Monthly Archives: October 2018

Best Gluten Free bread you’ll ever have

By   October 13, 2018

…or not but I’d give it a go! I know this is all about beers but what is a good beer without some tapas next to it? And how can you make proper tapas without bread? Whilst you puzzle it out, get baking!

I tried many gluten free bread recipes I found online and not many worked for me. I tried adapting some of them and had better results but none of them were good enough for me. I created even a harder challenge for myself when my new dietary requirements would not allow me using some of the most common gf flours such as rice flour and buckwheat flour.

There aren’t many alternatives to use and I finally settled for Millet flour and Sorghum flour. Many trial and errors later I finally cracked it.

Millet and Sorghum bread
Print Recipe
Easy to bake gluten free bread which can be made into burger buns. You can also make with and without eggs. Flavour is different but they are both equally satisfying. To make it vegan replace the three eggs by 3 tbsp of flaxseed flour and 7.5 tbsp of water.
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
40 minutes 2 hours
Millet and Sorghum bread
Print Recipe
Easy to bake gluten free bread which can be made into burger buns. You can also make with and without eggs. Flavour is different but they are both equally satisfying. To make it vegan replace the three eggs by 3 tbsp of flaxseed flour and 7.5 tbsp of water.
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
  • 170 grams warm water
  • 7 grams instant yeast
  • 85 grams millet flour
  • 85 grams sorghum flour
  • 113 grams arrowroot flour replace by tapioca flour if you can't find it
  • 2 tbsp sugar
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 eggs or 3 tbsp flaxseeds and 7.5 tbsp of water
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
Servings: loaf
Instructions
  1. Measure the warm water into a glass with the sugar and the yeast. Let it stand for 5-10 minutes until it starts to foam.
  2. Shift the flour and through it together with the rest of the ingredients into a mixing bowl.
  3. Using the stand mixer flat paddle mix all the ingredients at medium speed. You may need to stop from time to time and scrape the bowl to make sure everything gets mixed evenly.
  4. The dough will be quite thin and sticky. Carefully tip it into a prepared loaf pan or with wet hands make 4-5 even round and flat "balls" or baguette shape. All of them will work well. Cover with cling film and let it raise until they double in size (up to 2 hours) but leave some room for the dough to raise, if it sticks to the dough it will not raise well.
  5. Bake for 40 minutes at 180 degrees centigrades.
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Category: Uncategorized

Ocho Reales

By   October 10, 2018

I went a few days ago for lunch to one of my favourite restaurants in Leeds, Lupe. It’s a very good Mexican I recommend. It has lots of gluten free dishes and recently they added the Ocho Reales beer which is also gluten free! It is a brown ale like beer with a creamy white foam. I found it to be a bit toasted with caramel hints. I really enjoyed it and will have it again on my next visit.

If you cannot make it to Lupe, try Amazon.