Another Try With Laucke Flour

If at first you don’t succeed, try and try again.

Okay, so I wasn’t completely put off by my first try with the Laucke Gluten free bread mix but I have to say I think I love it. It may only be my second try with the mix but it has definitely improved a lot. I used to love making Isabel’s gluten free dough balls and I loved the light effect the cheese gave to the texture so I decided to add some cheese to the bread mix to see what effect that had on the previously chewy texture. I also followed a review’s advice about adding olive oil, this would improve the flavour without overpowering the cheese.

So, here’s what I used:

• 1 x 500grams packet of Laucke Flour gluten free white bread mix (still available at Lakeland)
• 60grams of olive oil
• 120grams of warm water
• 45grams of red Leicester grated
• 45grams of strong cheddar grated

I basically followed the instructions on the packet, adding the flour mix, water and oil then whisking before stirring in the cheese. I put the mix into an oiled tray before covering and leaving to prove for 30minutes. I brushed the bread with more olive oil and sprinkled with rock salt before baking for about 30minutes at 190C.

I love this mix because it is so simple and you don’t need any unusual ingredients in like most other gluten free bread recipes. Adding these extra ingredients gave the bread a lovely light cheesy taste without being too strong. The texture still isn’t the best but it is really good for gluten free bread, particularly a quick bread like this. I definitely recommend this to anyone who is gluten free and looking for a quick homemade snack or an improvement on the usual sandwich loaf.

Hattie x