Gluten-free rice and millet bread

I unfortunately didn’t remember to take a picture of the first batch, but I made an excellent gluten-free bread yesterday which is probably the closest I have got to a standard wheat bread. It rose well and had lots of little air holes, and it tasted good too!

  • 50 g rice bran
  • 50 g tapioca starch
  • 50 g sorghum flour
  • 150 g millet flour
  • 100 g brown rice flour
  • salt
  • 1 1/4 tsp xanthan gum

Mix these dry ingredients very well.

In a separate, big bowl, mix the following well and set aside for a few minutes while the yeast proofs and the other binders get gooey:

  • 500 ml lukewarm water
  • 2 tbsp psyllium husk
  • 2 tbsp flax meal
  • 1 tbsp chia seeds
  • 1 tsp honey
  • 1-2 tbsp olive oil
  • 1 heaped tbsp dry active yeast

Add half the flour mix to your wet ingredients and stir very well. Then, incorporate the remaining flour and process for a couple of minutes.

Add dough to an oiled loaf pan. Leave to rise for 35-45 minutes. Bake at about 200-225 C (unsure about my oven temp) for about 45 minutes, until golden, and until it sounds hollow when you knock on it.

Leave to cool completely before slicing.

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