Gluten-free Brown Bread
"Food Allergy Cookbook" by Lucinda Bruce-Gardyne
Makes: 1 loaf
14 TBS. potato flour
14 TBS cornstarch
7 TBS tapioca flour
7 TBS Rice flour
2 tsp. salt
2 tsp. dark brown sugar
2 tsp. xanthum gum powder
1/4 oz. or 2 packets dried yeast granules
1/3 cup finely ground whole almonds or (7 TBS potato flour and 2 extra tsp oil)
1 TBS rice bran
2 TBS sunflower or olive oil
a large pinch each of millet flakes and buckwheat flakes to decorate (optional)
1. Preheat the oven to 400 degrees F/gas mark 6. Lightly grease and flour a 9 by 5-inch loaf pan, pouring out any excess flour.
2. Sift together the flours, cornstarch, salt, sugar, and xanthum gum powder into a mixing bowl.
3. Stir in the yeast, ground almonds, and rice bran.
4. Measure out 1 1/2 cups lukewarm water. Add the oil to the water.
5. Pour 1 1/3 cups of water and oil onto the dry ingredients and beat with a wooden spoon until smooth, and firm enough to hold its shape but soft enough to fall slowly from a spoon. If the mixture seems too firm or dry, stir in more water a TBS at a time, until the bread mixture reaches the required consistency. The mixture should fall slowly from a spoon in the same way as cake batter. if the dough is too stiff or too wet, it will not rise.
6. Spoon the bread mixture into the prepared loaf pan and level out with the back of a spoon dipped in water. Sprinkle over the millet and buckwheat flakes.
7. Place on the middle rack of the oven and bake for 45 minutes, or until the bread is crisp and golden brown on all sides. The bread is done when all the sides are brown and firm and the underside of the bread sounds hollow when tapped gently with your knuckles.
8. Place the baked bread on a wire rack to cool. The texture of the bread improves as it cools and is best eaten cold. Store the bread for up to to 2 days in an airtight container or sliced in the freezer in a sealed plastic bag.