One of the best allergy/gluten free cookbooks that I have come across is called Allergy-Free Cookbook by Alice Sherwood. This cookbook gives you recipes that can be made with out: dairy eggs, nut and gluten. Simply said, its amazing. I love trying and re-creating these recipes. I truly love her bread recipe – White Farmhouse Bread. The quote on the page for the gluten free version is “Crustier, lighter and tastier than many store-bought equivalents” and hands down I agree. Its nice and fluffy on the inside with a great crust. I use this for sandwiches, toast or just spreading some yummy cheeses on it. This would be great to make breadcrumbs too.
White Farmhouse Loaf – Gluten Free (also dairy and nut free)
1 3/4 cup gluten free all purpose flour (Plus extra for dusting) – I use Bob’s Red Mill’s all purpose flour
1tbsp xantham gum
1 1/4 tsp salt
1 1/4 tbsp raw sugar
1 tbsp instant yeast
4 tbsp flavorless nut-free vegetable oil, plus extra for the loaf pan
1 tsp lemon juice (I use fresh lemon juice)
1 egg, beaten
1 1/3 cups lukewarm water
- Sift the flour, xantham gum, salt and sugar into a bowl. Add the yeast, oil, lemon juice and beaten egg.
- Add the water and mix to form a thick paste. Beat well with an electric mixer for 2 minutes until smooth.
- Transfer the dough to an oiled 2lb loaf pan, dusted with a little gluten free flour. Smooth the surface. Cover loosely with oiled plastic wrap. Leave in a warm place until the mixture reaches the top of the pan, about 30 minutes. Dust with a little gluten free flour.
- Preheat oven to 400 degrees
- Bake in the oven until risen, richly golden in color and the base sounds hollow when turned out and tapped, about 1 hour and 30 minutes.
- Cool on a wired rack
-Don’t be tempted to cut it before it cools because you’ll spoil its lovely soft texture!