Gluten-free bread with buckwheat, rice and potato flour

Makes one large loaf

This is an easy loaf to make. It does not have any gluten therefore you do not need to knead it. Just mix and leave the dough to rise before baking. The flour can be found in the Flour Direct Shop, and the ‘Free From’ shelves in supermarkets and health stores..

Ingredients

125g potato flour

125g brown rice flour

50g buckwheat flour

100g coarse maize flour

1 tsp salt

40g sunflower seeds

40g pumpkin seeds

40g linseed

20g sesame seeds

20g poppy seeds

5g active dried yeast

400g warm water

10g blackstrap or dark molasses

Method

You will need a 900g loaf tin (21cm by 10cm) greased with vegetable oil.

In one bowl, mix the flours, salt, seeds and yeast together. In another larger bowl, add the warm water and molasses and stir until the molasses has dissolved. Add the dry ingredients to the water and molasses and mix with a wooden spoon. Cover and rest for an hour. By this time it should have risen well. Transfer the mixture to the loaf tin, cover with a plastic bag or Clingfilm and leave to rise for 30 minutes. It should rise 1-2 cm in this time.

Preheat the oven to 240°C/Gas mark 9. Place a cup of water in a roasting tin at the bottom of the oven. This helps bread to rise well. Place the bread in the oven, lower the temperature to 220°C/Gas 7 and bake for approximately 30 minutes. The loaf should be golden brown. Turn the bread on cooling rack and leave to cool.

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: joanransley