Crusty Hi-Fibre Artisan Bread – FREE FROM gluten, dairy, egg, sugar, nuts and xanthan gum

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Okay, this is a tweaked version of Quirky Cooking’s gluten free artisan bread from her book.  I only prove for about 30 minutes, as we’re not keen on the strong yeast taste I’ve found from proving for longer and/or refrigerating.  If you also want a yeast-free version, see tips at bottom of this post.  Any more ‘free froms’?  I think I’ve just about covered the main ones!

Here goes:

Boil the kettle (not for a cuppa at this stage – time for that when the dough is proving!)

Mill for 30 seconds / speed 9:

  • 30g chia seeds

Tip the chia seeds in a medium sized heat-proof glass bowl, pop on top of the TM bowl with lid in place and measure into the glass bowl:

  • 90g boiling water

Give it a stir to mix in all of the chia flour and leave to ‘gel’ for 5 minutes on the bench-top.

Meanwhile, add to the TM bowl and mill 1 minute / speed 9:

  • 150g brown rice

Set aside

Add to the TM bowl and mill 1 minute / speed 9:

  • 110g sorghum / jowar / juwar seeds (or use the ready-made flour, both available from Indian stores) – see benefits of jowar here

Add to the bowl and sift for 6 seconds / speed 6:

  • 150g freshly ground brown rice flour, from earlier
  • 190g tapioca flour/starch (you can mill your own from the pearls, but they’re never as fine)
  • 2 tbs (about 25g) psyllium powder*
  • 1.5-2 tsp salt (according to taste)

Add to the TM bowl and mix 15 seconds / speed 6, assisting along with the spatula:

  • 120g chia gel
  • 30g olive oil
  • 340g warm water (if you have a couple of bowls, you could weigh and heat separately for 2-3 minutes / 37 deg)
  • 1 tbs dried yeast

The dough should be reasonably stiff to work with by hand, without the addition of extra flour to knead it.

  • Turn the bowl upside down and release the base and blade onto a piece of greaseproof.
  • Scrape the residual dough from the blade and from the inside of the bowl.
  • Now coat the palms of your hands with some olive oil and lightly knead the dough, smoothing and shaping into a ball as you go.
  • Transfer the ball of dough with the greaseproof into a square, (about 20x20cm, BUT 15cm x 15cm x 8cm is even better) and cover with glad-wrap, then pop into the dehydrator for 30 minutes or so at 40 degs.  Equally, you can do this in your oven.
  • Pre-heat oven to 220degs, fan-forced (if using your oven to prove, just switch it directly up from 40 degs to 220 degs, ensuring you remove the glad-wrap first!!).
  • Place some boiling water in a separate baking tray/pyrex onto the bottom shelf.  This creates steam and helps form a good crust.
  • Once the dough has risen, bake in the oven for 60 minutes.  I suggest also covering with foil for the last 20-30 minutes to prevent any burning of the crust (this seems to happen on one side of my oven???).  Next time, I’m going to try covering in a foil ‘tent’ and baking like this for all but the last 10 minutes.
  • Check that it’s cooked by tapping the bottom – it should be browned and sound hollow.  If you think it needs a bit longer, turn it over and allow to cook for another 5 minutes or so.
  • Cool on a wire rack, covered with a clean tea towel to trap the steam and to help soften the crust a little.
  • Once fully cooled, it should slice very nicely!

ImageTips:

  • You can buy psyllium husks (and jowar/juwar seeds) from an Indian store.  I grind a job-lot (ie 100-200g at a time) for 1 minute / speed 9 and pop into a storage jar to use as required.  I’ve been doing this, courtesy of Clever Cook’s great tip in her Paleo e-book!.  I go through quite alot of psyllium, as I try and use less xanthan gum now.  Price-wise, there’s probably not a great deal in it, as I find I have to use more psyllium powder to xanthan gum ratio, but psyllium is a good binder and a more natural product that contains soluble fibre.  Xanthan is purely a binder/emulsifier/thickener, produced as a result of a chemical/fermentation process in a lab environment … If you have time, here’s a great video to watch about psyllium.
  • If you need a yeast free version, substitute the yeast for 1.5 tsp each of bicarb of soda and citric acid.  No need to prove – just bake straight-away.  I have previously made a tweaked yeast-free version, but with baking powder.  However, I think the afore-mentioned combo works better.

7 thoughts on “Crusty Hi-Fibre Artisan Bread – FREE FROM gluten, dairy, egg, sugar, nuts and xanthan gum

  1. Have made this three times for non GF guests and they have all raved about it. It is the ONLY bread recipe I have one across that meets all the allergy requirements of my sons preschool. Thank you for all your hard work putting this recipe together. It is much appreciated. 🙂

  2. Pingback: My first gluten free biscuits! | Thermodynamics

  3. Pingback: Gluten free bread | Thermodynamics

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