Now with better understanding of building structure for gluten free bread and a reliable recipe, I can be a little more adventurous with ingredients that I can lay my hands on.
I had a bag of whole grain buckwheat flour that I need using up and I am particular fond of the bottle of organic maple syrup I have in my fridge. So this round loaf is little experiment that I dare take on.
The recipe is very similar to the one that I previously posted with slight change in the ratio of ingredients to give it a stronger structure. We need that for this bread will not be placed in a baking tin to proof.
Experiment Recipe – Gluten Free Dairy Free Bread
100g ground golden flaxseeds (preferred to brown flaxseeds for a nuttier flavour)
130g whole grain buckwheat flour
120g corn starch
25g ground psyllium husks
15g unrefined brown sugar or cane sugar
15g organic maple syrup
10g instant yeast
One medium size egg (room temperature)
30g sunflower oil (for it does not affect the taste of the dough)
7g sea salt
For more pictures and more information on the steps below, please click here to divert you to my previous post on gluten free bread.
***Pre-heat your oven to 230 degrees C**
Step 1 – Bring the ground flaxseeds with 350g of water to boil, and then transfer to the kitchenaid stand mixer with a dough hook to cool down to hand warm temperature.
Step 2 – Mix the other ingredients, except the egg, maple syrup, sunflower oil and the sea salt, in a separate bowl.
Step 3 – Once the ground flaxseed mixture is cooled to the desired temperature, pour the dry ingredients into the stand mixer with the egg and the maple syrup. Turn to a very low speed at 1 or 2 and mix the ingredients until the they are all blended well. With mark 2 or 4, it could take as long as 5 to 10 minutes. You will find the dough much wetter than traditional bread. (Optional – You could use 300g of water instead of 350g, but I find the dough not rise as much with less water ratio)
Step 4 – Now add the sunflower oil and patiently let the oil mixed well into the dough. At first, the dough will get separated by the oil and it did not look right. But don’t worry if you give the mixer enough time and at a low speed, the oil will eventually get absorbed into dough. This step is very important as an undermixed dough would not rise.
Step 5 – I tend to add the salt in the last stage of the mixing, so to allow the yeast and sugar work more in the beginning of the process. It should just take a couple of minutes to mix the salt into the dough evenly.
Step 6 – Now you could dust your work surface and your hands with corn starch. Please just put enough of corn starch to allow you to pick up the dough to work with. Excess amount of corn starch will affect the consistency of the dough quality and any destruction of the structure (with psyllium husks and flaxseeds) affect the proofing.
Step 7 – It is a dough that you can shape with but as it is wetter than the normal wheat flour dough and its delicate. Gently shape it into a round ball and place it in a well floured basket for proofing. Cover the dough with a plastic bag (sealed if you could). The dough should rise double in size in half an hour in room temperature or a warm corner in your house.
Step 8 – Once its risen to the desired volume, turn the dough upside down onto a baking tray, score it the way you prefer and then bake it in 230 degrees C for 40 minutes. You will know when it is cooked through if it sounds hollow when taping the bottom of the bread loaf.
For more pictures and more information on the above steps, please click here to divert you to my previous post on gluten free bread.