Yeast bread, v1.0

This is the final version of this bread recipe. I will probably work on an improved version later on, but for now I’m done with tweaking and ending up with crazy, wacky loaves! So, here t’is. My gluten-free yeast-risen bread, v1.0.

Ingredients
1.5 cups potato starch flour*
1 cup brown rice flour (or white rice in a pinch)
1 cup chickpea (besan) flour
0.5 cup of tapioca starch
1 teaspoon salt

2 to 2.5 cups of filtered water
1.5 tablespoons blackstrap molasses*
0.33 (1 third) cup sunflower oil
2 teaspoons active dry yeast

A mixed handful of: sesame seeds, poppy seeds, pumpkin seeds*, sunflower seeds*, soy lecithin granules*, LSA meal* (linseed/sunflower/almond meal), nutritional yeast.
* = I use organic.

Method
1. Sift together the potato starch flour, rice flour, chickpea flour, tapioca starch, and salt. Stir with a wire whisk.
2. Combine 2 cups of water, the molasses and sunflower oil in a small bowl, then pour into flours. Add the yeast, and stir together. Add more water to batter as necessary (but remember, too much moisture = bread won’t rise properly!).
3. Stir through a handful of seeds and extras to the bread.
4. Transfer batter to a lightly oiled bread pan. Smooth out the top of the batter. Sprinkle the top of the loaf with seeds if desired, then very lightly spray/coat with oil.
5. Cover bread pan with foil (recyclable! yay!) or plastic wrap, and leave in a warm place to rise for 1 to 1.5 hours, until dough/batter is about doubled in size.
6. Cover the bread pan with foil. Bake in a preheated oven at 180degC (350degF) for 1 hour. Uncover bread and cook for a further 10-15 minutes until browned on top.
7. Cool briefly in bread pan before turning out onto a wire rack to cool.

Other Things
+ I might try baking it at a higher temp. I’ve heard gluten-free baking works better at higher temps.
+ I prefer organic ingredients as they are better quality (and less poisonous, no doubt!). Potatoes get a lot of pesticide, so I think organic for potato flour is particularly important. Plus, organic potatoes always taste loads better. I suspect the same can be said of organic potato derivatives! I get my ingredients from a local organic supermarket, or an online organic delivery service, and anything else in bulk from a local Indian supermarket – not all organic, but high quality and cheap! Great variety of rice, too.

Coming Up Next In This Blog…
+ Pizza dough recipe

Other photos!

Gluten-free organic carob & apple teacake. This was EXTREMELY tasty. Organic carob is awesome.

A bubbling Italian tomato & eggplant stew, to go over tasty polenta – the yellow stuff (corn!) in the pot at the back.