not completely sure about so much cornflour.  It felt kind of ‘squeaky’ with so much cornflour!  My next attempt at this recipe, would be to reduce some of the corn flour and replace it with some quinoa flour which contains more protein and fibre, replace the Xanthan with ground flax and hmmm, probably a couple more adjustments here and there as well!

Ingredients

  • 4 tsp soya flour
  • 50g potato starch
  • 300g cornflour
  • 1 tsp Xanthan Gum
  • 25g psyllium husk powder
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 2 tsp vinegar
  • 15 ml sunflower oil, plus extra for brushing
  • 2 tbsp yogurt
  • 325 ml warm water
  • 30 ml milk
  • Sesame/poppy seeds (optional)

Method


Put the dry ingredients into a mixing bowl.  Whisk the liquids separately and the add the liquid ingredients to the dry and mix well for about a minute, until they come together into a soft dough.  I used a stand mixer for this.

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Leave to rest for an hour, then, using lightly oiled hands, and a lightly oiled worktop, shape into rolls or plait into a loaf or simply put into a loaf tin.  Cover and leave for another hour and a half, until almost doubled.

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Preheat the oven to 245 deg C, (220 deg C if fan assisted), 475F/gas mark 9.  Brush the top of the dough lightly with oil and sprinkle some sesame or poppy seeds if desired and bake for 25 minutes for rolls or 50 minutes for a loaf.

Remove from the oven, and place on a wire rack to cool completely before cutting.

 

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