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White Gluten-free Flour Mix and Gluten-free Bread Recipe

WHITE GLUTEN-FREE FLOUR MIX
(Makes 650g)
50g tapioca or buckwheat flour
50g maizena
100g potato flour
450g white rice flour
Mix all the ingredients together and store in a covered container and use to replace flour in
almost all cake and biscuit recipes.
GLUTEN FREE BREAD
Ingredients
210g rice flour
30g potato or tapioca flour or Maizena
180g sorghum or buckwheat flour
3 heaped teaspoons xanthan gum
1 teaspoon salt
1 dessertspoon brown sugar
Seeds, about 2 tablespoons – sunflower, sesame
or flax (the latter ground) or a mixture
3 eggs, beaten with 1 teaspoon cider vinegar
3 tablespoons oil
1 packet yeast
360ml tepid water
Method
• Use some of the tepid water, perhaps half a cup, to mix with the yeast and 1 tsp sugar.
• Leave it to froth for about five minutes.
• Mix the dry ingredients in a bowl, add the liquid ingredients and mix well for 2-3 minutes.
It will be more sloppy than ordinary bread.
• Line or spray a loaf tin and place the mixture in it, topping with extra seeds if wished.
• Cover with a damp cloth and leave to rise in a warm place (such as a warming drawer)
until it doubles in size.
• Bake in a 200˚C oven until done. It should sound hollow when tapped on the
bottom. Enjoy!

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