Yes, this just happened! And it happened completely randomly when I woke up this morning and decided to try the dreaded recipe I’ve put off for ages … bread. I’d just bought a pack of Dove’s farm gluten free bread flour and it was just nagging me to be used. So I decided to give it two chances : the first with the gluten-intended white bread rolls recipe I had from school (which for the record worked wonders with gluten flour), the second, simply with the recipe on the back of the flour pack. Afterall, that one was probably tried and tested and although it did scare me a little because the recipe was TOTALLY different from regular bread, I told myself that it must be for a reason and might well be the secret to gluten substitution. And it is!
So I just divided by 2 the recipe on the Dove’s farm packet and added a few bits and bobs for flavour :
1 egg white
3 tbsp olive oil + more for drizzling
1/2 tsp white wine vinegar
1 tbsp sugar
1/2 tsp salt
1tsp quick yeast
To sprinkle on top :
garlic (fresh or flakes)
Maldon sea salt flakes
Then add the flour and the yeast and mix through. This will form more of a very thick batter than an actual dough, but don’t worry ; that’s exactly what it’s supposed to be.
Pour it in a greased baking tin and cover loosely with cling film. Place in a warm place (I put it on top of the oven) and wait for it to rise (about 1h should do).
Sprinkle over the dried herbs, garlic, salt and olive oil.
Place in the oven on 220°C / 425°C / Gas 7 for about 20-25 minutes. If doing a double recipe, leave for 40-50 minutes.
5 minutes before the end, sprinkle over the chopped fresh herbs.
This bread is perfect to soak up all the lovely sauce from any pasta dish.
Thank you Dove’s Farm <3
PS : This was the result of substituting gluten free flour for regular flour in a regular bread recipe :
Not very sexy.