Gluten Free Walnut Bread
I decided to try my hand at a bit of bread making as I have never made home made bread before. This gluten free walnut bread was surprisingly easy to make.
I like to eat gluten free as I suffer with a few issues if I eat heavy stodgy foods. Gluten free products do not give me the same horrible feeling I get if I eat foods with gluten in. So in my eyes its gluten free all the way! I’m forever buying gluten free bread from my local supermarket which when I go to have a slice generally has huge hole in the bread and I end up chucking half the loaf away due to the fact the bread looks like a crater has flown through the middle of the bread which then makes it unusable! I’m sure my fellow gluten people can relate to this.
This was very tasty warmed up with some butter and jam, or what ever topping takes your fancy. If you are interested in baking this bread gluten free or not, below is the ingredients and method:
- 325ml semi skimmed milk
- 2 large eggs
- 1 tablespoon white wine vinegar
- 450g gluten free bread flour – plus extra for dusting
- 1/2 teaspoon sea salt
- 2 tablespoons of caster sugar
- 1/2 7g sachet of dried yeast
- 3 table spoons olive oil
- crushed and cut up walnuts – optional
- Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
- Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
- Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size
- Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam
I found this recipe so easy to use and it made such lovely bouncy bread.