You’ll want to try this: make blender bread in no time
If, after two (partial) years of lockdowns, you still haven’t started baking your own sourdough bread, you should know that this is a completely judgment-free zone in that regard. We already think it’s quite impressive that you’ve managed to keep yourself going, and we don’t find it strange at all if your sourdough starter happened to be sacrificed along the way. (I mean, how much bread can you possibly eat?). But perhaps you should give this a try:
Because a lack of patience certainly doesn’t have to mean that you can’t conjure up something bready from your oven. For this bread, which is also gluten-free, you need very little—and absolutely no arm strength for kneading. One thing is essential, though: a blender, which does most of the work.
How to make gluten-free blender bread
This bread is made from rice (and is therefore gluten-free) and also contains water, yeast, oil, sugar and salt. Nothing complicated, then, and there’s a good chance you already have all of this at home. You turn it into a fairly runny dough in the blender, but you do need to be careful not to let it run in the blender for too long. That makes it gummy, but if you do it for too short a time, you’ll be left with gritty bits. So keep a close eye on it. You also don’t want to kill the yeast by allowing the mixture to heat up too much from the spinning blades (which give off motor heat).
Pour and bake
Pour the dough into a greased loaf tin and let it rise for just under half an hour. Spray some water over the top of the dough to prevent it from splitting too much during baking. If you place a small oven dish filled with water on a rack at the bottom of the oven, the bread won’t dry out too much.
Take a look at this video by ChefSteps, then get started and try it yourself!
Also read:
- I baked a sourdough loaf—and now I want to warn you
- Sourdough starter for lazy people
- Does low-carb bread contain fewer calories than regular bread?
Source: Fine Dining Lovers, image ChefSteps
