Gluten Free Bread Mix

** Bread Flour Mix GF**

This is one loaf (I make this times 10 in a big bowl. Mix really well and put it in a Tupperware. Approximately 486 grams makes one loaf) 

100g maize starch

100g potato starch

100g brown rice flour         

50g sorghum 

35g flaxseed meal

35g millet flour

10g psyllium husk

10g sugar (2 t)

15g quinoa flakes    

10g salt

8g pea protein

2g xanthan/guargum mix (half and half)

2 T chia seeds

2 T potato flakes (Costco)

In bread maker on GF setting:

580g warm water

1 recipe bread mix (486g)

7g yeast (apprx 2 teaspoons)

(I like to add 1/4 cup sourdough starter to dough if I have any. Seems to make it even better)

Optional: Sunflower Seeds

This could be mixed and poured into a bread loaf pan. Place in warm (not hot) oven and let rise for about 30 minutes. Turn oven up to 350F and bake for about an hour. Slice when cooled.  Haha, I can never wait that long!

THE BEST WAY TO BAKE IS IN A BREAD MAKER ON GLUTEN FREE SETTING. Must have GF setting. All bread makers are not created equal.

Sourdough Bread

I’ve been playing with gluten free sourdough bread making. I’ve come up with a pretty good formula. I’ve made a few bricks, but finally have a tasty, SOFT sourdough loaf of bread. But you will need the right equipment. If anyone finds a better recipe, please share!

Sourdough Bread

I use a gluten free brown rice sourdough starter. Making that is a whole other recipe.

Mix together:

200g           Active Brown Rice sourdough starter

400-450g    water

100g           Brown Rice Flour

80g             Sorghum flour

150g           Potato starch

20g             Pea Protein Isolate

35g            Ground flaxseed meal

2 tsp.          Psyllium Husk

Ferment above mixture in an Insta pot on yoghurt setting for about 3-4 hours. Until the mixture has doubled. 

Then add following and mix together until smooth (add more water if needed to make a thick batter consistency):

150g         Potato starch

2 tsp          Sea salt

1 Tbl          Raw sugar

1-2            Eggs

1 Tbl         Extra virgin olive oil

Place the mixture in a bread maker on the GF setting.  You have to have the GF setting because GF baking is entirely different from wheat bread. Also I’ve found that since gluten free baking is so temperamental, I use about 7 grams of dry yeast to the last mix to help with the rise. Otherwise, it is hit and miss on the fluffy vs. bricks. But you still have that wonderful sourdough flavour. 

Sounds like a lot of work, but when you are set up for gluten free baking anyway, it’s not that bad. If you would like to set up a time for me to call you to help trouble shoot, Email me. gale4health@yahoo.com

If you have the starter add a couple tablespoons to your gluten free pancake batter…..best GF pancakes I’ve ever made!