Bake Like An Italian Publication Day!!

Hi All,

So if you have been following me on twitter you will know that today is the publication of my 5th cookery book ‘Bake Like An Italian – More Recipes for the Good Life’. I want to use this blog today to highlight a chapter that I think will be of huge interest to many people out there.

Bake Like An Itaian Front Cover

Music to the ears??… Gluten Free Italian! Who doesn’t love Italian food and don’t for a minute think it is all wheat heavy pizzas and pasta, there is much more to it than that. In my current book I have included a whole chapter on Gluten Free baking and here I share; Gluten Free Sundried Tomato Loaf

IMG_5593

SUN-DRIED TOMATO GLUTEN-FREE LOAF

PAGNOTA SENZA GLUTINE AI POMODO R IN I SECCHI/ MAKES 1 X 900G LOAF

The holy grail of recipes is one that is versatile, and t is ticks that box nicely. I transform this

into a sweet loaf, depending on my mood, by reducing the salt to a pinch and leaving out the sundried

tomatoes, rosemary and celery salt. Add chopped apricots that have been soaked in water

or a drop of brandy, dried cranberries, white chocolate drops and 1 teaspoon of sugar, and you

instantly have a wonderful breakfast loaf.

TO ACTIVATE THE YEAST:

1 tbsp caster sugar

11/2 tsp fast action dried yeast

250ml warm water

FOR THE DOUGH :

220g good-quality gluten-free flour

100g mashed potatoes

60g coconut flour

1 egg, beaten

2 tbsp rapeseed oil

2 tbsp finely chopped sun-dried

tomatoes

11/2 tsp finely chopped fresh rosemary

1 tsp salt

1/2 tsp celery salt

1 tbsp melted butter

1 Pour the sugar and yeast into a small bowl and stir in the warm water. Let it stand for 10

minutes. When the yeast is frothy, it’s ready to use.

2 Place the gluten-free flour, mashed potatoes, coconut flour, the beaten egg, rapeseed oil,

sun-dried tomatoes, rosemary, salt and celery salt into the bowl of a mixer fitted with a

dough hook. Turn the mixer on to low and add the activated yeast. Mix to form a soft,

pliable dough, adding a little more flour or water if necessary. Increase the speed to

medium and knead for 3 minutes.

3 Line a 900g (2lb) loaf tin with parchment. Using a spatula, transfer the dough into the

prepared tin and carefully level the top. Brush the top with the melted butter. Cover

loosely with plastic wrap and leave to rise in a warm place for 25–30 minutes.

4 Preheat the oven to 200°C/fan 180°C/gas 6.

5 Remove the plastic wrap and bake in the oven for 35–40 minutes. To check that it’s

cooked, tap the base of the loaf – it should sound hollow. Remove from the loaf tin to cool

on a rack.

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