Twisted Gluten and Dairy-free Chocolate Bread
Try this Twisted Gluten and Dairy-free Chocolate Bread recipe, or contribute your own.
Try this Twisted Gluten and Dairy-free Chocolate Bread recipe, or contribute your own.
- 1/4 tsp cream of tartar
- 420 g doves farm gluten-free bread flour (i used brown b but white would have been better for the colour contrast!)
- 1 tsp instant yeast
- 50 g granulated sugar
- grind of salt
- 5 1/2 fl oz warm dairy-free milk (i used unsweetened alm
- 3 medium eggs at room temperature 2 beaten for the bread, one for an egg-wash
- 56 g melted extra-virgin coconut oil
- 3 tbsp warmed anthony worral thompson's gluten-free choco
- couple of tablespoonfuls of tapioca flour for roll
- Carbohydrate 4.51190821045819 g
- Cholesterol 26 mg
- Fat 10.2204744180133 g
- Fiber 1.62320799528387 g
- Protein 3.99471091519761 g
- Saturated Fat 5.79947984319954 g
- Serving Size 1 1 recipe (534g)
- Sodium 43.9652523697097 mg
- Sugar 2.88870021517432 g
- Trans Fat 1.26823800891588 g
- Calories 120 calories
Step-by-step
- Combine the dry ingredients in a large bowl and mix well. If you have a stand mixer, do this in the mixer bowl.
- Add the wet ingredients, minus the chocolate spread and extra egg that you will need at the end to brush the bread with before baking.
- If using a stand mixer, use the dough hook attachment and set on a low speed until combined when you need to increase the speed to medium and leave to knead for 5 minutes. If you don't have a stand mixer, use a handheld mixer with the dough attachments (or whisk attachments if you don't have them!) and knead for 5 minutes.
- Transfer the dough to a large lightly oiled bowl and cover with oiled clingfilm. Place in a warm place until the dough has doubled in size (or grown a bit at least!).
- Remove the dough from its warm place and put it in the fridge. Leave it to cool for about 30 minutes.
- Meanwhile, cut a piece of baking paper approx. 15 inches by 20 inches and flour it well.
- Once the 30 minutes is up, place the dough onto the floured baking paper and gently knead it until it comes together into a smooth dough...you shouldn't need to do too much and don't overdo the kneading!
- Add a little more tapioca flour to the dough, a rolling pin and the baking paper, then gently roll the dough out to a rectangle approx. ½ inch thick, 12 inches wide, 15 inches high. Frequently move the dough as you go so that it doesn't get stuck, finishing up in the middle of the baking paper.
- Spread the warmed chocolate spread onto the surface of the dough, leaving an edge of approx. ½ inch all the way around.
- Using the baking paper to help, gently roll up the dough on the longest side, much like making a swiss roll, as tightly as you can. End with the seam at the bottom.
- With a sharp knife, or pizza cutter, and starting 1 inch from the top, cut a slit in the middle of the dough through the centre of the cylinder. You will end up with two sections of dough that you then need to 'wrap' around one another, starting at the intact end, with the cut sides facing upwards.
- Pinch the open ends together and tuck them slightly under the bread. Transfer on the baking paper to a baking tray and gently push the ends of the bread towards one another to make a more compact loaf.
- Place oiled clingfilm over the dough and put it in a warm place for approx. 20 minutes or until the dough starts to expand.
- Whilst rising, pre-heat your oven to 190 degrees.
- Once ready, remove the clingfilm from the dough and brush the loaf with beaten egg. Place in the pre-heated oven for 5 minutes, then reduce the temperature to 180 degrees and leave to cook for a further 15-20 minutes until brown on top.
A Baker's Journey: My Gluten and Dairy-Free Chocolate Bread Adventure
Baking has always been my sanctuary, a place where I can escape the daily grind and create something delicious and comforting. For years, I’ve experimented with various recipes, tweaking and perfecting each one to suit my taste and dietary needs. This gluten and dairy-free chocolate bread recipe is the culmination of countless hours spent in the kitchen, a testament to my passion for baking and a reflection of my ongoing journey to find the perfect balance between taste and health. It’s more than just a recipe; it's a story of adaptation, experimentation, and the joy of creating something truly special.
The initial inspiration for this recipe stemmed from a desire to create a truly decadent chocolate bread that was also suitable for those with dietary restrictions. Many gluten-free bread recipes can be dry or lack the rich, moist texture of traditional bread. I was determined to overcome this challenge and create a loaf that would not only be free from gluten and dairy but also deliver an intensely satisfying chocolate experience. The journey involved countless trial runs, each iteration refining the balance of ingredients and techniques until I achieved the perfect result. This bread isn’t just a substitute; it's a celebration of flavor, texture, and the sheer possibility of creating something exceptional, even with limitations.
The process, as detailed in the recipe, may seem intricate at first glance. However, each step is integral to the final outcome. From the careful measurement of ingredients to the precise kneading and shaping, every action contributes to the rich, moist, and subtly sweet character of the finished product. The result is a loaf that is both visually stunning and incredibly delicious, a delightful twist on a classic.
More than just a recipe, this bread represents a journey of culinary exploration, a constant quest for the perfect balance between health and indulgence. It’s a testament to my belief that delicious and healthy baking are not mutually exclusive concepts. I invite you to try this recipe, not just as a set of instructions, but as an invitation to embark on your own baking adventure.
Ingredients
The careful selection of ingredients is paramount to the success of this recipe. The use of Doves Farm gluten-free flour provides a solid base, while the addition of tapioca flour contributes to the bread's texture. The combination of dairy-free milk and coconut oil creates a wonderfully moist crumb, while the chocolate spread delivers intense chocolate flavor without compromising the integrity of the loaf. The key is in the balance – a balance of flavors, textures, and ingredients that creates a harmonious and ultimately irresistible result. Experimenting with different types of chocolate spread can lead to exciting variations on this classic.
Tips and Tricks
One of the biggest challenges in gluten-free baking is achieving a light and airy texture. This recipe utilizes a combination of techniques to overcome this challenge. The addition of yeast helps to create a light and fluffy loaf, while the careful kneading and shaping techniques ensure that the bread rises evenly and achieves its characteristic twisted shape. Paying attention to the rising times is crucial; allowing the dough to rise properly before baking is key to achieving a soft, moist crumb. Don’t rush the process – patience is key to achieving the perfect loaf.
Variations
The beauty of baking is its adaptability. This recipe is a fantastic starting point for creating your own unique variations. Experiment with different types of chocolate spread, such as hazelnut or caramel, to add a unique twist to the flavor profile. You can also add nuts, dried fruits, or even chocolate chips to the dough for added texture and flavor complexity. Feel free to personalize the recipe to suit your own preferences and dietary needs. The possibilities are truly endless!
Conclusion
This Twisted Gluten and Dairy-free Chocolate Bread is more than just a recipe; it's a journey of culinary exploration, a testament to the power of adaptability and creativity in the kitchen. It’s a reminder that delicious and healthy baking are not mutually exclusive concepts. So, embrace the challenge, embrace the process, and enjoy the incredible satisfaction of creating something truly special. I hope this recipe inspires you to embark on your own baking adventure, to explore new flavors and techniques, and to discover the joy of creating something beautiful and delicious from scratch.
