Wholemeal Gluten Free Bread Recipe Version 1 Original

GLUTEN FREE VEGAN BREAD (WHOLEMEAL) - WITH OAT FLOUR

Steps:

• Mix together all the dry ingredients EXCEPT the YEAST (flours, oat, flax, psyllium husk, salt and bicarbonate of soda) in an airtight container and shake vigorously to blend.
• Weigh the yeast into a separate small container (airtight if not making the bread immediately) and set to one side. Keep near the flour blend so that you don't forget to use it.
• Very lightly grease the inside of a 1 pound non-stick bread tin using either a little dairy-free spread or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
• In a large bowl, lightly beat together the oil, maple/agave syrup and lemon juice to combine.
• Weigh and mix the milk with the boiling water in a jug. It should be hand hot (if you are unsure about temperature, use a cooking thermometer which should read about 40 C).
• Add the milk liquid to the bowl with the other wet ingredients and briefly whisk through to combine.
• Add the yeast to the flour blend and mix.
• Whilst the liquid is still warm, add the dry ingredients to the bowl and using either a mixer with a dough hook, or by hand with a silicone/wooden spoon, beat until well blended, thick and the dough holds its shape if moulded into a ball (this will require about 5 minutes of solid beating).
• Transfer the batter to the baking tin and push down so that it is evenly distributed.
• Use the back of a spoon (dipped in cold water) to smooth the top.
• Place the dough in a warm place to rise for about 40 to 60 minutes (or until about doubled in size) - I place the tin on a folded tea towel in the oven at 65 to 70C for a perfect prove (the bread should rise about 2 to 3 cm above the tin with a gently rounded top).
• Pre-heat the oven to 180 C/350 F/Gas 4. Place a small pyrex bowl or tray with hot water (a couple of centimetres deep) at the bottom of the oven to create steam during the baking process. (This is more important when baking rolls or a moulded 'boule' shaped loaf). For 'boule' or loaf not baked in a tin, see NOTES below
• When the dough has risen, bake for about 20 to 25 minutes (1 pound loaf) until nicely browned (this will be increased to approx 35 to 40 mins for a 2 pound loaf).
• Remove from the oven and take out of the tin (you may need to gently release the sides using a spatula or flat knife). Leave to cool on a wire rack.
• As with all bread, this loaf is easiest to cut when left to cool completely. Can be eaten fresh and warm, but texture improves if not steaming hot.
• Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature.

WHOLEMEAL GLUTEN FREE BREAD RECIPE - VERSION 1 (ORIGINAL)

Steps:

• Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
• Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
• In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
• Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
• Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
• Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough 'batter' that resembles very thick porridge.
• Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
• Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) - I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
• Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
• Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
• As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
• Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.

BEST WHOLE GRAIN GLUTEN-FREE BREAD FOR A BREAD MACHINE

Steps:

• Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
• Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
• Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.