If you've been following this blog at all you'll already know about my pursuit of a decent sliced loaf that doesn't break the bank.
Thus far my many efforts have lead to mostly inedible lumps that would be more at home jamming a door open then they would be in a lunchbox.
That was until....dun dun duh...the breadmaker!
My boss in work loaned me his and I tried out a recipe last night. Thanks Martin!
The results? Instant success; well it took 3hours and 18minutes to cook and I kicked off the process at 9.15pm, so between waiting for the bread to cook and cool I didn't get to bed until after 2am.
The recipe I used is from the excellent "Diet Intervention and Autism" by Marilyn Le Breton.
- 2 1/2 cups of rice flour
- 1/2 cup potato starch flour
- 1/2 cup tapioca starch flour
- 1 tbsp xanthan gum
- 1 tsp salt
- 2 tbsp sugar
- 1 sachet (2.25 tsps) yeast
- 3 eggs, at room temp, beaten
- 1/4 cup sunflour oil
- 1/2 cup non-dairy, non-soy milk (I use hemp)
- 3/4 cup warm water
- 1 tsp white wine vinegar (optional)
- Mix all dry ingredients bar yeast
- Mix all wet ingredients
- Put wet ingredients into bread maker
- Put dry ingredients into bread maker
- Sprinkle yeast on top
- Set to cook a 1.5 lb (750g) loaf.
- Pick your crust colour
- Hit start
- (Don't use start delay function as the milk could curdle)
- Wait 3 hours 18 minutes (or whatever)
- Remove immediately onto a wire rack
- Don't carve into slices until fully cooled.
I had a tow truck on hand in case the bread turned out like it's predecessors, but luckily it wasn't needed!