Gluten-Free Bread Recipe 2

 

Please note this recipe is not yeast-free.

I generally use four flours: white rice flour, chickpea flour, tapioca flour (arrowroot) and potato flour. The cooked loaf has a lovely golden colour to it.

The "dough" rises in a warm spot for 50 minutes and in that time it easily doubles in size. Unlike other loaves, this loaf doesn't rise any further from the time you have popped it into the oven.

 

Yummy gluten-free bread recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation time: 1 hour 10 minutes (includes rising time of 50 minutes)
Cooking time: 30 minutes
Quantity: Good size loaf

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Ingredients:

2 and 1/2 level teaspoons dry yeast
1/2 cup tepid water
1 tablespoon brown sugar or honey
180 gm white rice flour
150 gm chickpea flour
50 gm tapioca flour
50 gm potato flour
1 teaspoon xanthan gum
1 teaspoon salt
1/4 cup oil
2 eggs, beaten
3/4 cup tepid water, extra

 

Method:

I use a medium sized bread tin that measures 22 cm x 9 cm x 9 cm. Grease the bread tin.

Place yeast, 1/2 cup water and sugar into a small bowl, stir well and leave in a warm place to prove for 15 minutes, stirring every 5 minutes..

Meanwhile place the flours, xanthan gum and salt into a large bowl and mix thoroughly.

When the yeast has proven add it to the flour mixture. Tip in the oil, eggs and extra water and mix until well combined.

Spoon into the bread pan and smooth over the top with wetted finger tips. Cover with an oiled sheet of plastic (supermarket shopping bag will do) and place in a draught-free warm spot for about 50 - 60 minutes until doubled in size. Ideally 30 degrees Celsius is the best rising temperature for bread.

Towards the end of the rising time pre-heat the oven to 180 degrees Celsius. Bake the loaf for 30 minutes. Immediately turn out onto a wire rack to cool.

 

Notes:

One day I didn't have enough potato flour so I added in an extra 50 gm of tapioca flour and it worked well. Start off with the flours in the exact proportions I have here and then start using other flours if you wish to experiment.

Initially I always used my electric mixer to start off the mixing process. The mixture is exceedingly thick so the beaters didn't cope well with the dough fast crawling up the beaters and attempting to get inside the workings of the appliance. These days I don't use the beater - I just mix it by hand with a spatula. It doesn't take long and there is then less washing up to do afterwards.

 

 

 

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