Hopgood’s & Co Gluten Free Bread

Ordering gluten free bread at a restaurant or cafe is a bit of a lottery. The best venues make their own while others serve slices of gluten free bread that we can also buy from the local supermarket. It’s often dry and flavourless and a bit of a disappointment.

But Not at Hopgood’s & Co Restaurant & Bar, they make outstanding gluten free bread that can be served with their chicken liver parfait and other dishes. They gave me their recipe to share with you.

Head Chef Aaron Ballantyne says “We don’t really have a set recipe for it, it’s more of a technique and you can add any flavouring you want… I normally add black garlic.

Ingredients

500g Bakels brand gluten free flour

1 tbsp dry active instant yeast

1 tbsp caster sugar

2 tbsp extra virgin olive oil

water

1 tbsp flaky sea salt

1 tbsp Black garlic purée from Neudorf Black

Method

1. Put all dry ingredients into an electric bowl mixer with a whisk attachment, add olive oil.
2. Slowly add water whisking to combine adding enough water to make a thick pancake like batter.
3. Add black garlic purée and whisk on high for 5 minutes until smooth and fluffy…
4. Pour out into a nonstick baking paper-lined deep oven tray to about 2 inches thick. Sprinkle with herbs / flavouring of your choice. A drizzle of extra olive oil and a sprinkle of flaky sea salt.
5. Prove for about 1 ½ hours or until doubled in size.
6. Bake 220c for 10 minutes, then turn the heat down to 185c. Continue to bake for about 40 minutes until golden brown and it sounds hollow when tapped.