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
- 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.