![]() ![]() There is no need to knead! Dough will be like a wet, sticky, scone dough, not like a regular bread dough. Pour liquid mixture into the mixing bowl with the dry mixture and combine with a wooden spoon until well incorporated.Place yeast in water, eggs, olive oil, and honey into Thermomix and mix 15 sec/speed 4 until combined (or mix in a separate bowl with a wire whisk).Place flours and psyllium husk powder back into Thermomix bowl with tapioca starch and salt, and mix 10 sec/speed 5 until well combined (or combine by hand).Mill other grains if needed for second flour (sorghum/millet/etc), removing to mixing bowl as you go. Mill brown rice in the Thermomix in two batches 1 min/speed 9 per batch (or use pre-ground rice flour).Place psyllium husk into Thermomix or blender and mill 1 min/speed 9 or until very fine.Cover and leave to sit while continuing with recipe. Place yeast into a bowl and pour over water.** If you haven’t made this bread before, I recommend watching this video first! I mean, look at this – it even bends without breaking!! It turned out better than any gluten free bread I’d tasted before. Then recently I bought the cookbook ‘Healthy Bread in Five Minutes a Day’ and I learnt to make gluten free artisan bread. I still had to force my son to eat it though – he wanted his spelt bread back. I did end up making my own gluten free bread with Cyndi O’Meara’s recipe (originally from the Changing Habits Changing Lives cookbook), which is much nicer than the shop bought bread, and cheaper, and you can grind up the grains in your Thermomix. And it’s totally useless for sandwiches or for wrapping around a sausage. I mean, have you ever tried the gluten free bread from the shop? Yeah, not so exciting. When we went gluten free, the most difficult thing for us was not having bread. (Didn’t you love eating folded-over sandwiches as a kid? I did.) But it’s also the thing that causes bloating and discomfort in a lot of people, and does such terrible things to coeliacs! It makes the bread soft and pliable, so you can fold a piece of bread in half and it doesn’t break and crumble. It gives bread that lovely, light, slightly chewy texture. Gluten is the protein in bread that makes the dough all stretchy and elastic. Bread is a bit of a sore point with a lot of people who can’t have gluten. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |