Popcorn Bread (gluten free with dairy free alternatives)
Popcorn bread – makes approx a 1kg loaf (quite a few slices missing by the time I took this photo!
Master Thermie wasn’t too keen on the buckwheat and quinoa bread he had one day with his hazelnut spread for breakfast, so I went in search of something slightly less savoury. Spying some popcorn kernels in my pantry, inspired me to go down that trail and – et voila – I came across this recipe: http://blog.julesglutenfree.com/2012/01/popcorn-bread/. I’ve tweaked the measurements and a few ingredients and adapted it for the Thermomix, of course😉.
It made a 1kg non-crumbly loaf; yummily moreish and makes a great Brekkie (toast) bread!
First up, grind for 20-30 seconds / speed 9, then set aside whilst you weigh and grind the other grains:
- 1 tbs linseeds (renders 2 Ttbs flax seed meal)
- In a jug or small bowl, dissolve the 2 tbs flaxseed meal in 6 tbs hot water
Add to bowl and grind for 1-2 minutes / speed 9 and set aside:
- 150g popcorn kernels = 1 cup popcorn flour
Add to bowl and grind for 1-2 minutes / speed 9 and set aside with popcorn flour:
- 125g brown rice (or substitute for buckwheat flour) = 3/4 cup brown rice or buckwheat flour
Add to bowl and grind for 10 seconds / speed 9:
- 50g cashew nuts (or use almonds/sorghum*/buckwheat*) = 1/2 cup cashew flour etc
*You will need to grind for 1-2 minutes if using these seeds
Add to bowl and mix for 10 seconds / speed 5:
- the 275g popcorn and rice flour
- 140g (1 cup) Gluten Free Flour – your own or a bought brand
- 60g milk powder (or non-dairy alternative or leave out*) = 2/3 cup
- 1/2 teaspoon baking soda
- 2 teaspoons GF baking powder
- 1 teaspoon sea salt
- 2 1/4 teaspoons (1 sachet) GF quick rise yeast
Add to the flour mixture and combine for 10 seconds / speed 5 or 6. Scrape down sides and repeat:
- 2 eggs
- 250g yogurt (dairy or non-dairy** – I didn’t have any, so used creme fraiche instead) = 1 cup
- 1 tsp apple cider vinegar
- 3 tbs olive oil
- 1 tbs = 20g agave nectar, honey or date paste (optional)
- Flaxseed meal and water mix
The batter should be reasonably stiff – spoon into a lined/greased loaf pan. Loosely cover the loaf with wrap if you like, set aside to rise in a warm place (eg warming drawer, airing cupboard or an pre-heated oven to 90ºC and turned off). Let the bread rise for at least 30 minutes, or until it has risen to the top of the pan, then bake in a preheated oven to 175ºC or 160ºC ff. Bake for approx 40 minutes, or until a skewer inserted into the centre comes out clean, it sounds hollow when knocked with your knuckles, or an instant read thermometer inserted into the centre of the bread reads 95ºC.
Transfer to a wire rack to cool for 10–15 minutes, then remove from the pan to cool completely before slicing.
Dairy Free Tweaks:
* for a dairy free alternative and depending on availability local to you: coconut milk powder (check that there isn’t some sneaky dairy included in the ingredients – try the Maggi brand?), soy milk powder or simply increase the amount of cashew nuts in step 4, from 50g to 100g.
** If you don’t have DF coconut yogurt, you could try this coconut cream recipe instead: http://tebasileskitchen.blogspot.com/2010/12/coconut-cream.html?m=1. It makes about 210g and is a bit grainy – add some water to make up to 250g. The bread ends up slightly crumbly, in which case I would suggest adding a teaspoon of xanthan gum (if tolerated) to reduce the crumble factor.
Instead of yogurt, you could also try: http://quirkycooking.blogspot.com.au/2010/07/cashew-cream.html?m=1 or almond cream from this recipe: http://www.recipecommunity.com.au/recipes/avocado-fruit-whip-almond-cream-brown-rice/46328. Otherwise, simply make a ‘custard’ using your normal DF milk, adding say 1 tbs tapioca flour or cornstarch, heat at 80deg for a few minutes until thickened. Then cool to use in the bread.