So many gluten free loaf offerings on the 'net are largely starches, and not whole grain flours. This one does use some tapioca (which converts to a good prebiotic when cooled), as well as a tiny bit of potato starch, but it is mostly a variety of whole grain. It comes together quickly, rises nicely, and bakes off well. No sourdough starter involved, no dutch oven necessary. Simple, straight forward, and wholesome.
equipment
loaf pan
large square of parchment
mixing bowls
kitchen scale
measuring spoons
mixing spoons
oven
small damp kitchen towel or damp dish cloth
whisk (optional -- you can also use a spoon)
ingredients:
a)
500 ml warm water
1 tbsp coconut sugar ( cane sugar if you prefer)
1 tbsp dry active yeast (you can use instant yeast if you prefer)
b)
10 g himalayan salt (or sea salt if you prefer)
10 g avocado oil (or your choice)
22 g powdered psyllium husk
c)
150 g oat flour
120 g brown rice flour
90 g sorghum flour
30 g potato starch
60 g tapioca starch
directions:
1) in a small bowl or large measuring cup, combine the ingredients in a), and set aside to proof
2) in a large bowl, combine the ingredients in b) and c)
3) using a whisk (or a spoon), mix the dry ingredients really well until perfectly combined
4) add the yeast mixture to the dry ingredients, and mix with a spoon. As the psyllium starts to gel, and the flours start to hydrate, the dough will form and thicken
5) place the dough ball onto a large square of parchment
6) place the parchment into the loaf pan, and smooth the dough down with wet hands
7) cover the dough with the sides of the parchment and a damp kitchen towel or damp dishcloth
8) place the loaf pan in a cozy environment to rise for 90-120+ minutes
9) once the dough has more or less doubled in size, it is ready to bake
10) remove the damp towel
11) place the pan into your cold oven, and turn on to 375 F convection bake, and set the timer to 90 minutes.
(i like to let the dough heat up with the oven heating up)
12) when the bake is done, remove the pan from the oven to a cooling rack, and tip the loaf out of the pan (or lift out using the wings of the parchment paper). Remove the parchment paper. the bread should have that slightly hollow sound when you tap the bottom.
13) cool the bread fully before cutting
14) store in an airtight wrapper when fully cool.
15) if you don't eat bread quickly, you are welcome to cut into slices and freeze. You can toast it up from frozen.
