Don’t be put off by the title. This bread is proper lush.
370ml Warm Water (120ml boiling/remainder from tap)
4 tbs Vegetable Oil or Olive Oil
1 tbs Apple cider vinegar or white wine vinegar
1 tbsp sugar
1 tsp salt
50g Teff Flour
50g Sorghum flour
100g Rice Flour
100g Tapioca Flour
100g Potato Flour
2 tsp Zanthan gum
2 tbs Chia Seeds
2 tsp Yeast (Doves Farm is best in my experience)
Use digital scales and weigh ingredients carefully. Check temperature of the water is between 100 and 110 degrees or it will kill the yeast. It does matter.
Weigh your mix of flours then add the Xanthan Gum.
In a large jug/bowl add the boiling water from kettle and then add the cold, sprinkle over the sugar and salt so it can dissolve, then add the oil and vinegar and give a quick whisk or stir. Pour this in your bread maker bucket.
Pour flours and xanthan over the top (I mix flours together first). It should float on top of liquid almost like a raft. Move flour around with a spoon so no water can be seen.
Grind the Chia seeds (I used nutribullet) and sprinkle over the top of the flour then sprinkle over the psyllium husk and yeast. Its important to keep these ingredients away from the liquid until the breadmaker starts.
Put on GF setting of breadmaker. I use the Panasonic Breadmaker so its number 11.
IMPORTANT: Once it starts mixing go round the edges with a rubber spatula, making sure all of the ingredients are incorporated otherwise you’ll end up with pockets of flour or other imperfections.
When your bread is ready put it on a cooling rack or grill try to cool down for half an hour before eating/cutting.
Added by: Amanda Palumbo
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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.