An Illustrated Food Blog

This is the BEST EVER gluten free bread. I spent 18 months experimenting with all types of flours and blends and this tops them all.

It is light and moist and makes great toast. Because it is gluten free it needs to be double toasted in order to get it brown.

The caraway seeds add a fantastic flavour. Experiment with all sorts of herbs and seeds.

Whenever possible use only organic ingredients . Do not use GMO ingredients.

How to best proof yeast: heat 1 1/4 cups filtered water to around 100 degrees ( warm like bath water) add 1 tsp maple syrup (or honey) and 1 tbsp. active yeast. Allow to sit on the counter for around 10 minutes until bubbly. If it does not bubble the yeast is dead and should not be used.

Proofing your mixed dough in the oven: Turn the oven on to 200 F , once it reaches the temperature turn off and place the loaf in the oven for 1 hour and then bake at the recommended 350 F.



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