Prep 15 mins
Cook 45 mins
I got the idea for this recipe from another posted on recipezaar. Kept fiddling with it until I've come up with this. It is lighter, though still dense but not as crusty. I change the flours and oils as I feel like it to change the flavour. Do not be tempted to use only one kind of flour, the bread will not have a nice bite, and will be a bit bland. You can use bread flour or plain white flour mix,(purchased pre mixed). Or your own! I always use 2/3 of one mix, and then add a third of another flour. For instance: 2 cups of white mix, half cup instant polenta and half cup of tapioca or potato flour. OR two cups of dark breadflour mix, plus teff or sorghum(aka jewar), then half cup tapioca or potato flour and half cup of nuts or ground flax seed, and so on. If you mix flours, taste a bit of the flour mix before you go on, if you don't like the taste, don't continue you won't enjoy it once its baked. For oil I use olive or sesame, and for a white loaf usually corn oil. You can sprinkle poppy seed or sesame seeds on top. This recipe is enough for two 12" pizza bases, but easily halved.
- 709.77 ml gluten-free flour (your mix to taste)
- 4.92 ml salt
- 14.78 ml baking powder
- 2 chilled egg whites, whipped till peaks form
- about 12 oz water
- 4.92 ml vinegar (or 2 tsp lemon juice)
- 44.37 ml oil (or butter melted, if you can)
- set oven to 190c.
- grease pan 10-12" loaf pan and line with paper.
- have a pice of tin foil ready to top pan with
- mix your flours
- add the dry ingredients and sieve or mix thoroughly.
- measure your water, add the vinegar and oil to the water.
- whip your egg white.
- dump water mix into flour, stir till well blended, work quickly and don't mix too long.
- fold in the egg white
- pour mix into prepared pan
- cover, by making a foil lid with a fold in it for expansion. bake about 45 minutes
- When bread sounds hollow when tapped it is ready.
Very good, the outside was crusty and the inside chewy. I made mine into rolls as I never have much luck with loaves. I cut the recipe in half and made 5 rolls in individual ramekins. The only change I made was that I added guar gum because the batter was very runny. I baked 2 rolls without the guar and 3 with and the ones with the guar rose much higher and were much lighter. I will definitely be making this recipe again. Thanks for posting!