I have a fabulous mother-in-law who is a coeliac and regularly makes our bread for us - shop bought bread is just far too expensive. Every now and then I do make my own loaf - usually variations on the Coeliac Society's white and brown rice bread with additional flours depending on what I have in the cupboard. The loaf I made today turned out really well, so I thought I should share the recipe with you. The trick is to mix all of the dry ingredients, then add the wet ingredients and mix in your mixer using the dough hook. I always line my loaf tin with baking paper to prevent sticking before turning the mixture into it. I proved the bread in the oven for 40 minutes with the oven at 35 degrees, then baked it for 40 minutes with the oven at 200. It looks pretty good and everyone said it tasted great. Here's the mix I used, I hope it works for you.
1 cup of white rice flour
1 cup of brown rice flour
1/3 cup each of corn flour, soy flour, polenta and chick pea flour - but you can also use potato, tapioca and arrowroot - sometimes we find the soy flavour a bit too much depending on the batch of flour so you might like to exchange that or the chick pea flour if you're not fond of the taste
3 tsp xanthan gum
3 tbsp sugar (I find the bread sweet - but I've tried reducing the amount of sugar and it falls apart)
1 1/2 tsp salt
2/3 cup milk powder
2 1/4 tsp yeast
2 tbsp LSA mix (linseed,sunflower, almonds) - for fibre
2 tbsp sesame seeds
3 large eggs
1 tsp cider vinegar
1/4 cup canola oil
1 1/2 cups water
1 cup of white rice flour
1 cup of brown rice flour
1/3 cup each of corn flour, soy flour, polenta and chick pea flour - but you can also use potato, tapioca and arrowroot - sometimes we find the soy flavour a bit too much depending on the batch of flour so you might like to exchange that or the chick pea flour if you're not fond of the taste
3 tsp xanthan gum
3 tbsp sugar (I find the bread sweet - but I've tried reducing the amount of sugar and it falls apart)
1 1/2 tsp salt
2/3 cup milk powder
2 1/4 tsp yeast
2 tbsp LSA mix (linseed,sunflower, almonds) - for fibre
2 tbsp sesame seeds
3 large eggs
1 tsp cider vinegar
1/4 cup canola oil
1 1/2 cups water
Looks great. I'll try your recipe. I'm also a mum of 4 and one on the way,feeding a gluten and mostly dairy free family. If you want a great chickpea flour without the strong taste, try the Magic Bean Flour from the Biomed Cafe. They are a good source of some bulk flours. A great baking alternative to soy is sorghum flour. I just bought 20kg organic australian sorghum flour from Honest to Goodness (online store). I use it heaps in baking and love it. I also sourced organic bulk quinoa flakes from them and a few other things. And another online store I use heaps is iherb.com. it is an American store, but they stock many of the same products we get here at a fraction of the price. Works out much cheaper, even with postage, and delivery is usually around 4days. Use code FE498 for $10 off first order. Great you're blogging, I'll keep an eye on you. I'm also in Brisbane area, so would love any extra tips.
ReplyDeleteA great new flour is Teff flour. Check out the CSIRO website for more info. It's low GI and I've been using it in place of one of the 1/3 cup flours. The kids love it and the bread seems a bit more springy. It's the flour the Ethiopian marathon runners use to make their bread, so there's lots of research being done on it's benefits at the moment.
ReplyDelete