This is a great gluten-free show stopper, which I developed for Ceoliac UK. I was asked by one of one my young bakers, Charlotte, if we can do a #CookWithLou live on gluten free bread. She got to choose the recipe, and here it is. We will be live on October 24th, at 13:00 UK time, and the session is likely to last for two hours.
While the bread is proving, we will be sharing baking tips and I’ll be happy to answer any questions you might have on gluten free baking.
We have made it in a Bundt tin, to reflect a wreath shape for Christmas and filled the centre with a small Camembert. If you wish, you can make this in a 2lb loaf tin (without the Camembert filling) or make mini loaves in a muffin tin. Just reduce the baking time if you’re making smaller loaves.
Ingredients
- 350mls warm water
- 1 tsp sugar
- 7g sachet of dried yeast
- 1 tsp cider vinegar
- 4 tsp vegetable oil
- 2 medium eggs
- 450g gluten-free bread flour
- 1 tbsp chopped rosemary, plus extra springs for garnish
- 200g Cheddar cheese grated (reserving 50g for the 2nd bake)
- 50g parmesan, grated
- 50g sweet drop red peppers (optional cooked used cooked diced peppers)
- 50g butter
- 1 tsp fresh parsley, chopped
- 2 cloves of garlic, peeled and chopped
- 1 small camembert (optional)
- 6 sliced cooked streaky bacon
Method
- Pre-heat the oven to 200˚C/ 400˚F/gas mark 6.
- Place the warm water, sugar, and yeast into a bowl and leave for 10 minutes so the yeast can start to work.
- Mix the cider vinegar, vegetable oil, and egg, and reserve.
- In another bowl, place the gluten-free bread flour, then add the water, yeast mix, and the egg, and mix for 5 minutes at medium speed.
- Add the cheeses, half of the sweet drop red peppers, and herbs, and mix for a further minute to combine.
- Place into a greased Bundt tin and leave for 40 minutes to prove or until it doubles in size. Then place into the oven and bake for 40-45 minutes, so a knife inserted comes out clean.
- Leave to cool, placing on a sheet of foil, then score the bread diagonally one way and repeat in the opposite direction but do not cut through the bread. Place the small camembert in the middle.
- Combine the butter, garlic, and parsley.
- Brush this mixture over and into the cuts of the bread. Place the cooked bacon between the cuts, followed by the reserved grated cheese, and sweet drop red peppers.
- Bake for 10-15 minutes, until lightly golden and the cheese has melted.
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