Who loves making bread? Me!! Especially crusty turmeric bread rolls. There is nothing better than the smell of warm, freshly cooked bread filling your house. You can buy all the pot pourri and diffusers that you like but none of them ever come close to the cosy smell of baking.
Now I made this bread recipe using my hands (so much kneading) but there are other way easier options. Panasonic have recently launched their brand new range of bread makers which are absolutely fantastic – there are also programme options on their bread maker for hard-crust bread, soft bread, cake, pizza dough, jam and gluten-free bread and cake which gives you the freedom to get as creative as possible!
Bread is one of those home comforts that put smiles on the faces of everyone – now there are many people who can’t eat bread for various reasons but there are so many variations to bread – including ingredients especially for those that are gluten free, vegan or are following a paleo diet that mean they then can eat bread – which is why I decided to make my bread using tapioca flour.
Tapioca flour is usually used as a cornstarch method (for thickening custard and sauces) but you can use it to make your very own bread. I have never made bread using tapioca flour before and I was slightly cautious about how they would come out but I have to say – crusty on the outside and absolutely divine and doughy in the middle.
Crusty Turmeric Bread Rolls
- 340 g Organic Tapioca Flour
- 56 g Coconut Flour
- 2 tsp Sea Salt
- 2 tbsp Turmeric
- 340 ml warm water
- 8 ml olive oil (extra virgin)
- Preheat oven to gas mark 4.
- Pour in oil and warm water and mix. You can use your hands if you want a work out or if you have a bread maker, this is the time to let the bread maker do its thing.
- The mixture may be too thin but if it is, add one more tablespoon of coconut flour until you get a sticky dough.
- With greased hands, place the dough in an oiled bowl and let it rest until it doubles in size. This should take around 30 minutes.
- Use a spatula or large spoon to scoop out on to a floured surface and knead until smooth. Divide into equal portions and place on a lined baking tray. Leave for a further 20 minutes so that the individual portions double in size.
- Bake in the oven for 20 minutes until golden and eat whilst warm.
- Lightly coat your dough with fine semolina for beautiful crunchy crusts!
- Don’t hurry your raising (aka, do not put underneath a radiator, in an airing cupboard or on top of a hot water bottle). Just use a damp towel and leave it on the side. Slower raising is always better so just let it be.
- This is a big thanks to Paul Hollywood this one – when mixing your ingredients, add the salt and yeast to opposite sides of the bowl as the salt can kill the yeast. I have learnt the hard way.
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