Like us, many of you are at home at the moment and wanting to cook or bake. We’d like to help by providing a little inspiration over the coming weeks and are digging into the archives of our chefs favourite recipes for you. You may need to grant us a little poetic licence on the photos as our kitchens are all closed and so we’ll be digging back through our picture archives for these.
We’ll try to focus on recipes using ingredients you are likely to have in your cupboards but we were recently asked for a gluten-free bread recipe so we’re kicking things of with this. It comes courtesy of Josh, our sous-chef at The One Bull, and uses a couple of ingredients you may not have in your cupboard but we hope you’ll be able to track these down.
Josh uses a variant of a Dan Lepard recipe (many of Dan’s recipes can be found online via The Guardian)…
750g gluten free plain flour (or a mix of 6 parts cornflour, 1 part potato starch, 1 part maize flour or fine semolina with a teaspoon of xanthan gum)
250g spelt flour (Josh recommends Pakenham Mill spelt flour)
25g psyllium husk (buy online or substitute with a sachet of Fybogel available over the counter from pharmacies)
30g fresh yeast or 15g dried yeast
25g vegetable oil
Water (if you boil potatoes, keep the water and allow it to cool as this makes longer lasting loaves)
Combine the dry ingredients in a large bowl and slowly add the oil and water mixing with one hand until the dough comes together. Josh recalls Dan telling him that it should have the firmness of a relaxed buttock! Mix well for around a minute but there is no need to knead it for longer as there is no gluten to be developed.
Allow the dough to rise for around 20 minutes.
Knock the dough back down and divide into 2 loaves then place in tins about 3 times the volume of the dough.
Allow to rise again for around 45 minutes.
Bake in a very hot oven 245c (220c fan) for 15 minutes. Without opening the door, turn down to 200c (180c fan) and bake for a further 25 minutes.
Remove from the oven and allow to cool on a rack as soon as the loaves are cool enough to handle.
We’d love to see your results so please tweet us your pics @gustopronto using #gustocooks.