So I’m in my dieting phase and trying to lose some lockdown weight (added over 10kg). I felt it was time to change the way I eat and cut out some carbs and gluten.

So I used to eat bread everyday and withdraw was terrible, just had to get a low fat, gluten and dairy free option. So I created this recipe for myself, basically created it by chance because I did not have some ingredients so I had to replace some with what I had, it came out wonderful still.

The recipe needs Olive oil or butter, I used Avocado oil, it gave the bread a unique flavor.. I used honey instead of sugar. I used Soy and Coconut milk instead of Dairy. (The initial recipe had Diary). It all came out great.

This recipe also works if you want buns, extra soft for that slider or burger dish.

I got a Gluten free flour mix of Soy Flour, Chickpeas, Rice, Irish Potatoes, Tapioca, Xanthan Gum, and Psyllium Husks. It is way easier getting a mixture than buying each each in powdered form and mixing yourself. You might get the right ratio wrong.

I used a Water roux to make the bread a lot more fluffy, it’s an ancient Chinese technique used to make bread soft and fluffy.

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Ingredients

Water Roux (Tangzhong)

• 3/4 cup of Milk (Coconut Milk if dairy free)
• 1/4 cup of Gluten free Flour

Dough Ingredients

• Water Roux
• 3 Cups of Gluten free flour
• 1/2 cup of quick oats
• 1/4 cup of Honey
• 2 teaspoons of Instant yeast
• 1 teaspoon of Salt
• 1 1/4 cup of Soy milk or Coconut milk
• 1/4 cup of Coconut oil or Avocado oil or Melted Butter
• Optional – Raisins, nuts, sweet coconut shavings etc

Direction

Water Roux

1. Put the milk in a sauce pan over the fire and bring it to a boil.
2. When you see bubbles, pour in the flour a tablespoon at a time and mix with a whisk (preferably) or wooden spoon
3. Whisk till it thickens into a paste, it takes about 3-4 minutes.
4. Set aside and let it cool.

Dough

1. In the bowl, either stand or hand mixer (with a dough hook), add dry ingredients (bread flour mix, oats, yeast and salt and whisk to combine thoroughly then start the mixer.
2. Mix the milk and oil/butter together and slowly pour into the dry ingredients.
3. Increase the speed of the mixer and add in the water roux a tablespoon at a time till it’s properly incorporated into the dough. This should take about 5 minutes. The mixture most be fluffy and smooth without any lumps.
4. Scrape the dough into a slighy greased bowl, cover with a cling film and a damp tower. Keep in a warm place (I usually keep my bread to proof on top the fridge, the heat from the back of it helps speed up the proofing)
5. Allow the dough to rise until doubled in size, usually 1 to 2 hours is fine.
6. In a well greased baking pan, transfer the dough into it. Use a spatula to flatten it and give it a flat shape. (Dip the spatula in oil, it helps flatten the dough).
7. Refrigerate the dough until firm. (The original recipe says 1 hour
8. Preheat your oven to 200 degrees C and bring out of the oven. Let it thaw for about 30 mins before putting it in the oven.
9. Bake the bread for 50 minutes, or when you put a toothpick in, it comes out clean. If not done, check at intervals of 5 minutes till it’s done. (ovens might differ based on heat circulation and intensity)
10. Remove the pan from the oven and place on a wire rack to cool (or any place where the bottom of the pan won’t touch a surface) for 20 minutes
11. Remove the bread from the pan and allow it to cool before slicing.
12. For best taste, serve/eat the bread after 24 hours. Or you can just eat it while it’s hot.

Note: You can cover the top of the bread with baking sheets to prevent the top from browning too much it also prevents it from breaking.