Amity ville boronia is hosting a new theme Recipe Monday check out her blog to find a variety of lovely food ideas.
This is one for those of us who want or need to stay away from wheat. It makes a small but delicious loaf, even my wheaty friends like it.
Multigrain Wheat Free Bread
In ¾ cup hot water dissolve 2T sugar and ¾ tsp salt. When liquid is luke warm sprinkle 1 tsp yeast over the top and set aside somewhere warm to activate.
In the meantime measure
1 cup rice flour
¼ cup potato flour
2T soy flour
½ cup + 2T tapioca flour
¼ cup milk powder
1 ½ tsp Xanthan Gum
By now the yeast should have activated forming froth on the surface of the liquid. Add to this
1 egg lightly whisked with 1 ½ T oil and ½ tsp cider vinegar
Make a well in the centre of the mixed flours, add liquids and mix till smooth.
To this mixture add1T LSA mixture
1T linseeds
1T sesame seeds
1T sunflower seeds
1T debittered soy grits.
Leave out any you do not have.
Pour mixture into lined loaf tin. (if you have a really good non stick pan you may not need to use baking paper, I have an old well seasoned tin which while the loaf turns out nicely I use baking paper to speed up the clean up.
Put loaf somewhere warm to allow bread to rise. It takes a while, depending on temperature, about 1 ½ hours
Bake at 190° for about 40 minutes
Turn out onto rack to cool. Like most gluten-free breads, this is best served toasted.
1 comment:
bookmarking this one for my partner who has gone gluten free (much to my mostly fake horror!) Bread & beer are the things he misses the most. So far he has been baking his own bread using the Lauke mix which he deems "bearable".
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