Perfect gluten free bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Optional Dairy Free.
200gGluten Free Alchemist Rice Free Flour Blend BImportant - See NOTES for information and individual flour ratios
20gadditional tapioca starch flour
140ggluten free oat flour
18gmilled flax seed
35gground psyllium husk grind finely in a blender (not 'psyllium powder')
8gfine sea salt
24gmilk powder/coconut milk powderomit if using liquid milk in place of water (below)
5gINSTANT Easy Bake fast action yeast(I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
3largeeggsUK large - Important : maximum liquid weight 168g (minimum 163g)
30gsunflower or olive oil= 2 tbsp
24ghoney or maple syrup= 1 tbsp
5glemon juice= 1 tsp
325ghand-warm wateror milk (dairy or DF)
Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
Prepare the bread-maker, making sure the paddle is in place.
Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
Add the yeast to the dry ingredients and give a quick mix through.
Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
Carefully remove the paddle (if stuck inside) once cool.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.This bread has been developed and tested using a Panasonic Bread Machine. If using an alternative machine, see main blog post for comparative cycle times.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. The individual breakdown of flours in the blend for 1 bread-maker loaf is as follows :
40g sorghum flour
20g white teff flour
20g buckwheat flour
64g tapioca starch flour
24g potato starch flour
32g corn starch flour
To Avoid a 'Paddle Hole' If you want to avoid a hole at the base-middle of the baked bread when the bread-maker paddle is removed, keep a close eye on the progress of the bread-maker cycle. As soon as it finishes kneading, quickly and carefully scoop the dough to one side of the bread-maker bowl using a spatula or firm wooden/silicone spoon. Remove the paddle from the machine and push the dough back into the centre of the bowl, or spread evenly.