A nice loaf of bread that does not crumble and is not dry.
Suitable for children with a Salicylate allergy (yep, it’s failsafe). Gluten Free, nut free, soy free, egg free and dairy free AND it still tastes good! You need an accurate pair of scales for this recipe.
Flour Mix – YOU NEED A TOTAL OF 390g or 14oz of FLOUR
To your chosen flour mix you need to add:
2 tsp salt
2 heaped tsp caster sugar
2 tsp xanthum or guar gum
4 tsp dried yeast (yeast strength can vary. If you know your yeast is “Strong”, use less. If you are going to let your bread sit for a while, you will also need slightly less yeast)
Then the Wet Ingredients:
IF EGG FREE: UP TO 500ml / 17 fl oz warm water – IMPORTANT – Sometimes you will need all of this water, sometimes you won’t. It depends on humidity, altitude and moisture content of flour, which changes from batch to batch. see “TIPS ON THE FLOUR MIX” below for more information and details notes in the method)
IF YOU CAN USE EGGS: Add 1 egg and cut the water back to 400ml. The egg will guarantee a perfect loaf and removes much of the need to get the water ratio perfect. If you can use eggs than I highly recommend you use this version.
2 tablespoons / 40 ml / 1.35 fl oz olive or canola oil
Lightly grease and line with baking paper a small to medium bread/loaf tin.
Sift all the dry ingredients into a large bowl. Add the yeast and make sure it is well combined/mixed. (SHORTCUT: I measure all the dry ingredients into a bowl including yeast and then just whisk it really well – it does the same thing as sifting and eliminates a step and fussing around with sifting).
In a separate jug combine 500ml of warm water with the oil.
Add most of it to the dry ingredients and beat with a wooden spoon well combined. Stir it really well. Then stir it a bit more. It is important that the ingredients are really really well mixed. (NOTE: You are looking for a sticky SLOW fall off the spoon consistency. If you need to shake the spoon for the dough to fall, its too dry, add more water. If it falls off the spoon quickly your moisture is too wet, not much you can do about that. How much water you add is down to experience, it may take you a couple of goes to get this “just right”, see “TIPS ON THE FLOUR MIX” below for more information.)
Spoon mixture into your loaf pan and smooth out the top.
Leave to rise in a warm spot while you preheat the oven to 180ºC. Leave your bread to rise for at least 20 minutes or so, longer if possible.
Bake for 40 until bread crisp and a nice golden brown. Remove bread from tin and return to oven upside down for about 10 minutes at the end of cooking until nice and golden brown on all four sides. This ensures that it is well cooked all the way through and gives a nice crust on all four sides. The bread is cooked when it sounds hollow on all sides when you tap with your knuckles.
Place on wire rack to cool (not in tin or it will sweat). Wait until cool before slicing. Its hard to resist I know but you need to let this bread cool down first!!!
Tips on the Flour Mix / Troubleshooting your Bread
Different flour combinations all can work well with this bread but all flours will absorb liquid differently. If you change the flour combinations take note of the following:
Using lighter flours like more potato or tapioca starch will mean you will need less water. Add it a bit at a time until you get the right sticky falling slowly off the spoon consistency. If its too runny weird things will happen (your bread will over rise when cooking and then collapse when cooling).
Using heavier flours like more buckwheat, quinoa, amaranth etc will mean you may need more water. Add it a bit at a time until you get the right sticky falling slowly off the spoon consistency. If its too dry weird things will happen (your bread will not rise when cooking and then have the consistency of a brick).
Don’t use too much tapioca flour – or if you do you need to beat your mix for about 4 minutes. Otherwise your bread will seem like it hasn’t cooked no matter how long you bake it.
Thanks to Kim for the original recipe, the recipe has been changed somewhat after many loaves and lots of experimenting to what works best for me and my oven, plus with the tips of others who are making this bread.
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