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The curious case of the gluten-free bread loaf

I had a reader, Leen from Belgium, email me and post on the BBC website just now about the gluten-free bread recipe I wrote (you can see it here). So, I thought I'd make it again for Leen to show how it works. It is a bit strange, but the most important part of it is in paragraph 3:

 

"Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like."

 

I can't stress enough the importance of reading and following a recipe, even if you're experienced in baking. Slipping that way can catch the best of us. If you look at the step-by-step picture I've posted you can see the transformation that happens to the mixture.

 

Dan

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Taken on July 28, 2011