New Mum’s Food Adventures

I need to learn how to make gluten free bread as we have reached a point where it’s not only more affordable to make it from scratch but will taste better. It’s normal for it to be very dry store bought but it’s not so nice as a sandwich unless it’s freshly made. My baby is now able to eat easy to chew soft sandwiches. He is 14 months and is technically a toddler. His molars are coming in and he is able to chew well. I gave him a soft cheese sandwich square for dinner last night and he didn’t like the bread. But he did love my fresh homemade bread this morning. For my baby it’s not always the taste he dislikes but the texture. He liked the fluffy bread I made. I put cheese and ham with a bit of butter on it. It was only one square as it was very dense and he ate it all. I was surprised because I was sure he was going to hate it.

I kept it simple and used a kitchen scale. My ingredients were:

• 100 grams Buckwheat
• 100 grams I’m Free From Self Raising Flour gluten free. It’s a Coles brand.
• 100 grams Orgran Plain flour
• 6 grams of psyllium powder in 200 grams of water
• 1 teaspoon of Yeast
• 2 teaspoons sugar. Skip if you can’t add sugar. Yeast will just take longer to ferment
• Salt is optional about 1gram
• 1 egg
• 1 tablespoon of olive oil
• 1/2 cup water.

First thing to do is put the psyllium husk in 200 grams water so it can turn into a gel and set aside. Add yeast and sugar to the seperate half cup of water and set aside. combine dry ingredients and stir around in a good sized bowl. Create well in middle of flour mix and add one egg and tablespoon of olive oil. Start mixing and when dough starts forming add psyllium gel. Combine and mix further until mixture starts to form a more solid dough and add remaining liquid. The dough should be sticky like a very dense batter. Place into an oiled non stick bread pan and proof until dough doubles in size. This depends on your temperature and season. Mine took almost two hours to proof this morning. I baked mine in an air fryer on 160 Celsius for 30mins and then 170 c for 10 for a more golden crust to form. If I were to bake this in an oven I would probably do it at 150 c to 160 c.

After it was cooked we didn’t wait for it to cool. We had some sandwiches. It cooled down fine. It didn’t collapse. The bread was very moist and spongey. It bounced back to its shape well. Most importantly the two people who need to be gluten free, hubby and bubby, both enjoyed it a lot. I’m just tagging along. If I figure out anything else worth sharing I’ll post it here.