Basic White Gluten Free Bread
2 ¼ of gluten free active yeast
¾ cup lukewarm* water.
Put the yeast into the water and leave to activate while you mix up the rest of the ingredients.
1 cup white rice flour
1 cup tapioca flour
1 cup potato starch
3/4 tsp guar gum**
1 ½ tsp salt
2-4 Tbsp sugar
3 eggs***
½ cup milk
¼ cup oil
You can either sift the flour or not. It does require less mixing if sifted. Pop everything into a large bowl. Start mixing with a firm spoon or spatula. As it starts to get incorporated start adding the yeast mix to it gradually. Eventually you will have a very runny mix if everything is going O.K.
2 Tbps white rice flour
2 Tbsp tapioca flour
2 Tbsp potato starch
extra white rice flour
extra tapioca flour
Now fold in the 2 Tbsp of white rice flour, then the tapioca and potato starch. Folding is important as this is what builds up the air bubbles so that your yeast can have space to grow. The mix will start to get thicker if it is not thick enough keep adding alternative Tbsps of white rice flour and tapioca until you notice what looks like the dough is tearing. This is the air pockets so it is a good sign your dough is ready.**** It is a rather runny mixture
Line the base of your bread tin to keep it from sticking on the bottom. This is important as otherwise you can end up with two halves of a loaf. Tip the dough into the bread tin. I use a 30cm by 15cm tin so if you are using a smaller one I would recommend keeping back some of the dough to make into buns. (Cook buns in muffin tins or patty pans, line with baking paper)
Cover with glad wrap and place somewhere warm. When dough has almost reached the top of the pan take of the glad wrap and pop in a preheated 180 degree oven. Bread should be golden to medium brown and spring back when pressed slightly. Cool in pan for a couple of minutes then grab a knife and loosen the bread from the side. Once it is all loose you can tip onto a cooling rack. Once cool cut and eat. Whatever you are not going to use that day freeze immediately to stop going stale too fast. Toasts excellently.
* About the same temperature as the inside of your wrist.
** Xantham works fine too, but I don’t use it as it can be grown from soy and Amelia is intolerant to it.
*** Free range improve the taste a lot!
**** I’m going to add photos to help you identify it more easily.
