Gluten Free Bread made with Rice and Buckwheat flours and Mashed Potato

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I have a number of friends who only eat Wheat free or Gluten free bread. They complain that this bread is a) expensive b) brick like. So by popular demand here is my recipe from my second attempt at making Gluten free bread. (I don’t need to tell you about the details of my first loaf- but the words ‘heavy’ and ‘dry’ and ‘hardly touched by my family’ spring instantly to mind) This loaf however was tasty and aerated throughout- so much so that when I brought it in to work today to share it at lunchtime, two of my friends said ‘I can’t believe its Gluten free’ and it got wolfed down pretty quickly. It went really well with aged Gouda and pear chutney- mmm…

My inspiration came from Emmanuel Hadjiandreou’s excellent book ‘How to make Bread’ – and I have adapted his recipe in various ways, including using mashed potato rather then potato flour. As Emmanual points out there’s no need to knead it as there’s no gluten to be worked and its just a straight yeasted bread.

Ingredients

1 2/3 cup rice flour
1/2 cup buckwheat flour
1/2 cup of mashed potato
1/3 cup of oats (you’ll need to check that who ever is eating this can tolerate oats- if not you could use buckwheat flakes)
1/3 cup of sunflower seeds
1 tbls poppy seeds
1 tbls sesame seeds
1 1/2 tsp dried instant yeast
1 1/4 tsp salt
1 2/3 cups + 2 tlbs warm water
1 tblsp molasses

Method

1. Mix together in a bowl, the flours oats, seeds, instant yeast and salt.

2. Add the mashed potato and stir in so that it is fairly evenly distributed

3. Mix the molasses into the warm water and add to the other ingredients and stir

4. It should now have the consistency of cottage cheese

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5. leave it covered by a shower cap or cling film for an hour

6. Transfer it to a buttered loaf pan

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7.  Pre- heat the oven to 450 degrees C.

8. Cover the dough and leave for half an hour, or till it nearly reaches the top of the loaf pan

9. Sprinkle the top of the dough with sesame seeds and poppy seeds

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10. Turn down the temperature to 220 and put a baking tray in the bottom of the oven filled with 1 cup of boiling water ( this will create steam and help you get a lovely crust)

11. Bake for 15 mins at 220- then turn the oven down to 200 and carefully slip the bread out of the bread pan and put it back in the oven straight onto the metal wrack (make sure you have good oven gloves for this)

12. When its nicely browned with a good crust all over and it no longer feels damp on the outside, take it out of the oven and put it on wire wrack to cool

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Hope you enjoy it, let me know how you get on

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5 responses to “Gluten Free Bread made with Rice and Buckwheat flours and Mashed Potato”

  1. Iona Vincent says :

    Thank you 🙂 xxxxx

    Sent from my iPhone

  2. Maria Kirby says :

    Tx Lucy i It was sorely tempting today but I will wait unt after Lent to try my hand at this M

    Sent from my iPhone

    >

  3. Hilda says :

    This looks like an excellent bread. I find the best gluten free usually has buckwheat, but this is a new combination for me. Thanks.

  4. brockleynordicwalking says :

    Thank you for this amazing recipe! Such a easy recipe to follow, the bread is so tasty, lovely crust and consistency too! I think Step 7 should say 250 degrees instead of 450? Baked this twice now, added caraway seeds into the dough 2nd time round – simply delicious! Thank you again!

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