Brown Bread -  Gluten free

Brown Bread - Gluten free

Ready in 2 hours
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Brown Bread - Gluten free"

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An tasty and easy to bake brown bread for people world-wide that are allergic to gluten in food.


Ingredients

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DRY INGREDIENTS:
110 grams Creamy maize flour
220 grams sorghum flour
110 grams Cornflour
60 grams Dry milk powder
2 teaspoons Xanthan gum
2 tablespoons Psyllium husks; do not leave out
1 teaspoon salt
Wet Ingredients:
300 milliliters warm water
3 Eggs; (large)
5 tbls olive oil
45 grams brown sugar; diabetics use stevia
1 1/2 teaspoons lemon juice
Yeast Ingredients:
100 milliliters warm water; +-30C
1 teaspoon sugar
2 teaspoons dried yeast

Original recipe makes 20 Servings

Servings  

Preparation

Pre-heat oven to 220C

Grease a standard size 1 1/2LB loaf tin and dust with rice flour.

In a large bowl place all the DRY INGREDIENTS and mix well, set aside

In a smaller bowl mix the YEAST INGREDIENTS( add 1 tsp of flour mix) adding the sugar to the warm water and adding the yeast last, stir and set aside in a warm place, allow to grow and foam.

In a third bowl mix the WET INGREDIENTS add the eggs to the warm water,add the sugar, lemon juice and oil and mix well.

When the yeast is ready. Add all the WET INGREDIENTS to the DRY INGREDIENTS and mix, then add the YEAST INGREDIENTS last, mix well with a wooden spoon for at least 1 min.

Mix in mixer with dough hook for 5 min.

Only fill tins under2/3 full as this mix rises 'super' high**

The dough will be quite sticky, cover with a plastic bag allow to prove in a warm place for 3/4 hr to 1hr.

Bake for 15 min at 220CS then 45 min at 200C Take out of pan, Switch off oven, and leave for another 15 mins iside if crust is not hard.

Cool on a wire rack. May freeze or keep in fridge in an air-tight container.

Slice to serve.

Credits

Added on Award Medal

Delicious gluton free brown bread photo by Stephaans Stephaans

Calories Per Serving: 117 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Do not leave out psyllium husks. Amount of water is somewhat critical. You must end up with a very soft dough, (sticky but soft) that you can handle with buttered hands. After the dough has risen, hanlde the baking tin careful and soft and do not bump. [I posted this recipe.]
Stephaans 4 years ago
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