Paprika & Oregano Loaf (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Paprika & Oregano Loaf.

For me the hardest part of being gluten free is finding that perfect loaf of bread.  It can often be quite dry, sometimes it has holes in it and more often that not it is very expensive.  Every so often I like to take the time to make my own bread and the other day I had the time to make this loaf that I flavoured with paprika and oregano.

It goes perfect dipped into a big bowl of soup for a lovely light lunch.  You can make this loaf and cut it into slices and store in the freezer until you ready to enjoy it.

What gluten free bread do you usually buy and do you have any top tips for baking your own gluten free bread?

Bread Ideas

If you like this Gluten and Dairy Free Paprika & Oregano Loaf recipe then you might like to try one of my other ideas:

• Go traditional with my Gluten and Dairy Free Crusty Cob
• 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

Print Recipe

Paprika & Oregano Loaf (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Bread Recipe Keys: Dairy Free Gluten Free Mixing Vegan

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 90 mins Total Time 2 hrs 15 mins

Servings: 1

Best Season: Suitable throughout the year

Description

Want to try making our own free from bread? Try out my recipe for Gluten and Dairy Free Paprika & Oregano Loaf.

Ingredients

Servings

• 350 mg warm water
• ¹⁄₂ tsp caster sugar
• 1 tsp salt
• 7 g dried active yeast
• 425 g gluten free bread flour
• 2 tsp smoked paprika
• 2 tsp oregano

Instructions

1. Place the water, sugar and yeast in a large bowl, leave for about 10 minutes until frothy.  Stir in the salt, flour, paprika and oregano.

2. Knead by hand for about 8 minutes or with an electric dough hook for 5 minutes.  Place in the bowl and cover with cling film.  Leave to rise until doubled in size, about 1-2 hours.

3. Punch the dough down and knead gently for 1 minute.  Shape into an oval loaf, score the top and leave to rise for 30 minutes.

4. Preheat the oven to 220 oC.  Bake the loaf for 30 minutes.  Allow to cool completely before slicing.