‘Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new’
This bread recipe is from ‘the art of gluten-free baking’. It takes less time as you are not using yeast to leaven the bread, just baking powder and soda.
It comes out like a big scone, so it could be nice to use the recipe as such and make smaller buns/scones. It has a great flavour from the oregano, cheese and leeks. The original recipe gave the option of millet or sorghum as the base flour. I used sorghum as it is a milder, sweeter flavor and smoother texture versus millet flour which can have a slightly bitter taste. You can use them in this recipe interchangeably.
I took some to my gluten free friend’s house for Diwali, and his baby loved it, so I guess it is baby friendly.
Add some nice, salted or compound butter and serve warm.
The blog is early this week as I was recipe testing this for class, but it took too long, so we will be making something else.
Ingredients:
For the leeks
- 1 tbsp. EVOO
- 2 medium leeks, cleaned, halved and sliced
- ½ tsp. salt
For the bread
- 210g sorghum flour
- 180g tapioca flour
- 110g oat flour
- 12g baking powder
- 4g baking soda
- 1 tsp. oregano.
- 10g psyllium husk
- 8g salt
- 180g sharp cheddar cheese
- 110g, unsalted butter
- 280g cold water
- 15g milk for brushing
Method
- Preheat the oven to 425F.
- Cook the leeks, heat the oil in a medium pan over a medium high heat, add the oil, leeks and salt. Stir and cook until softened but not browned. Set aside and let cool completely.
- In a large bowl, whisk together the sorghum, tapioca, oat, psyllium, oregano, baking powder, baking soda and salt.
- Grate the cheese and mix it in evenly. Grate the butter and mix in evenly. If the butter is soft, freeze it and it will grate better.
- Add the leaks and water. Mix together with a fork and then switch to your hands to knead the bread (flour the surface you are kneading on beforehand with some sorghum).
- Shape the dough into an 8×1.5 disk and transfer to a piece of parchment.
- Brush the top with milk.
- Score across the top of the dough in a cross figure around ½ inch deep. Bake for 25 minutes or until golden brown.
- Cool for at least 15 minutes before slicing.
