Gluten Free Bread Recipe
The idea of making a gluten-free bread that will not only be accepted by those on a gluten-free diet, but also for those who do not have a problem with gluten, awoke with a comment on my gluten-free chickpea flour bread recipe. The person who made the comment said that she was on a gluten-free diet and that the gluten-free bread with chickpea flour was the best bread she had ever eaten in her life.
According to my taste, chickpea gluten-free bread is great in consistency, but the smell of chickpea flour is felt and I think it is not a perfect bread because it is not my favorite smell. When I received the comment I mentioned above, the sentence that went through my mind was "This is nothing, I can make better gluten-free breads.". As long as someone will use it and it will make their lives easier.
That's how this gluten-free bread recipe came about. I used potatoes as a binder in the bread, as I did in the vegan içli köfte recipe. Potato isn't a classic binder, but potato starch is. In cases where I want to use the potato as a binder, I boil it, process it for a long time in the food processor and bring it to a kind of glue consistency. It may not work in all situations, but it works for içli köfte and gluten-free bread. Thus, it eliminates the need to use additives for the bread. Potato is an ingredient that is already used in bread making, there is such a thing as potato bread. It gives flexibility to the dough as well as a slightly moist and pleasant consistency.
You can use any gluten-free flour you want in gluten-free bread. I used a mixture of buckwheat flour, teff flour and oat flour, which I like the most. The resulting flavor was like whole wheat flour bread. My only advice about flour would be to make a mixture of different flours instead of using a single type of flour. In this way, the smell of a single flour is not overwhelmingly felt.
In gluten-free bread, there is no need to knead the dough, wait for it to rise, and then knead it again, as in standard bread recipes. The purpose of doing this in gluten-containing breads is to strengthen the gluten structure. Since there is no gluten in gluten-free doughs, there is nothing to strengthen. Therefore, there is no point in mixing the dough and destroying the resulting air spaces. Mixing the dough, putting it in the baking mold and baking it when it rises gives the most porous and soft texture.
Enjoy the recipe...
- 2 medium sized (250 g) potatoes,
- 2 cups (400 ml) of water,
- 1 small pack of instant yeast,
- 2 cups of buckwheat flour,
- 1/2 cup of oat flour,
- 1/2 cup teff flour,
- 1 tablespoon of sugar,
- 1 teaspoon salt,
- Crushed walnuts, sunflower seeds, sesame, etc. for topping.
- Peel and dice the potatoes and take them in a saucepan,
- Add enough water to cover them and boil them until they are soft and wait set aside until warm,
- Strain the water and set aside,
- Pulse the potatoes in a food processor for a few minutes until they have a sticky consistency,
- Add lukewarm water to the boiling water of the potatoes until it reaches to 400 ml,
- Take this water mixture in a mixing bowl,
- Add instant yeast and sugar and mix,
- Add ground potato and mix,
- Add the flours little by little and start mixing,
- Add salt in half of the flour, mix,
- Add the remaining flour and mix,
- Pour the dough into a greased 24 cm cake mold,
- Cover it and leave it at room temperature until it doubles,
- Sprinkle the ingredients you want on top,
- Bake in a preheated oven at 190 degrees until well browned.