Hello, quick little edit. I promise a post about baking the day after lockdown 2 was announced was not intentional, but here we are.ย Sorry aboutย the timing. At the end ofย September, I tried Jamie Oliverโs GF breadย recipe as anย installment of my series attempting to find one that actually rates well.ย That was slightly less than successful, but I thought the recipe had potential.ย Welcome to round 2.ย ย
Changes to the recipeย
In case you didnโt see the first attempt, the original recipe contains eggs. Last time I used a powdered egg replacer. It didnโt really work. The bread was heavy and had a less than desirable texture. I also had a few concerns about my yeast.ย ย
Attempt 1:
This time I tried an apple cider vinegar and bicarbonate of soda egg replacer.ย Bicarbonate egg replacers are usually great for baking as they help to make the cakeย mix fluffier than something like a flax egg replacer would.ย ย
My dough looked great, felt good. I had higher hopes (& fresh yeast).ย ย
GF Bread Recipe & Changes ย
As always, I’m not sharing the creatorโs full recipe in this post, just the ingredients list. You can find theย full bread recipe here.ย ย ย
- 325 ml semi-skimmed milkย ย
- 2 large free-range eggsย ย
- 1 teaspoon white wine vinegarย ย
- 450 g gluten-free brown breadย flour,ย plus extra for dustingย ย
- ยฝ teaspoon sea saltย ย
- 2 tablespoons golden caster sugarย ย
- 1ยฝ x 7g sachet dried yeastย ย
- 3 tablespoons olive oilย ย
Swaps I made:ย ย ย
- Milk for non-dairy alternative (I used hazelnut)ย ย
- Egg forย bicarbonateย of soda and apple cider vinegar mix โ the powdered type you mix with water, not a chia/ flax egg.ย ย ย
Just like last time, I only made half of the recipe.ย ย
Did it work?ย ย
Unfortunately, despite the fresh yeast, my dough didnโt rise much, so we werenโt off to the best start.ย But it still looked like it might have potential, so I went ahead.ย ย
Firstly, it looked so different to the last loaf. The only difference between these two recipesย is the egg replacer used and they look like completely different loaves.ย ย
Secondly, loaf two encountered many of the same issues as loaf one. The crust on this loaf tasted incredible. Honestly, so good. But thatโs about where the positivity ends.ย ย
The inside was still very heavy and stodgy, slightly better than the first attempt, but stillย not good.ย There was a slight yeasty taste to it, which was a little bit odd because the crust tasted quite sweet.ย Texture wise, this isnโt an experience I wish to repeat.ย Maybe the issue wasnโt the yeast after all last time… ย
Overallย
Last time I gave the recipe a 2/10 for texture and a 4/10 overall because I thought it had potential. This round is definitely worthy of more than a 2 for texture, but I’m only bumping that to a 4. If weโre considering 5 to be average, it needs a point taking off. However, the crust was amazing. As in so good that I peeled it off the loaf and started eating chunks of crust (yes, really). The crust alone would be a solid 9/10. ย
But if the bread in the middle isnโt thatย great,ย I canโt give it a boost just for the nice crust, so I’m giving Jamie Oliverโs gluten free bread recipe a final score of 5/10.ย
I hope theย improvements were obvious this time! Were you shocked by the overall rating at all?ย ย
Until next time,ย
Sophieย
From the two pictures I can definitely see a big difference! I love that you peeled off the crust to just eat that – I would definitely do the same haha. It’s a shame the texture of the inside of the bread wasn’t so good for both of them. x
Such an honest review, bread has got to be good all over for it to have a good rating! x
Lucy | http://www.lucymary.co.uk
I find yeast so hard to work with that I stay away from breads. I really should explore it more – so many great recipes with it
That bread look so delicious. You are so talented.
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Oh I’m so sorry this recipe doesn’t work out well for you. I hope you can find one that you enjoy soon.
I love that you keep working on improving your recipes. I feel like you’re piloting all of these awesome vegan-friendly recipes! Although the rise might be a bit of an issue, the baked goods still look good!! Hopefully you can get towards a 10/10 with some more tweaks ๐
Nancy โจ mdrnminimalists.com
Gluten free breads are tricky and different people prefer different textures (or tolerate them better) so Iโm not that surprised. I think sourdough gluten free bread is the best.
I love that you went ahead and tried the recipe again with adjustments! I love fine-tuning recipes, so I am sorry to hear this did not work out as well.
However, I made some terrible sage buns recently with the doughy inside problem and succumbed to eating the crisp, sweet crust . . . ๐
Hi there,
This looks really delicious. I will try this soon!
Also, I would like to let you know that I nominated you for the Sunshine Blogger Award. To see the nomination, just visit the post in my blog. Here is the link: https://ricatography101.wordpress.com/2020/11/01/sunshine-blogger-award/
I am looking forward to read your response ๐
thanks!
Ray
This bread looks so yummy! Have a great day!
Rampdiary
Beautyandfashionfreaks
It looks so different to the first loaf, it’s amazing what a little changes makes. It’s a shame it wasn’t a 10/10 but the crust sounds delicious
Anika | chaptersofmay.com
I love that you are working to improve the recipe so that I don’t have to. I have failed miserably with bread making… especially gluten-free. Thank you for this.
The second loaf looks like it was made from an entirely different recipe! I have to say that crust looks absolutely banging so I completely understand why that alone scored a 9. It’s a shame that the second attempt didn’t work out as well as you were hoping X
https://www.femaleoriginal.com
Hi Sophie. First off, well done you for giving it another try! It does look better but, with a 5/10 overall, its probably best that you move on now and find an alternative. There must be decent GF breads out there … mustn’t there? I think that bread can be quite tricky for something that appears so simple ๐
YUM! Bread looks so good.
Baking bread can really be an emotional journey. It is seriously crazy how just a minor change can radically change the outcome!
I’m always looking to try new types of breads, this one looks delicious!
It looks better this time around! Sorry that it still wasn’t more than 5, but at least there was some improvement, so great job still!
It’s good you tried it again and you did like some of it even if it didn’t all turn out as good as you hoped! It’s impressive you really liked the crust though! ๐
Hope that your week is off to a good start ๐