I made some Turkish bread!
Back in the days (before I was gluten free), our local pub used to serve the most amazing freshly baked Turkish bread along with a platter of hummus, olives, etc. It became a bit of a Sunday tradition for usβ¦ that abruptly ended when I found out that gluten was slowly killing me. lol So this is what we reproduced at home last Sunday, along with a glass of wine. π
My boyfriend has kept on raving about the bread ever since, asking me to make more, so I guess itβs a win! π
What you’ll need:
A gluten free flour blend made for bread a.k.a. strong flour. These blends have a higher protein content which help breads rise, keep their shape and have a better texture. I used Freee Foods / Doves Farm, but of course feel free to substitute with whatever blend is available to you where you live.
Tapioca starch/cassava flour. This is such a fantastic addition to gluten free baked goods that really improves the texture and adds elasticity. π
- 1 tsp dry active yeast
- 100g whole milk (warm)
- 1 tsp sugar
- 150g gluten free bread flour (I used Freee Foods/Doves Farm)
- 30g tapioca starch
- ½ tsp xanthan gum
- ½ tsp salt
- 1 egg
- 1 Tbsp olive oil (to brush over the bread)
BAKING TIME: 12 to 15 minutes
Directions
PREP THE YEAST:
- Add the milk into a large bowl and heat it up in the microwave (in 10 second increments) until very warm. Dip your finger in to check; it should be somewhere in between lukewarm and boiling. If it’s too hot (boiling) or too cold, it won’t work.
- Stir in the sugar until fully dissolved.
- Then add the yeast, stir and let it rest in a warm spot for 5-10 minutes, until it becomes frothy.
Β
PREP THE DOUGH + FIRST ROUND OF PROVING:
- Once the milk/yeast mixture is ready, add the flours, salt, xanthan gum and egg and mix with a spatula until smooth and lump free.
- Cover with cling film and let it rest in a warm spot for 1 hour, until it has at least doubled in size. Don’t skip this step as it’s important for the yeast to take action.
SHAPE THE BREAD + SECOND ROUND OF PROVING:
- Lay a sheet of baking paper on your work surface and sprinkle a generous amount of flour on top.
- Tip your dough onto it and sprinkle some extra flour on top.
- Then flatten the dough with your hands, sprinkling some extra flour on top as needed.
- During the flattening process, carefully run a spatula under it on and off, pushing some of the loose flour underneath, to make sure your bread isn’t sticking to the baking paper.
- Then have a little pot with one or two tablespoons of olive oil ready on the side and carefully cover your dough with olive oil using your fingers or pastry brush. Correct the shape of your bread and smooth any cracks in the process.
- Then create a border along the edges and draw lines across the bread by tapping with your fingers (don’t go all the way through the bread).
- Cover with a damp cloth or kitchen towels and let it rest for another 45 mins to an hour.
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BAKE YOUR TURKISH BREAD:
- Pre-heat your oven to 230C (445F) and don’t rush it; make sure you give it enough time to properly warm up (at least 20 minutes).
- Bake your bread for 12 to 15 minutes, until slightly golden.
- Let it cool down, slice with a serrated knife and serve! π
Hope you enjoy it!
Kimi x
Just read this and now I know what I’m going to make tomorrow!
I made this today, but added some flaked sea salt, rosemary and garlic to the top before I baked it to make a sort of focaccia! It turned out really good, and I’m looking forward to experimenting some more!
Thank you for another great recipe, I’d never had any success making gluten free dough until I found your blog π
Aww that’s so sweet of you to say, I really appreciate it. I’m so glad to hear you’ve enjoyed the recipes you’ve tried so far! π And adding sea salt, rosemary and garlic on top sounds absolutely delicious too. π
I was curious to what I could substitute xantham gum with? Usually I would substitute with plain gelatin but do you have any recommendations?