Gluten-free bread
Gluten-free bread
Tools
Ingredients
120 g sorghum flour
180 g brown rice flour
100 g gluten-free oat flour
40 g tapioca flour
7 g salt
35 g psyllium husks
10 g active dry yeast
650 ml water, lukewarm
2 tbsp honey
Step by step
In a small bowl, mix together the warm water, yeast and honey. Let stand for 10 minutes. Add psyllium husks, whisk thoroughly and let stand for 5 more minutes.
Warm the Bread Bowl by filling it with hot water, pour out the water and pat dry. Affix the Bread Bowl to the KitchenAid stand mixer. Insert the Paddle Attachment and lock the head in place. Add the flours and salt to the bowl.
Add the yeast mix and mix till the dough comes together.
Remove dough from the hook and remove the Bread Bowl. Oil the dough and place in the Bread Bowl. Cover the bowl with the lid and let the dough rise for 60 minutes.
Uncover the bowl and gently pull the dough from the bowl. Form a ball by gently pulling the dough to the centre.
Line the lid of the Bread Bowl with parchment paper. Place the dough on the lid and cover it with the Bread Bowl. Allow the dough to rise for 15 more minutes.
While dough is on second rise, preheat the oven to 230°C. Place the Bread Bowl in the oven. Bake for 30 minutes. Carefully remove the Bread Bowl with oven mitts and bake the bread for 10 more minutes, or until the crust is a golden brown. Remove to a cooling rack and let cool before slicing.
