HILARY’S KITCHEN

Three recipes for gluten-free bread, with not a grain of wheat in sight, are put to the test

NUTTY GLUTEN-FREE LOAF

300g (21/ cups) almond flour (ground 2 almonds) 2.5ml ( 1/2 tsp) salt 2.5ml ( 1/2 tsp) bicarbonate of soda 3 extra-large eggs 15ml (1 tbsp) runny honey 2.5ml ( 1/2 tsp) apple-cider vinegar Combine the almond flour, salt and bicarbonate of soda in a large mixing bowl. In a separate bowl, whisk the eggs, then mix in the honey and vinegar. Stir into the flour mixture. Spray and line the base of a medium loaf pan. Spoon the mixture into the pan and bake at 160°C for 45-55 minutes.

VERDICT: A quick loaf to whip up, and the smell of the almond flour baking is appealing. It makes a small loaf with a fair, almost bread-like texture, even better toasted and served with lots of butter.

BUCKWHEAT YEAST LOAF

200g rice flour 200g buckwheat flour 100g soy flour 5ml (1 tsp) salt 10g (1 sachet) instant yeast 5ml (1 tsp) runny honey 5ml (1 tsp) olive oil 500ml (2 cups) lukewarm water 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cream of tartar Spray and line the base of a large loaf pan. Sift the flours into a large bowl, stir through the yeast and make a well in the centre. Add the honey and oil and gradually mix in enough warm water to make a thick, smooth batter. Cover with plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 200°C. Add the bicarbonate of soda and cream of tartar to the dough and mix until it is slightly foamy. Pour into the loaf pan and bake for 30 minutes or until cooked through. VERDICT: It almost has the look of a standard brown loaf, without the same rise or lightness. For a lighter loaf, replace the buckwheat flour with the same amount of potato flour.

SODA BREAD

400g (3 cups) gluten-free cake flour mix (a blend of brown rice flour, soy flour, sago flour, potato flour, tapioca and salt) 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) mixed dried herbs 1 garlic clove, crushed 350ml milk (you can use soy or rice milk) Sieve the flour and combine with the bicarbonate of soda, herbs and garlic. Add the milk and mix well. Turn out and knead gently on a surface lightly dusted with gluten-free flour. Shape into a round loaf and place on a greased baking tray. With a sharp knife, cut a cross into the top of the loaf. Bake at 180°C for 20-30 minutes.

VERDICT: Don’t expect standard soda bread. Lovely aroma of garlic and herbs as it bakes, but it is a bit solid and needs to be eaten on the day of making.