Sides, Vegetarian
Garlic Bread Loaf
Recipe by Greens of the Stone Age
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Cooking method:
Ninja Foodi 10-in-1 Multifunction Oven DT200
- Prep Time: 2h 10 mins
- Total time: 2h 35 mins
- Skill Medium
- Serves 6 people
Garlic Bread Loaf
This Gluten-Free Garlic Bread Loaf is super moist and easy to make. Packed full of herby, buttery, garlicky goodness for the perfect side or sandwich bread.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
For the dough
- 145g gluten-free self-raising flour
- 180g gluten-free plain flour
- 50g ground almonds
- 25g raw cane sugar or coconut sugar
- 2 tsp instant yeast
- 1 tsp sea salt
- 1/2 tsp xanthan gum (optional)
- 60g butter, softened
- 1 medium egg (optional)
- 30g lukewarm water
- 30g lukewarm milk
- 1 tbsp olive oil
For the slurry
- 45g gluten-free plain flour
- 105g water
- 100g milk
For the dough topping
- 45g salted butter
- 1 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 2 garlic cloves (minced or crushed)
- 1/2 tsp sea salt
- 1 tbsp gluten-free plain flour
For the final bread topping
- 30g salted butter, melted
- 1 tbsp extra virgin olive oil
- 4 tbsp chopped flat-leaf parsley
- 1 garlic clove (minced or crushed)
- sea salt
Cooking mode
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Method
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Step 1
Combine all of the ingredients for the dough, minus the olive oil, in a stand mixer. Mix on low until combined.
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Step 2
Place the flour for the slurry into a medium-sized non-stick saucepan and gradually whisk in the milk followed by the water. Ensure that there are no lumps. Place on to a medium heat and whisk continuously until a thick slurry is made. Immediately remove from the heat and add to the stand mixer.
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Step 3
Mix on low for one minute to combine then mix on a medium-high speed for 3 minutes until a smooth, wet dough is made. Transfer to an oiled bowl and cover with greased clingfilm. Leave the dough to rise in a warm place for 60 minutes or until doubled in size.
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Step 4
10 minutes before the dough is ready for its second rise, melt the butter and olive oil together over a low heat or on a low setting in the microwave. Stir in the dried oregano, garlic, and sea salt until combined then set to one side.
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Step 5
Gently deflate the dough by mixing with a silicone spatula. Transfer to a lined loaf tin and gently flatten into shape using well oiled hands. Sieve over the 1 tablespoon of gluten-free plain flour. Dust a sharp knife with more flour and cut deeply into the dough. Create a criss-cross or diamond pattern. Pour over the dough topping then cover the loaf tin with greased cling film. Leave to rise in a warm place for a further 60 minutes.
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Step 6
Once risen place the wire wrack onto level 3 and close the door. Select BAKE, and set the temperature to 160°C and time to 35 minutes then select START/STOP. Once the unit has pre-heated place the loaf tin onto the wire rack on level 3 and bake until golden brown.
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Step 7
Remove and leave to cool in the tin for 10 minutes before carefully turning out. Mix together the finally bread topping and pour over the top of the loaf before serving.
Notes:
In order to make this recipe vegan the egg can be omitted and the butter and milk be replaced with a vegan equivalent.
