Wholemeal Gluten Free Bread Recipe Version 1 Original

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.