We pretty much only eat 100% rye bread. It´s the only bread we can find that isn´t full of crap (additives) and doesn´t contain wheat or spelt. Luckily it´s fantastic bread made from organic flour by our local bread baker. However, some days I do just want some fresh white bread as a treat.
Gluten-free flour mix can be a challenge when making standard bread recipes. Advice goes from don´t knead too much or skip second knead (I´ve tried this with good results, all though it did taste a little yeasty) to give more time for rising. This last option needs more time and patience but does give the best results. Gluten free flour sucks up water so it´s best to use less.
I use this French roll recipe as a base to adapt from with usually good results.
1 1/2 cups tepid water
1 tablespoon active dry yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups gluten free flour
Mix water, yeast and sugar. Stand for 10 minutes. Add oil, salt and then slowly mix in flour. Knead till get elastic dough. Coat bowl in oil. Leave dough to rise inbowl for 40 – 60 minutes. Lightly deflate dough and knead. Divide into 16 rolls. Placeon greased tray. Cover with damp cloth. Stand in warm place till doubled in size (at least one hour, probably two depending on flour). Bake for 20 minutes at 200 degrees C.
Definite yes. Especially with marmite.