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