Crusty Cob (Gluten & Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Crusty Cob. A versatile loaf that can be used as a side dish for pasta, turn it into garlic bread or make open sandwiches.
A good quality gluten free bread is really hard to find - especially a crusty loaf. I've had most success making my gluten free bread by hand rather than in a bread maker. I think the trick is to find something that works well for you and stick to that.
Bread Ideas
If you like this Gluten and Dairy Free Crusty Cob recipe then you might like to try one of my other ideas:
- Go traditional with my Gluten and Dairy Free Naan Bread
- Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
- Get in a twist with my Gluten and Dairy Free Challah Bread
- Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Coeliacs shouldn't need to miss out on good quality bread. Try out my recipe for Gluten and Dairy Free Crusty Cob.
- 500 grams gluten free bread flour
- 1 tablespoon dried active yeast
- 2 tablespoons caster sugar
- 2 teaspoons salt
- 1 teaspoon white wine vinegar
- 2 egg whites
- 300 milliliters dairy free milk (warmed)
- 1 egg yolk (for glazing)
Add all the ingredients to a large bowl and mix with a dough hook for 5 minutes, alternatively mix until well combined and knead the dough on a floured surface. To prove the dough cover the bowl with lightly oiled cling film and leave to rise in a warm draft free place for an hour.
Preheat the oven to 190 oC. Shape the dough into a cob shape (basically, like a large roll) and make two cuts across the top of the loaf.
Glaze the top with the egg yolk and bake in the centre of the oven for 40 minutes