- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Serving: Serves more than 10
Go-To Gluten Free Loaf
Lesley Collins from Me and My Thermie is always playing around with bread recipes. Any newly diagnosed Coeliac will always identify with this need to find a great bread... but this one is Lesley's favourite so far. It’s free from gluten / nut / dairy and xanthan gum and can be made with either whole eggs or just egg whites.
Recipe Tester Feedback: "This was my first go at making gluten free bread and I was a bit daunted by the number of ingredients, some I hadn’t used before. However, once I had everything I felt more confident. The bread turned out beautifully. The taste was great and I liked it even more toasted." - Marie
No: Gluten / Dairy / Nuts
Contains: Egg
Preparation Time 40 minutes
Cooking Time 45 minutes
Makes 1 loaf
Can be frozen
Ingredients
- brown rice - 80g, or jowar seeds or buckwheat
- millet - 80g, or almonds (*use millet for NF)
- buckwheat kernels - 50g, or linseeds (or quinoa, toasted in a cast iron pan)
- psyllium husks - 15g, or 1 tsp xanthan gum
- potato starch - 60g
- tapioca starch - 30g
- dried oregano - 2 tsp, optional
- nutritional yeast flakes - 1 Tbsp, optional
- salt - 1 tsp
- oil - 20g
- water - 280g
- yeast - 1.5 tsp, dry (OR 1 tsp bicarb soda + 1 tsp citric acid OR 2 tsp bicarb soda)
- egg whites - 2
Method
- Add rice (80g), millet (80g), buckwheat (50g) and psyllium (15g, if using) to the bowl. Mill 1 minute / Speed 9.
- Add potato starch (60g), tapioca (30g), oregano (2 tsp), xanthan gum (1 tsp, if not using psyllium), nutritional yeast (1 Tbsp) and salt (1 tsp) to the bowl. Sift Speed 6 / 6 seconds. Set aside.
- Add oil (20g) and water (280g) to the bowl. Program 3 minutes / 37C / Speed 2. During the last minute, sprinkle the yeast (1.5 tsp) in through the hole in the lid.
- Add the egg whites (2) and flour mix to the bowl. Mix Speed 6 / 5 seconds. Scrape down sides and repeat if necessary.
- Once it’s formed a battery dough, program 1 minute / Closed Lid / Kneading Function.
- Pour the batter into a square or small baking tin lined with baking paper and put in a warm place for 30 minutes (a dehydrator at 40C works really well).
- Preheat the oven to 180C fan forced.
- Once the dough is nicely risen, pop into the oven for 40 minutes.
- Cool on a wire cooling rack and slice when cool. Enjoy a few pieces, then freeze the rest. Toasts up lovely.
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