Prep 10 mins
Cook 2 hrs
This is a recipe from our local bulk binn store for a GF bread, which I have tweaked a little. I believe substituting molasses for castor sugar, makes for a lovely flavour, and keeps the bread moist for longer. The bread has a texture similar to Vogel's bread for those in NZ who know it. I cook mine in a Panasonic bread maker on the rapid bake setting.
- 2 cups rice flour
- 1⁄2 cup potato flour
- 1⁄2 cup maize cornflour
- 1⁄3 cup soya flour
- 3 teaspoons guar gum
- 2⁄3 cup powdered milk
- 1⁄4 cup caster sugar or 1 tablespoon molasses
- 1 1⁄2 teaspoons salt
- 2 teaspoons dried active dry yeast
- 1 teaspoon sugar
- 2 tablespoons whole linseeds (optional)
- 3 eggs
- 350 ml warm water
- 4 tablespoons safflower oil (1/3 cup)
- 1 teaspoon cider vinegar
- Add dry ingredients to breadmaker.
- Add yeast to warm water with 1 tsp sugar.
- Beat eggs, molasses, vinegar and oil together.
- Add yeast/water mix to egg mixture and stir.
- Add wet ingredients to breadmaker.
- Cook on the rapid bake setting (2 hrs).
- Store in a plastic bag.
- Loaf should stay fresh for 2-3 days.
Is it meant to be 1/4 cup molasses? I found the smell and flavor too overpowering. Willing to try it again with caster sugar but sole reason I tried this recipe is to try to achieved the "vogels" texture, that didn't turn out either. Thanks anyways.
it was ok but wasnt brilliant because the the texture wasnt good enuff for me to like it so brilliantlly