Gluten and Corn free Bread Loaf with poppy seeds
Makes 1 large 2 lb loaf
Easy
Prep:
Cook:
Proving time 30 mins
Crusty on the outside and soft in the middle. Most ready mixed flours on the market have Rice flour as the main ingredient and this makes a dry, heavy loaf. Also, when the mixture is heavy, the yeast can’t do a good job of making it rise, so the end product becomes very dense and lifeless.Tapioca Flour and Potato Flour are much lighter, so I decided to try a mix using Tapioca Flour as the main ingredient and, Hey Presto! A perfect, soft and light loaf that actually has a real bread smell about it.
Skip to ingredients
- 12 ozTapioca Flour
- 3 oz Rice Flour
- 2 oz Potato Flour
- 90 mls Light Olive Oil
- 2 tspn Glycerine
- 2 tbsp Psyllium Husks
- 3 tsp Powdered egg white
- 1 tbsp Quick Yeast
- 2 tsp Sugar
- 1 tsp Soya Flour
- 1/2 tsp salt
- 1 tspn Xanthan gum
- 400ml Water (approx)
- Poppy Seeds (optional)
Method
step 1
Put all the ingredients into a food mixer - But not all of the water at once. Turn the mixer on slowly to start with, then speed it up once all the ingredients are combined. Gradually add the rest of the water until the consistency of cake batter.step 2
Put the mixture into a greased 2 lb loaf tin. Deep sides are best as the mixture can run over the edge when it rises. Cover with cling film or a clean tea towel, leave in a warm place for approximately 30 minutes, when it's risen by about a 1/3rd. Don't be tempted to leave it longer thinking it will be a larger loaf as it will either sink in the oven or, end up with large holes and fall apart.step 3
Preheat your oven to 180°C, 350°F, Gas Mark 4 Bake in the middle of the oven for approx 1 hr 20 mins. Leave in the tin for about 10 minutes before turning out. If it feels too soft, put back in the oven for another 10 minutes on a baking tray until it's a bit firmer. If you don't do this and you try to cut it once cold, it might be sticky inside. Also, the inside might collapse and you'll just have a cave of crust. I've done this myself on occasion.
