This recipe only makes one loaf because it is best to bake these little gluten-free loaves fresh every day
Ingredients and Method
This recipe only makes one loaf because it is best to bake these little gluten-free loaves fresh every day – they don’t keep well.
Use an electric scale to measure the flours; precise measurements work best. You can easily increase this combination of flours by a factor of five and keep the flour mix in an airtight container to effortlessly mix your daily bread. Find all these flours and xanthum gum at DisChem or a health store. The ground almonds in this recipe provide moisture and taste but if you are allergic to nuts replace the ground almonds with 55 g rice flour and 10 ml olive oil.
110 g potato flour
110 g corn flour
55 g tapioca flour
55 g rice flour
10 ml salt
10 ml sugar
10 ml xanthum gum powder
2 x 10 g packet active dried yeast
50 g ground almonds
30 ml olive oil
500 ml tepid warm water
Millet flakes and buckwheat flakes, poppy seeds or sesame seeds to decorate (optional)
1. Preheat the oven to 200°C. Lightly grease and flour a 900 g loaf tin, tipping out any excess flour.
2. Sift the flours, salt, sugar and xanthum gum powder into a mixing bowl. Stir in the yeast and ground almonds.
3. Mix the oil and water together. Pour the water mixture onto the dry ingredients and beat with a wooden spoon until smooth, firm enough to hold its shape but soft enough to fall slowly from a spoon. You do not have to add all the water – the mixture should resemble a thick cake batter.
4. Spoon into the prepared tin. Smooth the surface with the back of a wet tablespoon. Sprinkle over the millet flakes, buckwheat flakes, poppy seeds or sesame seeds, if using any.
5. Bake for 45 minutes to 1 hour until the bread is crisp and golden. Turn the bread upside down in the tin and bake for 10 minutes. It is cooked when it sounds hollow when tapped. Cool completely on a wire rack before slicing.
