Fantabulous Gluten Free Bread Revisited
I just wanted to revisit this bread after my last post as I had so many comments regarding the versatility of this recipe. I had a few people asking about substituting the cornflour for something else and I tested using buckwheat which, *NEWSFLASH* I think, makes a better bread!!!
So try this rendition and let me know which recipe you prefer!
230g white rice
190g tapioca flour
2 tabs potato starch
1 tab xantham gum
2 tabs linseeds (I used golden linseeds)
1 rounded teas salt
1 scant tab instant yeast
4 eggs, room temperature
60g olive or macadamia oil
40g honey or maple syrup
450g very warm (almost hot) water
1 tab apple cider vinegar or lemon juice
Mill the rice, buckwheat and linseeds on SP10 for 2 minutes. Check that it is fine.
Add the rest of the dry ingredients and mix on SP 6 for 5 seconds to combine well.
Add the wet ingredients and mix on SP 6 for 10 – 15 seconds, pressing reverse once or twice to fully incorporate.
The mix will be quite wet, scoop into 2 lined loaf tins and rest in a warm place for 1 hour**. Don’t over fill the tins as the wet mix will overflow. I use my dehydrator for proving and it does a fantastic job in cold weather. It will double in size, so wait for that to happen.
Bake for 45 minutes in a 170ºC oven. For a softer loaf, put a bowl of water in the bottom of the oven. Otherwise it will be crusty which is how I like it.
** If you prove this more slowly, you will get a denser bread with smaller air bubbles. I think that my air bubbles are a bit too big in this loaf.