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.
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
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
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.