Paul Hollywood Gluten Free Bread Recipes

GLUTEN FREE BREAD

Steps:

• Measure out the warm water into a jug - it should be at skin temperature - i.e. you can't really feel the heat when you dip your finger in. Stir the sugar into the warm water and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
• Add the gluten free bread flour, xanthan gum and salt to a large mixing bowl and stir to mix together.
• In a separate mug or bowl, add the eggs, oil and vinegar and lightly whisk to combine.
• Once the yeast/water mixture is active (frothy), add it to the flour along with the egg/oil mixture. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough.
• Oil a 2lb loaf tin then pour the dough into it. You may need to use oiled fingers to scrape out the dough as it can be quite sticky, and to gently smooth down the top of the dough in the tin so it's even. Loosely cover the tin with oiled clingfilm and leave in a warm spot to prove. It will take about 25-30 minutes and should rise to the top of the tin.
• Preheat the oven to 200'C (Fan 180'C / Gas 6). Once the dough has risen to the top of the tin, remove the clingfilm and place in the centre of the oven. Bake for 55-60 minutes until it is risen and golden (tip - if the top of loaf starts to catch then place some foil over it). You'll know the bread is done if you tip it out of the tin and tap on each surface - it should sound hard and hollow.
• Leave the loaf to cool in the tin on a cooling rack for at least 30 minutes before cutting into it. Slice up and enjoy while warm and fresh.

PAUL HOLLYWOOD'S GLUTEN-FREE PITTA BREAD

Steps:

• Mix the psyllium powder with 300ml of water. Leave to one side and allow the mixture to thicken.
• Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the egg into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add the remaining 300ml water (you may not need it all, although the dough should be soft and slightly sticky).
• Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours until doubled in size.
• Heat the oven to 220°C/200°C fan/425°F/Gas 7 and place 3 heavy-duty baking trays in the oven to heat up.
• Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick.
• Remove the baking trays from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft.
• Serve immediately.

GLUTEN-FREE BREAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
• Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
• Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.