Artisan Gluten Free Loaf
This beautiful gluten free loaf has been shared with us by Lesley from Me and My Thermie. Lesley is quite the guru when it comes to making delicious food which is intolerance-friendly. This loaf is no exception! It requires a bit of extra love in the preparation, but it's well worth it!
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 2 hours
Makes 1 loaf
Can be frozen
- chia seeds - 30g
- water - 90g, boiling
- brown rice - 150g
- sorghum flour - 110g
- tapioca starch - 190g
- psyllium husks - 2 Tbsp, powder (you can make the powder from grinding psyllium husks 1 minute / Speed 9)
- salt - 1.5-2 tsp, to taste
- olive oil - 30g
- water - 340g, warm
- yeast - 1 Tbsp, dried
- Add chia seeds (30g) to the bowl. Mill Speed 9 / 30 seconds.
- Tip the milled chia seeds into a medium sized heat-proof glass bowl, pop on top of the mixer bowl with lid in place and measure boiling water (90g) into the glass bowl.
- Give it a stir to mix in all of the chia flour and leave to ‘gel’ for 5 minutes on the bench-top.
- Add brown rice (150g) to the bowl. Program 1 minute / Speed 9.
- Add sorghum flour (110g), tapioca starch (190g), psyllium powder (2 Tbsp) and salt (1.5-2 tsp). Sift Speed 6 / 6 seconds.
- Add chia gel, oil (30g), warm water (340g) and yeast (1 Tbsp) to the bowl. Combine Speed 6 / 15 seconds. The dough should be reasonably stiff to work with by hand, without the addition of extra flour to knead it.
- Turn the bowl upside down onto a piece of baking paper. Manually turn the blades using the knob so the dough will drop down onto the paper. Scrape the residual dough from the blade and from the inside of the bowl.
- Coat the palms of your hands with some olive oil and lightly knead the dough, smoothing and shaping into a ball as you go.
- Transfer the ball of dough (and the greaseproof paper) into a square tin (15-20cm side length) and cover with cling wrap.
- Allow to prove in a warm place, like a dehydrator or an oven set to 40C.
- Pre-heat oven to 220C, fan-forced (if using your oven to prove, just switch it directly up from 40C to 220C, ensuring you remove the cling wrap first!!)
- Place some boiling water in a separate baking tray/pyrex onto the bottom shelf. This creates steam and helps form a good crust.
- Once the dough has risen, bake in the oven for 60 minutes. I suggest also covering with foil for the last 20-30 minutes to prevent any burning of the crust.
- Check that it’s cooked by tapping the bottom – it should be browned and sound hollow. If you think it needs a bit longer, turn it over and allow to cook for another 5 minutes or so.
- Cool on a wire rack, covered with a clean tea towel to trap the steam and to help soften the crust a little.
- Slice once cooled.