Don’t be put off by the title. This bread is proper lush. My teenage daughter and her friends prefer this to gluten bread.
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
125g Rice Flour
125g Tapioca Flour
80g 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.
PS you can also use this recipe for rolls. Just put it in breadmaker on pizza dough setting. When the cycle is finished put your oven on 200 degrees and set a timer for 20 mins and leave the dough where it is. After 20 minutes scoop the mixture into oven trays. The square kind with four spaces. Then bake for 20-25 mins depending on how crusty you want them.
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.
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
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Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
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The Shipton Millers