GLUTEN FREE BREAD
210g rice flour
30g potato or tapioca flour or maizena
180g sorghum or buckwheat flour
3 heaped teaspons zanthan gum
1 teaspoon salt
1 dessertspoon brown sugar
Seeds, about 2 tablespoons – sunflower, sesame or flax (the latter ground) or a mixture
3 eggs, beaten with 1 teaspoon cider vinegar
3 tablespoons oil
1 packet yeast
360ml tepid water
Use some of the tepid water, perhaps half a cup, to mix with the yeast and 1 tsp sugar.
Leave it to froth for about five minutes.
Mix the dry ingredients in a bowl, add the liquid ingredients and mix well for 2-3 minutes. It will be more sloppy than ordinary bread.
Line or spray a 1 lb loaf tin and place the mixture in it, topping with extra seeds if wished.
Cover with a damp cloth and leave to rise in a warm place (such as a warming drawer) until it doubles in size.
Bake in a 200C degree oven until done. It should sound hollow when tapped on the bottom.
Could you be a coeliac? Read Gillian's article
about the differences between wheat and gluten intolerance, the symptoms or coeliac disease and the difficulties experienced by those living with it.
The article includes a fantastic gluten-free flour mix that can be used to replace the flour in almost any cake and biscuit recipe!