This spooky looking loaf is soft and fluffy, it’ll make you want to stop buying GF bread from the shops. This recipe is so simple and easy even beginners can nail it. The combination of flours we used are high in nutrients and vitamins and is perfect for people with allergens.
Serves: 1 loaf of bread
Prep time: 15 minutes
Cook time: 35-45 minutes
1 cup brown rice flour
½ cup quinoa flour
½ cup tapioca flour
½ cup brown teff flour
½ cup sesame flour
2 teaspoons of xanthan gum
4 teaspoons of baking powder
1 teaspoon of salt
1 ½ cup of oat milk (you can use water or a milk alternative instead)
1 tablespoon of maple syrup
1 packet of 7gram dry active yeast or 2 1/2 teaspoons
2 eggs or you can substitute with 2 flax or chia eggs
2 teaspoons of apple cider vinegar
¼ cup of olive oil
Create your yeast mix. In a Saucepan bring your milk to a warm to touch temperature, then whisk in your yeast and maple syrup and let it set for 10 minutes. The yeast mixture should be foaming on the surface after 10 minutes.
Combine your flour mixture together in a bowl.
In a food processor with a dough hook or a stand mixer, mix your wet ingredients together.
Add your yeast mixture to the wet ingredients and blend for a few seconds.
Then finally add in your flour mixture and mix on the dough setting or on medium setting for about 3 minutes.
Oil and line your loaf tin with parchment paper.
Pour your bread mixture into the tin and let it proof for 30 minutes. Place your tin in a warm location in your house (like a window sill) or if you are in winter fill your sink with warm water and sit the tin in the warm water this will help it rise. Make sure the bread doesn't proof above the bread tin as this will affect the bread structure.
Whilst your bread is proofing preheat your oven to 180C fan forced.
Pop your loaf into the oven and bake for 35-45 minutes.
Slide the loaf out of the tin after you take it out of the oven. Let the bread cool on its side on a cooling rack.
Let it cool completely before slicing and enjoy with some fresh avo!