My favourite ‘go to’ gluten free loaf with pseudo grain option
This was a recipe I posted last year and recently up-dated on my phone, but in doing so, seem to have inadvertently deleted!! So, here it is again. Despite my dabbles with other gluten and grain-free bread recipes, it’s the one I revert to as my ‘go to’ gluten free or grain-free loaf (with pseudo grains). I don’t add any sweetener, but do add oregano and yeast flakes for extra flavour. I love it. In fact, the Coeliacs in the household don’t even get a sniff in!!
Add and mill 1 minute / speed 9:
- 80g brown rice or jowar seeds (or 80g buckwheat)
- 80g millet (or 80g almonds)
- 50g buckwheat (or 50g linseeds) {or quinoa – toasted in a cast iron pan first to release the saponins and give an almost popcorny flavour}
- 15g psyllium husks – available from ethnic supermarkets or health food stores (or use xanthan gum in next step)
Add and sift 6 seconds / speed 6:
- 60g potato starch
- 30g tapioca starch/flour
- 2 tsp oregano, dried (opt)
- 1 tsp xanthan gum (if not using psyllium)
- 1 tbs yeast flakes (opt)
- 1 tsp salt
Set aside in a separate bowl for a moment
Add to the bowl and heat 3 minutes / 37 degs / speed 2:
- 20g oil
- 280g water
For the last minute, sprinkle in through the lid hole:
- 1.5 tsp dried yeast (for yeast free, try 1 tsp bicarb of soda and 1 tsp citric acid or simply 2 tsp bicarb)
Add and mix 5 seconds / speed 6, scraping and repeating if necessary:
- 2 egg whites
- Flour mix
Once it’s formed a bit of a battery dough, set to knead for 1 minute.
Pour the batter into a square or small baking tin and put in a warm place for half an hour (dehydrator at 40 degs works really well)
Once nicely risen, pop into the oven for 40 minutes / 180 degs fan forced.
Cool on a baking rack and slice when cool. Enjoy a few pieces, then freeze the rest. Toasts up lovely.
Notes:
I have even made this recipe as a ‘quick sourdough’, omitting the yeast and using kefir water instead of tap water. I left it to rise in a warm cupboard overnight and did a little ‘whoop whoop’ to see that it had risen by morning; not quite double, but still a decent size! It was nice bread, but I found it a tad sweet for my liking, so haven’t rushed out to test again.
I use this Silverwood bread tin, which is a 1/2 pound, 225g size. It’s perfect for this recipe
