Q Is it possible to overwork gluten-free bread dough. When do you know when to stop?
Mastering the art of making a gluten-free bread is a very difficult process. I have had many attempts at creating a recipe for gluten-free bread with many disappointments, but determination made me keep working and developing this recipe.
From my experience making gluten-free bread, I try not to overload the recipe with too many added ingredients that are hard to find – instead I try to make them as nutritional and simple (natural) as possible.
I use buckwheat flakes, ground almonds and brown rice flour and I like to add seeds, dried fruits and cinnamon for flavour. I sweeten with maple syrup in the mixture.
I also use gluten-free baking powder instead of yeast, as yeast does not agree with me. When incorporating these ingredients there is no need for kneading. I use the one-bowl method, adding all my ingredients into a bowl, mixing with a spoon and placing in my pre-lined loaf tin, therefore no actual kneading is required.
An extra tip: gluten-free bread is naturally denser than other breads and I find it always tastes better toasted.
OUR EXPERT:
Lisa Roukin – CHEF, TEACHER AND WRITER
Lisa is a chef, teacher and writer, her main focus is developing gluten- and wheat-free recipes. She runs her own business teaching private cookery lessons and demonstrations, based around her healthy way of eating. She has cooked live on BBC Radio, and was a finalist on Gordon Ramsey’s The F Word. She is also a blogger for the Huffington Post and provides gluten-free recipes to Ocado. www.myrelationshipwithfood.com.
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