Grain Free Bread

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.

 

Ingredients

Flour Mix – YOU NEED A TOTAL OF 390g or 14oz of FLOUR

 

THE MIX BELOW WORKS BEST FOR ME 150 g / 5 oz / 1 cup quinoa flour 150 g / 5 oz / 1 cup buckwheat 40 g / 2 oz / 1/4 cup potato flour 50 g / 2 oz / 1/4 cup tapioca/arrowroot flour

 

KIMS ORIGINAL FLOUR MIX WAS 110g potato flour 175g buckwheat flour 25g arrowroot flour 25g aramanth flour (or can use quinoa or buckwheat flour) 55g quinoa flour (use unit convertor if you want to covert these values to imperial)

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

Method

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

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.

3 Comments

  1. 2-15-2014

    I’ve been making this bread for more than a year now and thought I’d share some of the changes I’ve made that work for me:

    1. I don’t add any gums and instead start by soaking 25g linseeds and 25g chia seeds in 100ml water. I then add this to the dry ingredients before adding the liquid. I love the added texture from the seeds as well as the binding effect on the dough.
    2. I use Lowan instant dried yeast and have never needed to add more than 1 heaped teaspoon. I also only use 1 teaspoon of salt and 1/2 a teaspoon of sugar (although I’m not convinced the recipe needs sugar at all).
    3. I use a hot fan-forced oven and usually start at 220C for 30 minutes then reduce the heat to around 180C for 10 minutes then take the bread out of the tin for a final 10 minutes (50 minutes in total). Before coming up with this cooking method I was often finding the middle of the loaf was not cooked properly.
    4. As I’m usually the only person in our house eating this bread I slice and freeze some of the loaf and keep the rest in an air-tight container in the fridge, where it will keep for weeks! It does get a slight bitter flavour in the fridge (I think from the buckwheat) but it’s still delicious toasted, with a great texture. And, like most gluten free breads, I think it toasts better in a sandwich press.

    Thanks for sharing this recipe. I made sourdough bread for many years and it was such a joy to be able to continue my love affair with freshly baked bread.

  2. 2-26-2014

    Oh wow. Thank you SO MUCH for this excellent feedback and refinement of this recipe. I am going to try it with your changes ASAP. Do you mind if I do a new post sharing the changes with the readers?

  3. 2-26-2014

    Of course! I would be interested to know how it turns out for you as I find with gluten free baking (more so than regular baking) that the oven/brand of flour/climate can have a big impact on the end result!

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