“Mother love is the fuel that enables a normal human being to do the impossible.”
–Marion C. Garretty
“Nothing is impossible; there are ways that lead to everything, and if we had sufficient will we should always have sufficient means. It is often merely for an excuse that we say things are impossible.”
Francois de La Rochefoucauld
I do honestly believe that when a determined woman wants to achieve she will. However, I also do believe that baking a good gluten-free bread (or I would say a good bread that is gluten-free) is almost impossible. Yet, my mum who is a real traditional kitchen-fairy (I swear she has invisible wings) is able to overcome this obstacle with an effortless ease…Her gluten-free bread is no way underdone, definitely not tasteless and is under no circumstances crumbly. It is my great honour to share her recipe.
Ingredients (makes about 3 long baguettes)
500 g gluten-free flour mixture
25 g gluten-free fresh yeast
20 g psyllium husk (this is my mum’s secret actually)
600 ml water
1 tbsp olive oil
a pinch of salt
Mix all ingredients together (use a stick blender for best result) and set aside for an hour to rise in a covered bowl. When removing from the bowl flour the surface generously and handle quickly to avoid sticking. Bake in baguette tins for the perfect loaf.
Isn’t my mummy clever?