Discover how Bernie Asquith makes gluten-free bread easy and delicious with simple recipes and tips for everyone to enjoy.
Simple Recipes and Tips for Perfect Gluten-Free Baking
Baking gluten-free bread has become more accessible than ever with the use of the ‘Oh My Goodness’ mix. This innovative product allows you to create a delicious loaf without the need for kneading, making it an ideal option for those who are busy or new to gluten-free baking. The simplicity of the process encourages more people to try their hand at creating homemade gluten-free bread, which can often seem daunting.
The ‘Oh My Goodness’ mix offers not only convenience but also the opportunity to explore a variety of gluten-free baking techniques. By following easy-to-understand instructions, bakers can achieve a flavorful and satisfying result that rivals traditional bread. This approach demystifies gluten-free baking, making it a fun and rewarding experience for anyone looking to incorporate healthier options into their diet.
Unlocking the Secrets to Irresistibly Tasty Gluten-Free Baking!
Good morning everyone I thought I’d try something different today and um I’m going to take you along my little journey of making my gluten-free bread I get a mixture from Hastings um oh my goodness and um it’s a premix and you might be able to see there and so it’s pretty cool and um I’ll tell you all the really good stuff.
That’s in there soon and but first of all I wanted to take you out to my garden cuz I’m going to get a few little herbs and so here’s my little patch where I get the th so I get some of those bits we need it always need a bit of time very essential when you’re cooking very essential to have to be patient as well so there we.
Go the other key ingredient is Rosemary so I’ve got a very good um healthy Rosemary here so I’m just going to GA those as well awesome oh and before I had carefully measured out my R ingredients um like it’s it’s 800 I’m making two loafs of bread so.
It’s normally 440 so it’s 8 80s so I’ve let me show you I have put them into my there’s my mixture in there and so I’m going to get all those in there I’ve always wanted to say that so thanks to the magic of Television here’s something I prepared earlier it’s my um yeast mixture that has been.
Fermenting away for um the last we while and it sound smells perfect to be putting it in so I’m just going to um mix it all together hopefully it’s not too loud for you but let’s try it out right so just got my mixture in the bowl I’m just adding the the yeast mixture and just pour nice.
And slowly it’s all been um perfectly Meed out very important I’m probably going to just speed it up a little bit oh there we go maybe it’s not a good idea I’m going to keep it slow oh certainly not that.
One that nice and this is always when I also when I like to add a little bit of color so I’ve I’ve got black sesame seeds and I also them on at the end too all that how aming it is so yes I think I’m just going to give it a smell.
In a minute cuz you can kind of tell if it’s activating and so I just lifted off the kitchen aid and the consistency of the dough looks good it’s just coming off there nicely so pretty happy with that and also a t tow sign is you can see bubbles in there which means well it’s Activation so well done.
So just going to I’m now going to put them in some tins right and now the next thing is I’m going to get the mix which I’ve oh I better tell you what I’ve done here got some some very heavily um greased tins I use coconut oil and I’ve just put BL around cuz you don’t want this thing making beautiful bread and then you end up not being able.
To get them out the tins that would be bad so now I’m going to just pull them in there you kind of know um what the it’s never exact but you kind of got a feeling about what’s even oops and then the last little bit I’m going to get my spatula.
And don’t want to waste any of the good bits as well wish one’s got more I know they’re about that pretty even it’s very quiet cuz I’m concentrating can you hear that so the next thing I do do is put my nuts and seeds which I have chopped up earlier and also the Rosemary.
Z think all together sprinkle that on I’ve put in here some walnuts which I never used to like as a kid now I love them cuz they’re so good for you and cashew nuts and also my Rosemary and my time all chopped up gosh if you could smell this you’ll.
Be like whoa that Bernie girl she’s got it going on so also I add some pumpkin seeds so this is going to be super yum and this is just what I do like I’m sure you can do whatever you want if you would to make some but.
Um more is more I was always told and last of all finishing off with a little bit of of the um like sesame seeds sprinkle them across cuz gosh when it comes out of the tend it looks pretty professional not going to lie and the last thing I add is a little bit of.
Salt CLE cuz I need it and and also so do the bread so this is a bit of a um bad time to discover that I’ve used the last of the greas prooof paper parchment paper and um so well isn’t it good to recycle so I found one um from a we while ago and I was discovering the breed and the reason I do that is.
Because the reason I do that because um to let it rise and so what I do is I put it in the oven just on very low it’s on it about 125 and I just did it for about I don’t know maybe an hour or I check on it every now again just to see how it’s going and then then we start cooking it so under the we blanket of the Recycled whist to paper and but it’s just we’ll.
Come back to it in little bit and I’ll show you that as well and while that’s doing its thing I’m going to go and do a bit of Tidy uping cuz you I’m not going to show you but there’s a little bit of a mess going on but I’ll sort it out full disclosure it might have been me that forgot about the parchment paper uhoh M so that’s that’s going on the.
List does anyone know how to spell parchment part mint paper Tim’s got me talking English we call it grease proof don’t we oh it’s been about an hour or so or 40 OD minutes and what I think I want to show you is look at this I’m just going to.
And just going to away baby and look see the rising pretty good look at that baby you think about it so they really to turn on for wack now I think so congratulations me and we will I will gonna be showing you.
The next steps as we go on so next step is I’ve taken the bread out of the oven for now as you can see they’ risen well look at that fell risen very well I’m just going to see if that one’s going to catch up it doesn’t matter if not might be that I it’s got a.
Bit Fuller than the other one and um I’ve just cranked it up to 200 and then you cook it for about 50 minutes to an hour depending on how we go so I’m going to do that in a little bit I’m going to have some lunch and all that sort of stuff okay the oven is up to temperature and so I’m about to put them in.
Now so here oh here we go making sure it don’t it’s not a good thing if I do that I think that’s so good okay right now 40 no 50 minutes to an hour and then we’re going to have some beautiful bread okay um the alarm’s gone off time to get the bread out and let’s go see.
What we got Co she looking pretty good there you go pretty good I’m just going to there’s one there’s two the reason I’ve got them on these sides is just to help them cool.
Down does it work maybe just see how it goes anyway um yeah so the bread is okay taken my my bread has cooled down and I normally um use a knife just to go around the outside make sure nothing’s caught Zoom that around all the way around and then oops.
We see if I can oh yeah it’s coming out now W here it is turn around oh spongy there’s one and the other one I think oh that one’s do.
Ta turn that one up and there is my beautiful baked bread bread round so you can see to beautifully hot bread those and there you have it there’s my bread well it turned out it’s going to be Christmas bread because in a couple more.
Days it’s going to be Christmas Day and um I just really want to say thank you very much for watching and Merry Christmas
