An interesting story out of Australia; Terry Hunter of Lansell Cottage has just won $25,000 (AUD) from the Bendingo Inventor Awards for his gluten-free bread dough. It’s something he says he’s been working on for the past 10 years and has baked over 800 test loaves.
Mr Hunter said he had spent more than 10 years, and baked 800 test loaves, to come up with a winning recipe based on 14 criteria including volume, texture, taste, its ability to slice and toast.
This is one gluten-free bread I’d like to try despite that amongst its 12 ingredients, it includes rice flour, dextrose, and corn starch. While I prefer ingredients that don’t look like they belong in a dessert, I’d love to give this a try and see if the taste lives up to the hype. Regardless of the ingredients (and I know I’m probably being a bit hypocritical as almost all store-bought breads contain a long list of unsavory ingredients), a congratulations are in order to Mr. Hunter and his gluten-free bread dough. I’ve tried a lot of gluten-free bread in both North America and Europe, but I haven’t had the pleasure of seeing what’s being produced down under. Give me some time and I promise I will.
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Terry Hunter
“Terry Hunter is a gluten-free baker on the rise, thanks to persistence and a little help from the Bendigo Inventor Awards.
Mr Hunter of Lansell Cottage Industries in Bendigo was named 2010 inventor of the year at last year’s awards for his revolutionary gluten-free dough. For people with coeliac disease – a gluten intolerance – gluten-free bread that tastes and performs like bread is the holy grail.
“Traditionally gluten-free bread is made with batter like a cake so that it rises and has that foamy texture inside but often it tastes like cake or tastes very strange, or feels rubbery,” he said.
Mr Hunter said he had spent more than 10 years, and baked 800 test loaves, to come up with a winning recipe based on 14 criteria including volume, texture, taste, its ability to slice and toast.
Mr Hunter said he was inspired to invent the bread mix after a friend was diagnosed with coeliac disease.
He said his gluten-free mix contained 12 ingredients sourced from around the world that produced a dough that performed like a traditional wheat-based dough and tasted as good as the real thing…”
