For my own consumption I bake darker yeast bread. It has an egg and sour cream as ingredients. However, I had many requests to make gluten free yeast bread that is lighter in colour, practically white, and is also dairy and egg free. So, I made the recipe with these requirements in mind. The recipe has only absolutely essential ingredients, no extras. The dough is easy to prepare, baked loaf or rolls have soft and reasonably airy texture and are surprisingly tasty, so tasty that notwithstanding its flour composition (not my favourite) I occasionally bake this bread for myself.
The dough can be baked as a loaf (10-12cm to 20-22cm size), but also as bread rolls of different shape or size.
Ingredients:
- 100g corn/maize flour
- 100g rice flour
- 50g corn starch
- 50g potato starch
- 20g flaxseed flour
- 6g sea salt
- 6g xanthan gum
- 8g psyllium powder
- 30ml olive oil
- 15g sugar
- 7g dry yeast
- 340ml warm water
Preparation:
- Mix all dry ingredients, excluding sugar
- put dry mixture through a sieve 2-3 times
- there are 2 options to use yeast, the first one to add it to dry ingredients and the second one is to add yeast to warm water with sugar already dissolved in water, I do it both ways with the same result
- add olive oil to wet ingredients
- add wet ingredients to dry and combine them together, this can be done in benchtop mixer
- the dough can be divided to be baked as rolls or used as a whole to bake s loaf
- work with the dough with wet hands
- leave the dough to raise in warm and wet environment to double or triple in volume, depending on the temperature, it can take from 1 to 2 hours, the surface of the dough should be never left dry
- bake in preheated to 195-200C oven with fan on for 55-60 minutes for the loaf, bread rolls I baked at 180C for 45 minutes
- bread can be sliced when not completely cooled down
Slice size is handy for sandwiches, while bread rolls can be used for hamburgers. The texture of this bread is good enough to eat without toasting it first.
Cooking Without Gluten 