Gluten-free breads need only one rising. Make sure the ingredients are well mixed by hand or with a mixmaster dough hook. Guar gum (412) or xanthan gum (415) from health food stores replace the function of gluten in baked goods. Choose xanthan gum if diarrhoea is a problem.
3 cups (375 g) rice flour
½ cup maize cornflour
2/3 tblsp guar gum or xanthan gum
2 tblsp sugar
1 teasp salt
2 teasp yeast
300 ml lukewarm water (at blood heat, not hot)
2 tblsp oil
Add yeast and sugar to lukewarm water. Mix together remaining dry ingredients in a large bowl. Mix together remaining wet ingredients in a small bowl and add yeast mixture. Tip the wet ingredients into the dry ones and mix really well. If mixing by hand, turn out on a rice-floured board and knead briefly until you have a firm, elastic dough.
the yeast mixture...
the wet ingredients...
in the mixmaster, using the dough hook... I found this didn't mix as it would normal wheat bread so opted to knead by hand after this inital mix...
Put into a loaf tin (eg for date loaves) or the bread pan of your breadmaker. If using an old breadmaker, leave out the kneading tool. Otherwise, program the breadmaker to skip the kneading phase. Squash down well to remove air bubbles, and smooth the top.
Allow to rise for 30 minutes.
Bake in a 200°C oven for 30 minutes or bake in breadmaker as for a normal loaf..
This is a slightly heavier loaf than normal white bread, but unlike some gluten free loaves, slices really thin for sandwiches, and makes good toast. Freezes well (slice before freezing)
And look slices of bread! lol
This recipe is from the Failsafe newsletter By Sue Dengate