This is a mix of ingredients which we figured out by trial and error that works best for us both with taste and price of the ingredients. This recipe is best for home bread maker oven with a gluten free bread setting.
Ingredients:
600 ml warm water
10 g yeast
1 teaspoon sugar
1 tablespoon gluten free flour mix
500 g Buckwheat flour
150 g Corn flour
50 g Gluten free flour mix
30 g butter
1 tablespoon xanthan gum
1 tablespoon of potato starch
2 teaspoons salt
Handful Seeds (up to you which)
Directions:
1) In a bowl mix together 200 ml of lukewarm water, 1 tablespoon of sugar, 1 tablespoon of gluten free mix and 10 g of yeast. Place the bowl into warm space (avoid draft!), cover with a dish cloth or towel and let rise.
2) If possible, take out the baking tin from the bread maker. Pour in 400 ml of warm water and add table spoon of xanthan gum. Mix best with a whisk so that it spreads evenly in the water.
3) Into a separate bowl sift together 500 g of buckwheat flour, 150 g Corn flour, 50 g Gluten free mix (ex. doves farm), 1 tablespoon of potato starch and 2 teaspoons salt
4) Pour the flour mix into the bread maker tin, make a well in the middle and pour in the activated yeast leaven into the well. Start the gluten free program on the bread maker.
5) Melt 30 g of butter and pour it into the batter. Now is also about the best time to add in the seeds so that they are correctly incorporated.
6) If you have the possibility do not forget to pull out the mixing spatulas before the rising process starts. It is also good to make a cut along the middle of the batter. This should help the rising process.
8) After the baking is done its best to take out the bread out of the baking tin and place it on a grill so that the moisture does not condensate inside the loaf. Best leave the bread to cool for at least an hour. After that you can eat it at your own leisure.
9) The final loaf weighs about 1,1 kg and can last up to a week if stored properly.
Enjoy
Tips & Tricks:
To get all the nutrients out of the seed you need to break the protective covering, so that your body, all the enzymes and acids, can get all the nutrients that are inside the seed. When you eat them whole they will only pass through your body undigested. This is best to be done in a food processor or a standing mixer by a few bursts or pulses. Not to make powder out of them.
Before the baking process starts you can coat the top of the loaf with egg yolk mixed with a bit of oil.
One new tip we saw but need to test was to put the bread on the side on the grill after baking is done. However we can't confirm yet if it is any good. The bread, which was in the video where we saw this trick in, seems that it fell a bit during the rising process which is something that rarely happenes to this specific mix that we are using.
We've also recently discovered some new tips that we never heard of when it comes to gluten free bread and we will be testing them in our next batch of bread that we're going to try so this recipe might get an update pretty soon.
The bread maker that we are using is ETA DELICCA 7149 90020 and the basic of this recipe was in the cookbook that came with this machine. However we still needed to find out the correct flour mix to get the desired effect
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