I admit I don't find bread making easy. Several versions of this ended in the bin. Little bricks of dashed hope. But I got there in the end. This is a nice, springy (is that a word?) loaf. Tastes great. Made without rice flour for those who can't have it. The trick is the yeast. Must be frothy. If it isn't then bin it and start again. I've included photo's of what the yeast should look like, and what the loaf should look like when risen to help you decide if it's all going to plan.
Free From: Gluten, Egg, Dairy, Soya
Ingredients - Dry
1/2 cup Sorghum Flour
1 cup Amaranthy Four
1 cup Tabioca
1 cup Oat Flour
3 tsp Xanthan Gum
Ingredients - Wet
3 tsp egg replacer, 6 tablespoons water
3 tbs olive oil
1 tsp apple cider
Ingredients - Yeast
1 1/4 cup warm water
1 tablespoon honey or other sweetener (I used Agarve Nectar)
2 1/4 Dry Active Yeast (Not instant)
Mix all the dry ingredients together in a large mixer
Whisk all the wet ingredients together in a small bowl
Now prepare the yeast - in a small bowl add the honey, yeast and water. Put in a warm spot for 7 minutes (I put it in the top oven, and have the bottom oven on 150° so the top oven is warm).
Mix the wet ingredients in with the dry
After 7 minutes and as long as you have frothy yeast - whisk the yeast and add slowly, while mixing, to the bread mixture.
Once the yeast is added continue to mix for 3 minutes until you have a wet batter.
Place in a greased, lined bread tin (do grease the parchment paper too or the bread will stick).
Leave to rise for 45 minutes to an hour in a warm place - cover with cling film for the first 30 minutes; then remove it as the bread should be hitting the cling film after 30 minutes.
Bake at 375° for 30 minutes or until the internal temperature is 200°C on a thermometer. The bread should sound hollow when you take it out of the tin and tap the base.
Cool on a wire rack.
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