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

(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.
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
• 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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