Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 5g fresh yeast 225g water (warm) 140g maize flour 60g chestnut flour 20g gram flour 30g manioc (tapioca) flour 10g cider vinegar 5g sea salt dissolve yeast in the water and add all other ingredients. Dough should be like smooth, wet cement. You will be able to pour but not knead it. Grease a small bread tin (this is a half size loaf). Pour the dough in -- it should come two thirds of the way up. Don't bother to smooth it out. Cover and leave it to rise in a warm place (on top of the boiler or in an airing cupboard). You are aiming to allow it to reach the top of the tin ie an increase of about 50%. It should flatten itself out in the tin. Bake in a hot over (210C) for about half an hour. The loaf is done when it comes away from the sides. Take out of the tin immediately and return to the oven (now switched off) on a rack to allow bread and oven to cool down slowly together. I've not done this so I don't know that it works. I have used his regular bread and his sourdough recipes and they work very well. He uses small amounts of different non-gluten flours because he reckons that they each have different qualities to contribute to the task of being like a loaf with gluten holding it up. If this one is any good he does another with a rice sourdough which would be left around longer rising and fermenting and would therefore (I guess) carry out the necessary soaking to make flours like gram flour (chickpeas) more digestible. If you don't feel you want to cook this but want any info about any of the flours in this recipe just let me know and I'll post it. xx Sally Quote Link to comment Share on other sites More sharing options...
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