I have been working on bread dough recipes the last couple of weeks. Bread recipes are definitely lacking on my blog and I knew I had to challenge myself and try to come up with some.
Baking gluten free bread here in Calgary is definitely a challenge.
Not only are we near the mountains, we are fairly high up in altitude and we also have no humidity. Those reasons I find make baking gluten free bread more of a challenge for me.
One of the things I have kinda figured out is you definitely need to mix the yeast separately with warm milk and let it rest and grow.
That helps a lot.
I have also found that I need to add more liquid to my doughs. It does look weird to me to have a bread dough look more like cake batter than dough but that is gluten free.
I baked full-on gluten bread almost everyday when my kids were younger and that dough was a delight to work with.
Gluten Free is now my world and I am learning to embrace it rather than fight it!
I have made this recipe a few times now and it can easily be made into a bread loaf.
If you want to make english muffins you will need some metal rings.
I found these ones in a small kitchen store.
Gluten Free Baguette and English Muffin
Ingredients
- 1 1/2 cup gluten free flour blend (I used Compliments gluten free flour blend that is available at Sobeys and Safeway)
- 1/2 cup tapioca starch
- 1 tbsp chia seeds
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp fast acting yeast
- 1 – 1/4 cup warm goat milk
- 1 tbsp white sugar
- 2 tbsp vegetable or canola oil
- 2 large eggs (at room temperature)
Instructions
- In a small bowl mix the yeast, warm goat milk and sugar.
- Stir.
- Let rest and rise for 15 minutes.
- In a stand mixer mix the gluten free flour blend, tapioca starch, chia seeds, salt and baking powder.
- Add the eggs and oil to yeast mixture and give a quick stir.
- Pour the wet ingredients into the dry ingredients and mix on low speed.
- Increase speed to medium and beat for a couple of minutes.
- This gets air into the dough.
- Put batter into a greased large glass bowl.
- Cover with a teatowel and let rest for 15 minutes.
- Line a small cookie sheet with parchment paper.
- Grease the metal muffin circles and place on cookie sheet.
- Add batter to inside of circles filling about halfway.
- Smooth out batter to fill the circle up.
- Cover loosely with saran wrap and then a tea towel.
- To make baguettes line a baguette pan with parchment paper.
- Cover loosely with saran wrap and then a tea towel.
- Place the pans in a warm spot in house and let rise for an hour.
- Preheat oven to 375 degrees.
- Bake english muffins in oven and bake for about 25-30 minutes until lightly brown.
- Bake baguette in oven for 35-40 minutes until lightly brown.
- If making a loaf of bread bake in oven for 50-60 minutes until you tap loaf and it sounds hollow.
- Let cool on counter before slicing.
- Enjoy!
