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1 packet gluten free multigrain breadmix
400ml tepid water
50 ml sunflower oil
1 sachet dried yeast (7g)
1 tablespoon margarine, to grease
Oh those gluten! If one of the mini-monsters unexpectedly turns out to have an gluten allergy, you are overwhelmed. Bread is the first thing you think about. The other meals are less difficult to adjust. It soon turns out that you can buy all kinds of gluten-free products in the supermarket, that's handy.
But bread, there is a lot of difference in bread! Self-baking is the best option. We will start with the gluten-free multigrain mix from Albert Heijn. Maybe we should buy a bread maker, but let's first try it in the old-fashioned way. For now we'll wait and see.
How to bake a gluten-free Albert heijn Multi Grain Bread
Place the multigrain-mix in the mixer.
Add the yeast to the bowl.
Add the water and the oil to the bowl.
Mix until it's well combined.
Fill the baking tin with dough.
Let the dough prove for 50 mins.
Give a cut of ½cm deep on top.
Preheat the oven to 200°C
Bake the bread for +/- 60 minutes.
Allow the bread to cool on a wire rack.
Slice the bread then freeze it in portions.
Our conclusion
The making of the dough and the baking of the bread was super easy. The bread looks lovely, it smells good and has a nice colour. It has a firm, crisp crust and a fluffy inside, the bread is a bit crumbly. It tastes best right after cooling down.
After freezing and thawing, the bread crust is soft and the bread is very crumbly. Defrosting it in the microwave makes it a bit better. Our mini-monster likes it. It is certainly not bad, but maybe we can do better. This is the first gluten-free bread we baked but it will definitively not be the last.
We will keep you informed!