Re: yeasted gluten-free bread

[Guest guest]

Thankyou Sally ,

I do appreciate the time you are taking to help.

Unfortunately Katy seems to be allergic to yeast.

I think the rest of the family could do with being Gluten free,so

this could be one I could try.This book sounds very interesting and

informative so I will get it.I'm not much of a cook so this will be

very helpful,and I would like a bit more variation for her.

I use bought chestnut flour for her on occassions ,but her gut

always gets more sluggish with this than with the homemade pre

soaked chestnut flour.

I've also read your more recent post with the info on the various

flours,thanks for this.

BW Sharon

>

> 5g fresh yeast

> 225g water (warm)

> 140g maize flour

> 60g chestnut flour

> 20g gram flour

> 30g manioc (tapioca) flour

> 10g cider vinegar

> 5g sea salt

>

> dissolve yeast in the water and add all other ingredients. Dough

should

> be like smooth, wet cement. You will be able to pour but not knead

it.

>

> Grease a small bread tin (this is a half size loaf). Pour the

dough in

> -- it should come two thirds of the way up. Don't bother to smooth

it out.

>

> Cover and leave it to rise in a warm place (on top of the boiler

or in

> an airing cupboard). You are aiming to allow it to reach the top

of the

> tin ie an increase of about 50%. It should flatten itself out in

the tin.

>

> Bake in a hot over (210C) for about half an hour. The loaf is done

when

> it comes away from the sides. Take out of the tin immediately and

return

> to the oven (now switched off) on a rack to allow bread and oven

to cool

> down slowly together.

>

> I've not done this so I don't know that it works. I have used his

> regular bread and his sourdough recipes and they work very well.

He uses

> small amounts of different non-gluten flours because he reckons

that

> they each have different qualities to contribute to the task of

being

> like a loaf with gluten holding it up.

>

> If this one is any good he does another with a rice sourdough

which

> would be left around longer rising and fermenting and would

therefore (I

> guess) carry out the necessary soaking to make flours like gram

flour

> (chickpeas) more digestible.

>

> If you don't feel you want to cook this but want any info about

any of

> the flours in this recipe just let me know and I'll post it.

>

> xx Sally

>