Not being much of a baker, I had never made bread in my life. The idea of baking bread always seemed pointless – why would you make bread when you could buy fresh bread from the bakery?
However, as I was recently told to go on a gluten and dairy free diet and wasn’t impressed with the gluten free breads at the local supermarket, I decided to make my own.
Whenever I decide to bake something, I always turn to one of Jamie Oliver’s recipes.
Jamie described the gluten-free bread recipe as “simple and delicious” and “not too tricky”.
I followed Jamie’s recipe exactly and made no changes. However, I changed the low-fat milk to lactose-free skim milk.
The recipe was surprisingly easy and only required an hour to rise and 35 minutes in the oven.
How to make Jamie Oliver’s Gluten Free Bread
Ingredients
325 ml skim milk
Two large free-range eggs
One teaspoon of white vinegar
450g gluten-free brown bread flour, plus extra for dusting
Half a teaspoon of sea salt
Two tablespoons of golden powdered sugar
1.5 x 7 g bag of dry yeast
Three tablespoons of olive oil
Method
1. First, preheat the oven to 200ºC/400ºF/gas 6. Heat the milk in a small saucepan over low heat and let it cool. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until everything is combined.
2. Add the flour, salt, sugar and yeast to another bowl, then use a wooden spoon to mix the dry ingredients into the wet mixture until a sticky dough forms. Add the olive oil last before shaping the dough into a ball by hand. Add a little more flour if it’s too sticky.
3. Pour the dough onto a lightly oiled baking sheet, cover the dough with a damp kitchen towel and let it rise in a warm place for about an hour or until it has doubled in size. I left mine next to my preheated oven with the oven door closed.
4. When the dough has risen, put the pan in a hot oven and bake for about 35 minutes or until the bread is golden brown and fully cooked. Let the bread cool on a wire rack before cutting.
