GF bread with rice/buckwheat/maize flour (from German GF brochure)

[vivacity]

GF bread with rice/buckwheat/maize flour (from German GF brochure)
(20 slices)

Ingredients:

350g brown rice
50g buckwheat
50g maize flour
200g milk or soya milk, lukewarm
200g water, lukewarm
1 tsp sugar
1 tsp salt
1 sachet of dried yeast
40g butter
1 egg

Procedure:

1)   Mill rice in two portions in TMX 1 ½ m/speed 10. Set aside.
2)   Mill buckwheat 30s/speed 10.
3)   Add rice flour and other ingredients to the bowl 3m/dough setting and then place dough in oiled bread pan.
4)   Leave dough to rise for 1 hour and then bake in a preheated oven.

Oven temperature: 200C
Baking time: about 30 minutes

[Thermomixer]

Thanks vivacity.  I bought buckwheat yesterday and MrsT siad - what for - now I have an excuse.   

Actually was going to make a buckwheat risotto and buckwheat noodles, but can do this too. 

[Millipede]

Ok I have some questions about this recipe and/or GF bread recipes in general.

I have a whole lot of brown rice to use up, which was the reason I dug out this recipe. We dont have to avoid gluten in this household so I am not really familiar with GF cooking.

Anyways I made up the bread exactly as per recipe (well except that I didnt have buckwheat and just substituted more brown rice in) and  the 'dough' had the consistancy of pancake mix  . Is that normal?? LOL. I figured the bread wouldnt work but was curious to see what it would look like after proving so I didnt chuck it out. (ever the scientist   ) . After an hour the 'dough' had risen to the edge of the loaf tin so I thougtht 'what the heck I'll chuck it in the overn and cook it'.

Anyway what resulted was a nice, bubbly, nutty flavoured loaf of bread.

So did I get lucky or is that how all GF bread works?

[brazen20au]

Hi Milli
yep, generally GF 'doughs' are runnier than a gluten bread dough

thanks vivacity, i might give this one a try i bought a second bread tin so i can do 2 loaves for rora at a time so now i need to use it!

[Millipede]

Ok Cool. Dough is a very loose description of what I created though. I literally poured it into the loaf tin 

My step-mum has coeliac disease, so i will tuck this recipe away Although I liked it enough to make it for us on a regular basis.

[brazen20au]

Milly, did you find that this bread was very crumbly on the top surface?

it smells and tasted DELICIOUS - probably the best GF bread yet - but when i sliced it (with an electric slicer) all the top just broke off and crumbled...

i have to admit though that i'd left it cooling and forgotten about it for about 6 hours, so perhaps it had dried out a little?

[Millipede]

I honestly cant remember Karen. I dont think so, but we did eat it pretty much as soon as it came out of the oven.

[JaneeZee]

Does anyone know what I can substitute the yeast in this for?  I am doing a demo for a family who are yeast, wheat & dairy free & would like to give it a go.........

Thanks

[Chelsea (Thermie Groupie)]

Gosh that is a big ask.   I have made a special loaf that uses baking powder before (people raved about it on a website), but I thought it was very cakey.  Gluten free sourdough would probably be a good option for the family in the future.