Crispy Gluten free bread
Crispy bread, just in time for winter
Everyone loves a bit of homemade bread, but it's not always easy. This recipe is easy and certainly delicious. I pair my bread with some homemade chicken and vegetable soup or some fresh avocado on toast. It's easy, crispy and bloody delicious, Let's get cooking angels xx.
Ingredients
325 ml water
2 large free-range eggs or egg replacer (I have used both)
1 teaspoon white wine vinegar
2 cups gluten-free brown bread flour (tapioca four works well too) , plus extra for dusting
½ teaspoon sea salt
2 tablespoons caster sugar
1½ x 7g sachet dried yeast
3 tbsp olive oil
Part 1 of the bread making
Preheat the oven to 200ºC
Crack the eggs into a large bowl, add the vinegar, then gradually stir in the water until combined.
Combine the flour, salt, sugar and yeast in another bowl and begin to use either a whisk or spoon to combine.
Add the olive oil and other wet ingredients into the dry and combine with your hands.
Place onto a lightly oiled bread tin, cover with a damp tea towel and leave to rest for 45 to an hour. (looking for it to rise and almost double in size.
Part 2 of the bread making
After doubled or risen (it will depend on if you used eggs or not), place in prepped oven for 35-45 minutes or until crispy and golden on top.
Let cool for 10 minutes and then serve with fresh avocado and eggs on toast or as a side to my delicious chicken and vegetable soup.