Professional Baker Teaches You How To Make GLUTEN FREE BREAD!

Ili Sulaiman bakes gluten free Potato Bread with Anna! It's all part of our Baking Day with Anna Olson series that celebrates the celebrates the colaborative nature of baking found in Anna's new book "Baking Day with Anna Olson".

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Recipe

Makes one 9 × 5-inch (2 L) loaf
Prep Time: 15 minutes, plus rising
Cook Time: 50 minutes

Ingredients

1 small russet (baking) potato
1½ cups (210 g) millet flour
½ cup (95 g) potato starch
½ cup (65 g) tapioca starch
2 Tbsp (25 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
2 tsp xanthan gum (certified gluten-free, if needed; see note)
1½ tsp fine salt
½ tsp baking powder (certified gluten-free, if needed)
¾ cup (175 mL) warm water (105°F/41°C)
3 large eggs, room temperature
¼ cup (60 mL) extra-virgin olive oil
1 tsp white or cider vinegar

Directions

1. Peel and dice the potato and place in a small saucepan. Cover with water (add a little salt if you wish) and boil, uncovered, over high heat until fork-tender, about 10 minutes from when the water begins to boil. Drain the potato and mash by hand or by pushing the potato through a ricer. Set aside to cool to room temperature.

2. Grease a 9 × 5-inch (2 L) loaf pan and line the bottom and long sides of the pan with parchment paper.

3. Measure the millet flour, potato starch, tapioca starch, sugar, yeast, xanthan gum, salt and baking powder into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the water, eggs, olive oil, vinegar and cooled potato. Using electric beaters or the mixer at low speed, blend to combine. Once the dry ingredients are worked in, increase the speed to medium and blend until smooth, about a minute—the mixture will look like a thick cake batter.

4. Scrape the batter into the prepared pan and let sit, uncovered, on the counter for about 45 minutes, until the batter climbs almost to the top of the pan.

5. Preheat the oven to 350°F (180°C). Bake the loaf for about 40 minutes, until a tester inserted in the centre comes out clean. Cool the loaf for 15 minutes in the pan on a cooling rack, then tip the loaf out to cool completely on the rack. The loaf will keep, well wrapped, for up to 3 days.

Notes
Kneading, rolling and shaping gluten-free dough like a conventional bread dough produces a loaf that is dense, dry and crumbly. That’s why I treat this bread dough like a cake batter instead. Giving the millet flour and starches plenty of moisture to absorb creates a fluffy and tasty result.

Xanthan gum is made by fermenting complex sugars (sucrose, glucose and lactose) and adding alcohol to solidify the resulting substance. Once dried and ground to a powder, small amounts of xanthan gum can thicken even an uncooked liquid (unlike a starch, which most often needs heating).

Recipe from Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.

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#IliSulaiman #BakingDay #GlutenFree

[enginegirls]

To Ili : I'm Indonesian, totally relate the hard feeling to catch up fancy ingredients or kitchen tools from Western chef.. thanks Anna, to bring Ili on video..

[aztecprincessno]

I just made this last night. I subbed millet flour for 1 cup white rice flour ½ cup amaranth flour, and used canola instead of olive oil. Delicious! I would use more amaranth flour next time and bake in bread maker. 🥰

[shiedarosli]

I'm so proud to watch this, ... My fav chef Anna with Chef Illy Sulaiman..

[helenv]

As someone with Celiac Desease, I am very excited to try this recipe . It is difficult to find gluten free bread that tastes good and does not fall apart. Your gluten free pie dough is my go to recipe as it doesn't self-destruct when transfering it to the pan and tastes great. I hope that one day you will consider creating a gluten free cookbook containing all of your current recipes and some new ones too. All of us frustrated gluten free bakers would be gratefull.

[anahidavila]

I was pretty exited when I found your channel! I even memorized the time your tv show aired! I remember finishing eating (as a kid in elementary school) and sitting to watch you! You make it look sooo easy and it always is perfect, you inspired me to make desserts (wich now I really enjoy) Anna, you are the best!!

[Julie-kbmo]

🤷🏼‍♀️
I’m a bit confused.
I’ve heard and read several times that tapioca flour is exactly the same as tapioca starch.

I did a slight variation of this recipe (my first gluten free loaf for my daughter who recently was diagnosed with ulcerative colitis- she experimenting with cutting out certain foods) …

She was really happy ! 😊
Thank you for taking the time to share these tips and tricks that are so helpful.
💚

[cairan]

Ili is so sweet & fun to watch w/ Anna❤️ You both share such a nice energy that compliments each other very well. I’d love to see more recipes and videos of you two together 😁

Note: *Despite being located across the globe, the quality of the video and audio is incredible. I appreciate and notice this hard work, so kudos to the whole team and crew behind the scenes for putting this together✨🤩

[max]

Hello, two great chefs, atta flour is not millet and is never gluten free. Atta flour is made from whole wheat. Millet is not hard to find in Malaysia, most organic shops have them. It is very misleading to say that atta flour is millet and it should be corrected. Thank you Anna for this great recipe and will definitely try this healthier version of bread

[fh-jilp]

I love baking and l always follow your recipes anna thank you

[luisv.]

Oh, Anna! What a wonderful and inspiring show. Thanks for this recipe and for introducing me to the almost as great as you Ili.

[cookdolph]

My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍💙

[hannahsuhaili]

I Loved the collaboration! What a pleasant surprise to see a collaboration from a chef from my country😄 so excited about the recipe too. What a treat!

[sst]

Great to see the collaboration with Malaysian Chef! I’m from KL too. I’m learning baking gluten free cake and bread recently. With Ili in this video, I’ve learnt to get the local ingredients instead of the import ingredients which cost a lot. I think I’ve succeed in my first baking on my own version of Banana black sesame bread last week. My texture and the bread looks just alike Ili version, i think that’s Malaysian favourite style / texture. I will definitely try out this recipe. Thank you so much 🙏🏻🙏🏻🙏🏻 And pls visit Malaysia again - food heaven 😉😉😉😉😉

[ratnacook]

I hate it if I have to buy one ingredients then never use it again. millet flour? never use it before, I am wondering if I can substitute with other flour? thanks for sharing the recipe Anna, you are awesome.I cant wait to try it.

[tanuyogeshgarg]

I tried it. It was superb. Thank you for very soft and delicious bread recipe.

[estherh]

Thank you so much for choosing this wonderful recipe that comes so handy for those of us that for heath reasons a piece of decent gf bread becomes one of the most cherished things.

[advikasucheth]

Anna, you're the best. I love your vids soo much. You inspire me to bake.❤️❤️

[deepthim]

Ata flour is nothing but wheat flour :) thanks for the amazing recipe 😍😍

[SalinasKitchen]

Thank you both, really enjoyed, had a great laugh and will definitely be trying this recipe.

[veew]

You ladies were AWESOME! I love the excitement shared and this great recipe I can't wait to try. Thanks for sharing. CONTINUOUS Blessings. 🕊