Okay, well this ‘cob’ loaf / artisan bread, is inspired by Quirky Cooking’s amazing gluten free artisan bread recipe. This is my tweaked yeast free version!
I’ve substituted one of the main components – sorghum – and used buckwheat mainly, with a couple of wee additions. This makes two good sized loaves.
Pre-heat oven to 220degs or 210 ff.
For this step, you’ll need to grind up the grains in 3-4 batches, with NO MORE than 250g grain at a time, setting aside each milled batch of flour in a separate bowl …
Grind on Speed 9 / 1 minute per batch:
- 300g brown rice (I used 270g, which is all I had + 30g white basmati)
- 190g buckwheat grain* (or use flour in next step).
- 20g chia seeds*
- 10g dried chick peas*
- 380g tapioca pearls (or use the starch/flour if easier, in next step)
* if you can easily obtain jowar/juwar atta/sorghum, use this instead of the buckwheat, chia and chick peas, if you wish. Jowar is hard for me to source locally – I have to go to a large Indian supermarket, an hour’s drive away, to stock up, so I don’t always have some in the pantry. When I’m ‘out of stock’, I have to make do with grains that are more easily and locally obtainable.
Add to the TM bowl and mix in on speed 5 until well combined:
- 900g flour mix
- 2 Tbs GF baking powder
- 1 x 15ml Tbs sea/Himalayan salt
- 2 x 15ml Tbs xanthan gum
- 2 tsp psyllium or ground linseed or this
Pop the flour mixture into a separate large mixing bowl.
Weigh into TM bowl and heat 2 minutes / speed 2 / 37 degs:
Add the remaining wet ingredients into the bowl and mix on speed 4 until combined:
- 4 large eggs
- 65g rapeseed or olive oil
- 1 tsp apple cider vinegar
Pour the liquid into the bowl containing the flour mixture and mix together with a wooden spoon until all the dry ingredients are incorporated. The dough will be of a wet, sticky, scone-type texture.
Tip dough onto an oiled baking tray. Divide into two, then form into a couple of balls. With wet hands, smooth out, then slash the top with two parallel cuts across the top. This aids the cooking process.
Before you pop the ‘buns’ in the oven, pour a cup of hot water into a baking pan and whack onto the middle shelf. (Gives the bread a nice crust). Then slide in the baking tray containing your bread onto the top shelf.
Bake for about 40 minutes, until lightly browned and underneath is hollow sounding when knocked with your knuckles.
I like to slice off the crusty end bit to test straightaway! If slightly doughy looking, pop into the cooling oven for another 5 or so. Then remove and cover with a clean tea towel to trap in the steam and soften the lovely crust.
Once cooled, slice/eat/freeze!
If you prefer not to bake both loaves at the same time and have a spare for the freezer, you could grind up your grains, add BP, salt and xanthan etc, halve the mixture (it’s about 935-940g, so half = 460-470g), keep aside in a lidded container until you’re ready to make another loaf. Obviously, for one loaf, you’d only need 335g water, 2 eggs, 30-35g oil and 1/2 tsp apple cider vinegar.