This is a great bread with a unique soft texture. It will make (sort of) baguettes that can be made into garlic bread- they are a little flat, but they do the job! This will make one loaf, or two smallish baguettes. Easy to make dairy free too, just use soy milk.
- Add all dry ingredients together and mix well.
- Combine wet ingredients and add to the dry.
- Beat in an electric mixer (strong) on high for 3 minutes.
- Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes.
- Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes.
- Variations-Add olives, sundried tomatoes, italian herbs and a little parmesan to make a nice foccacia! (instead of making two baguettes shape into a square or round).
I made this for my four year-old Autistic son who is on a gluten free diet. We used it for peanut butter and jelly sandwiches. He is an extremely picky eater and ate this without complaint or resistance! I used a bread maker and it turned out pretty good. It did turn out a tad bit shorter than an average sandwich bread would be. The bread was pretty much tasteless so it I would expect that it would blend in with any flavor. When I first took it out of the bread maker it was very moist and had a great texture. It did get dry after a week being stored in the refrigerator. (Like any gluten-free bread).
This was one of two recipes I tried for gluten free Communion bread. It was very easy to make. However, when I took it out of the oven it shrank into itself-I probably under baked it. Next time I will add some baking time and will also try quick yeast-But I will defintlty try again because it had a great flavour. Cook's error not recipe error. Thanks for posting.
*Reviewed for Aussie/NZ Recipe swap Nov '07* Very easy to make. I used a bread tin to bake a loaf style bread. I agree that this bread would be great made into garlic bread.I think that it would be better suited to being made in a slice tin or shaped into a flat bread with some olive oil, parmesan cheese, rosemary, maybe some olives and sun-dried tomatoes- more of a foccacia style bread. It would make a great foccacia! The bread was easy to make, soft and not crumbley at all. It had more of a soft spongey texture. Thanks for posting a great, versatile recipe Chickee. Photos also being posted :)