Large loaves

Large loaves

By
Leiths School of Food and Wine
Contains
21 recipes
Published by
Quadrille Publishing
ISBN
978 184949 548 6
Photographer
Peter Cassidy

The sense of pride engendered by bringing a loaf to the table is one of the great pleasures of life. Here you will find classic tin loaves, rustic round loaves, plaits and oil-rich tray loaves, made using different flours and a variety of added flavourings.

All of the breads in this chapter are destined to be shared – thinly sliced, ripped apart, slathered with butter or dipped into pungent olive oil. No matter how we eat them, we love our daily bread, and so much the better if the evocative smell of baking still lingers in the air.

Gluten-free breads

Gluten is found in varying quantities in many different flours, including spelt, oats, barley and rye, although all of these are relatively low in gluten and can be eaten by those who have only a mild gluten intolerance.

There are now many varieties of mixed gluten-free flours on the market. We use Doves Farm at the time of writing, which is a mixture of rice, potato, tapioca, maize and buckwheat flours.

Without gluten, textures tend to be rather crumbly when baked, so xanthan gum (made from corn sugar) or gelatine is often added to lend adhesive and elastic properties in place of gluten.

If you would like to try adapting other recipes in this book to being gluten-free, use a good-quality gluten-free flour and add 1 tsp xanthan gum for each 250g gluten-free flour you use. The gluten-free flour will also need more water than wheat flour.

Featured Recipes in this Chapter

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