This is a basic recipe for gluten-free bread. Leaving out the gluten of course has a profound effect on the bread so don't expect it to be just like conventional bread. The dough will be more like a batter, and the finished bread will be denser in texture. It would be worth experimenting with this recipe - try adding other non-gluten flours - chestnut, maize, lupin - to vary the texture and flavour of the bread.
Let us know how you get on - we'd very happy to post successful changes to this recipe.
Potato Flour 250g (9oz)
Soya Flour 140g (5oz)
Buckwheat Flour 50g (2oz)
Dried Yeast Sachet 7g
Salt ¾ Teasp.
Sunflower Oil 2 Tablesp.
Warm water 450ml (15 fl.oz)
Grease and line a 2lb loaf tin.
Sieve the flours, yeast and salt together. Make a well in the centre and add the sunflower oil and water.
Mix thoroughly to form a smooth paste. Pour into the loaf tin. Bake at 180°C (350°F) / Gas Mark 4 for an hour until golden and firm to the touch.
Remove from the tin and cool on a wire tray.
Note: Some dried yeasts seem to work better than others - so experiment with different types.
Variations: Add 1 - 2 oz toasted sunflower seeds.
Add 1 - 2 teasps. Caraway seed to decorate top or incorporate.
The taste tests are in - so far: 0 people thought Quick Gluten-free Yeast Bread was Yummy 0 thought Yuck. What about you - Yum or Yuck?!