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My Freedom Buns – Free of almost Everything!!

March 3, 2016

gfvbread2

They’re free of gluten, free of soy, free of nuts, yeast-free, rice-free, dairy-free, egg-free, and vegan, what the heck?!!

I thought I was pretty chuffed when I came up with my fantabulous gluten-free bread back in July 2013. It was a winner compared to other gluten-free bread recipes. I’m over the moon with this latest addition to my gluten-free bread repertoire. This latest recipe is quicker, simpler and betterer …..and more tasty! I think! It certainly got the attention of a few thousand facebook followers last night! I had no idea how sought after yeast free and egg averse some folks can be.

There is however, a small secret ingredient…. Call it an additive. An ingredient that makes an amazing difference to the texture, colour and lightness and flavour of the dough. I made this recipe several times over; tweaking here and there but the addition of this secret ingredient made the most impact. It changed the bread from being like a scone or damper to a bread. It changed the texture of the bubble formation in the crumb. It’s only a little tiny additive…wanna know what it is??

Vitamin C – ascorbic acid – SHHHHhhh.. don’t tell anyone! I came up with this as I was thinking about my bread making technique back in the ’80s when it was commonplace to add “bread improver” to the flour mix.

Looking up the ingredients of commercial bread improver showed that it contained mainly soy flour, tapioca starches, emulsifier, enzymes and ascorbic acid. Vitamin C.

Ascorbic acid – not to be confused with citric acid (as it performs different things) – works as a dough conditioner, keeping it soft and supple. Not having any gluten in the mix is a real disadvantage so the acid helps do the job. Bear in mind that as with other home-made gluten-free breads, this bread is best cooked on the day. But seeing as it is practically a mix and cook dough, with no proving or kneading, it couldn’t be simpler to have fresh bread on the table tout suite!

Both of these doughs have identical ingredients except that the one on the right has Vitamin C added! What an amazing difference!

Both of these doughs have identical ingredients and were cooked in the same oven except that the one on the right has Vitamin C added! What an amazing difference!

Just a few notes:

  • The recipe works best made into large rolls rather than a single loaf. I have tried baking a full loaf but always end up with a thicker, tougher crust than I would like, with a soggier middle. The hotter oven helps with the rise and this is detrimental to a single loaf.
  • Feel free to experiment with a variety of seeds. The more you put in, the heavier the bread will be.
  • Don’t ask me if this can be done without xanthan gum. Guar gum may be a good substitute, but xanthan is the best and can’t be omitted. Just don’t ask!!
  • Soda water is the best option. Still water will work but just like beer works better in beer batter, same same!
  • I haven’t added any salt as I think there is enough in the baking powder and the soda water, you choose.
  • I really tried to keep the mix simple, using a few combinations of flours at most. But a more diverse blend of flours will always produce a better result as they all have their own attributes. Using besan flour helped me avoid the bread becoming too ‘ricey’.
  • Use pure ascorbic acid powder, not capsules that have other fillers them. I buy this one. Don’t be tempted to mix the ascorbic acid powder with the dry ingredients – it doesn’t produce the same result. and don’t be tempted to try citric acid – it doesn’t work as well.
  • Recipe can be doubled to make 8 decent sized rolls

So are you going to give it a go? The bread can be made in the Thermomix or a mixing bowl. I’m looking forward to experimenting more by making fruit buns (OMG…..) or doughnuts…….(hmmmm..)  Here is my 2016 gift to you – enjoy!!

1 teas chia seeds    +   1 teas linseeds

50g water

80g potato starch (not potato flour)

50g tapioca starch

60g besan flour

60g buckwheat flour

2 teas xanthan gum

1½ tabs of baking powder

1 – 2 tabs sunflower seeds

150g soda water

1 rounded teas pure ascorbic acid powder

60g olive oil

Mix the chia and linseeds with the 50g water and set aside.

Mix all of the dry ingredients (except the ascorbic acid) together well.

Add the oil to the chia seed mix and pour into the flours, mix the ascorbic acid into the soda water; it will fizz up – and pour over the flour mix too. Stir the dough to produce a wettish dough.

Now working quickly, portion out the dough onto a baking sheet to make 4 large free-form buns. They will continue to expand and it’s best not to knock the air out of them. Bake for about 20 minutes in a 180ºC fan forced oven until golden brown and sound hollow when you knock their bottoms!

If you prefer the crust to be a bit softer, spray them with a little cold water as soon as you take them out of the oven. Resist the temptation to try one straight away – they are best left to cool for at least 15 minutes before eating, and are best sliced when they are completely cool.

I would love to know what you think. At home we love them!

 

 

 

8 Comments leave one →
  1. pam wallace permalink
    May 11, 2016 7:55 pm

    Can a use sorghun flour in place of bean flour

  2. Belinda permalink
    April 4, 2016 7:01 pm

    Do you use 180 in a fan forced oven?

  3. Amanda permalink
    March 17, 2016 1:48 pm

    Can I use ground linseed instead of whole? Have a kid that hates grains in his bread 😬. Thanks

  4. Vikki permalink
    March 11, 2016 3:12 pm

    I have been making something almost identical except for the ascorbic acid and the buckwheat. Keen to try your variations.

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