One of things that most people with coeliac disease or gluten-sensitivity miss is bread. Maybe when I retire I’ll be able to spend time trying to find a recipe that works. I don’t know about you, but I’ve eaten an awful lot of commercially available gluten-free bread that just tastes horrible. A lot of them contain eggs, so I can’t eat them anyway. One brand I do like is Schar, and another egg-free brand I don’t mind is Zehnder. I’ve also tried most of the mixes that don’t need eggs and I can’t say I really like any of them, with one exception. Last year a friend told me about the F G Roberts Cottage Bread Mix and yum, finally there is a gluten-free bread that tastes ‘normal’. It is dairy-free and egg-free but it does contain soy flour. I’m sorry for the non-Australian readers who have no access to it, but here’s some more infomation for fellow Aussies as to where to purchase it. I decided to have a go at making some cinnamon scrolls with this mix and have to say that they are way too yummy for my waistline!
The bread mix uses yeast. One thing to be careful of is the temperature of the water. Yeast only needs a lukewarm temperature and will die at high temperatures. A lot of people make the mistake of having the water too hot for the yeast. Another tip is with the proving of the bread. I have a double oven. The bottom oven is fan-forced and the top oven is a conventional oven. To prove the bread I put a bowl of boiling water on the bottom of the conventional oven and put the tray on the shelf and close the door. Here’s the recipe:
380 ml warm water
330 g F G Roberts Cottage bread mix
5 g dry yeast (I use Lowan)
6 ml vegetable oil
6 ml white vinegar
handful of sultanas or mixed fruit (optional)
60 g butter (for dairy-free use Nuttelex or another dairy-free margarine)
60 g brown sugar
2 teaspoons ground cinnamon
Walnuts or other nuts (optional)
Icing: 140 g GF icing mixture, 20 ml hot water, 1 teaspoon instant coffee
1. Place the water into a mixing bowl and sprinkle the yeast across the top. Add the vinegar and oil and mix with a fork until the yeast is dissolved.
2. Add the bread mix and the sultanas and mix together with a spoon.
3. Lightly flour a large board with rice flour or other gluten-free flour and lightly knead the bread until it comes together smoothly. Roll out until it is a large rectange.
4. Mix the soft butter, cinnamon and brown sugar together and spread across the bread dough. Sprinkle with walnuts if using.
5. Roll up the rectangle and cut the log into 3 cm pieces.
6. Place the pieces evenly into a round or square cake tin. I used a 23 cm square tin lined with baking paper.
7. Allow to rise in a warm place for about 45 minutes (see directions above).
8. Bake at 200 C fan-forced (210 C/410 F conventional) oven for approximately 25-30 minutes.
9. Allow to cool before icing. For leftovers, freeze without icing and reheat using a microwave.
10. Ice with coffee icing. For the icing, combine the hot water and the coffee. Pour only enough of the coffee mixture into the icing sugar to make a smooth icing (you may not need it all).