This is a recipe developed over many years of experimentation in the quest for a bread replacement for my grain intolerant partner - no maize, no rice i.e. the standard replacements in commercially available wheat free bread alternatives - the latest modification with Chestnut Flour has been the most successful one.
I expect a version using rice flour instead of the tapioca and/or potato starch will also work. The original recipe started with the formula used by 'Barbara the Bread' see - http://freespace.virgin.net/barbaras.kitchen/news.htm. I have since reduced the amount of Xantham Gum additive to what I feel is the minimum that still gives a texture that has the elasticity needed for bread - without that the bread can easily have a cake like crumbly texture. I have experimented with a sourdough starter (using the gram flour starter from Andrew Whitley's excellent book) and a freeform loaf, but that gives a rather dense loaf. This breadmaker recipe gives me the most consistent results.
A total of 425ml liquid made up of
3 tablespoons vegetable oil (I usually use Sunflower)
topped up with handwarm water
2 tablespoons sugar
5g (1 teaspoon) salt
100g chestnut flour
150g buckwheat flour
100g tapioca flour
100g potato starch
10g Xantham Gum
1 sachet dried yeast
Load breadmaker with wet ingredients, sift and mix the flower, sugar salt and Xantham Gum and add to breadmaker, followed by yeast, then bake using standard bread program - I prefer a dark crust setting if your machine allows.
Added by: Carola Lange
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The Shipton Millers