Wholemeal Gluten Free Bread – Version 1 (Original)
- 250 g Gluten Free Alchemist Rice Free Blend B
- 100 g sorghum flour
- 50 g white teff flour
- 50 g buckwheat flour
- 160 g tapioca flour (starch)
- 60 g potato starch flour
- 80 g corn flour (cornstarch)
Weight all ingredients into an air-tight container. Seal lid and shake well to mix. Store in air-tight container.
(If want a slightly more earthy and dark loaf use 160 g Rice free Blend B flour and 90 g additional teff flour – white or brown instead of 250 g above)
- 130 g gluten free oat flour – grind gluten free oats in a blender
- 18 g milled flax seed
- 35 g ground psyllium husk-- grind finely in a blender (not psyllium powder)
- 1 tsp fine sea salt
- ½ tsp bicarbonate of soda
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast
- 3 large eggs (very large_ 3 tbsp sunflower or olive oil 1 tbsp runny honey 1 ½ tsp lemon juice 390 g/ml hand-warm water A little extra oil/butter and brown rice flour to coat the inside of the bread tins
Mix together the dry ingredients in an airtight container and shake to mix
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper, cut to size and then gently coat the sides of the tin with a light dusting of brown rise flour. Tip out any excess.
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine
While the liquid is still warm, add the dry ingredients and beat with a silicon/wooden spoon/spatula until well blended.
Place the bowl t one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough “batter” that resembles thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water) smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (If proofing at room temperature the dough will require up to an hour to rise). Should rise 3-4 cm above the tin with a gently rounded top.
Pre-heat the oven to 350. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
As will all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Remove from the oven and take out of the tins, leave to cool on a wire rack.
Wrap in clingfilm or put is a sealable bag to store and keep fresh. Store at room temperature is possible
Makes l loaf in a large pan – it overflowed the Pyrex glass bread pan.
- https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/