I’ve been trying to make a decent gluten-free loaf for some time. Whilst I still haven’t mastered the light and airy consistency of the ready-made loaves I sometimes buy, I am very pleased with the chewy texture and flavour of this loaf recipe. I combined starchy tapioca and rice flours with jumbo oats and a little xanthan gum which all go together to create a dense loaf with a springy bite that tastes good untoasted. The texture (not the flavour) reminds me of the dense German pumpernickel-style breads.
I made 2 variations of the same recipe, one with small seeds added – flax, black sesame and chia – and the other I kept plain and added a few more oats to the mixture to increase the fibre content. The method and ingredients are the same for both loaves.
Because there is no gluten to develop, bread-making the gluten-free way is a doddle. No kneading, just a quick mix and then you can get on with your life for a couple of hours or so, until the yeast has done the rest of the work for you. Here’s the recipe 🙂
Makes: 1 small loaf
- 125g tapioca flour
- 125g white rice flour
- 50g jumbo oats (for plain white loaf, use 65g)
- 75g mixed small seeds, optional
- ½ tsp salt
- 12g light brown sugar
- 1 tsp xanthan gum
- 1 tsp easy blend dried yeast
- 1 tbsp. sunflower oil
- 275ml tepid water
- 5ml unsweetened soya milk + ½ tsp maple syrup, to glaze
- 15g crushed sunflower and pumpkin seeds or extra oats, to sprinkle
- Lightly grease a 500g loaf tin. Mix the flours, oats, seeds (if using), salt and sugar in a bowl. Add the yeast and stir in completely.
- Make a well in the centre of the dry ingredients and stir in the oil and water to make a thick batter.
- Transfer the mixture to the greased loaf tin, smooth the top and place in a large, clean food bag. Secure the bag closed making sure there is enough room for the bag to expand. Leave to rise in a coolish room temperature, out of draughts, for about 2 ½ hours until slightly risen and a few bubbles appear on the top.
- Preheat the oven to 200°C, 180°C fan oven, gas 6. Brush the top of the loaf lightly with the soya and maple glaze and sprinkle with seeds or oats. Bake for 40-45 minutes until golden and crusty – the loaf should sound hollow when tapped on the base. Remove from the tin and leave to cool on a wire rack.
The loaf will keep lightly wrapped or in a tin, at room temperature for about a week, or you can slice it and freeze it for longer storage. I have toasted the bread; it becomes denser and for some reason doesn’t brown all over, but it still tastes good. Have a good week 🙂