Now bread is always on my mind – I love baking yeast goods above all else.

Yesterday I did some gluten free bread baking. We needed rolls for lunch and these are quick and easy to prepare.

I have had just so many requests from people wanting my gluten free recipe book “”From My Kitchen to Yours – delicious gluten free recipes the whole family will love”.

Unfortunately it is out of print and I have now exhausted all the supplies I had here.

So – what to do when there is obviously a need for gluten free recipes? Therefore I’ve decided to post recipes quite often. These will be taken from my book or updated a little in the sense of, for example, this recipe for bread which simply uses water instead of milk.

Bread is such a staple and a good one quite difficult to find and buy I’m told.

The recipe is simplicity itself. Yesterday I doubled the recipe as I wanted not only a loaf but rolls as well. These are ideal as hamburger buns – I used pie tins to bake them. They are, incidentally, still really fresh today.

I’ve also included variations and how to prepare them – fruit bread and buns, savoury bread and savoury rolls and pizza. I will post the recipe for focaccia in my next gluten free post.

So all that being said, here is the recipe.

GLUTEN FREE BREAD– makes 1 small loaf

2 eggs

¾ teaspoon salt

1½ teaspoons sugar

2 cups GF plain flour ( I tend use Well & Good or Orgran but any should work)

2 teaspoons dried yeast

1¼ cups warm water

3 teaspoons olive oil

Whisk the eggs briefly with the salt and sugar. Mix in the GF plain flour, yeast, water and oil. Cover and leave to rise until bubbly (about 1 hour).

Grease a small loaf tin 10cm x 22cm and line base with baking paper, grease over baking paper.

When dough has risen pour the batter into the prepared tin. Cover and allow to rise until almost doubled.

Bake at 200°C for 10 minutes, then reduce heat to 170°C and cook for 20 minutes more. Remove from oven, allow to cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.

BREAD ROLLS

After the first rising, grease 5 or 6 pie tins. Spoon the mixture into these, filling teach to about two thirds full and allow to rise for 15 minutes. Bake at 200 degrees C for approximately 15 minutes until golden brown.

FRUIT BREAD

After the first rising stir in 1 grated apple (no need to peel), 2 teaspoons cinnamon, 1 teaspoon mixed spice, the grated rind of one lemon and ½ cup mixed dried fruit (or sultanas). Pour into the prepared tin and bake for 10 minutes more than the regular bread.

FRUIT BUNS

After the first rising, spoon the fruit bread mixture into very large, greased muffin tins., filling each muffin hole to about two thirds full. Allow to rise for 15 minutes, then bake for 20 minutes at 200 degrees C (fan forced).

SAVOURY BREAD

After the first rising, stir in approximately ½ cup chopped GF bacon or ham, 1 tablespoon grated cheese and some chopped herbs (about 1 tablespoon). You can also add some olives or semi-dried tomatoes.

SAVOURY BREAD ROLLS

After the first rising and mixing in the savoury ingredients, grease 6 very large muffin pans. Spoon the mixture into these till each is about two thirds full, and allow to rise for 15 minutes. Bake at 200 degrees C for approximately 15 minutes until golden brown.

PIZZA

Oil a large family sized pizza tray (35cm diameter). Spoon the bread batter onto this (after first rising), and it will level itself out almost to the edges. If it doesn’t give it a little help with the back of a wet spoon.

Spread with passata type sauce and add toppings of choice (not too many or it will weigh the crust down. Sprinkle with grated cheese and bake at 200 degrees C (fan forced) for 20 minutes.