Gluten Free Bread

This recipe is for a basic loaf of bread.  It can be used for sandwiches but it's best eaten the day you make it.  For some reason, this bread was way better made in New Zealand than in Canada - it could be the difference in altitude, it could be that the ingredients are slightly different - who knows.  Anyway, if you make it, I'd love to hear how it turns out for you.  

I mix it in my breadmaker although I have been known to make it by hand using the cake mixer.  The dough is too soft and sticky to knead by hand.  You may need to add more water.

I do not bake the bread in the breadmaker but you can.  In my breadmaker, this makes a very odd shaped loaf and it doesn't brown so I put it in a loaf tin and bake it in the oven.

Ingredients:
400mls warm water
1 egg
400 grams gluten free flour mix (see recipe)
100 grams buckwheat flour
1 tablespoon guar gum
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast
50mls oil

Put the ingredients in the breadmaker in the above order.  Turn the breadmaker onto the dough setting and start the machine.  After about 10 minutes scrape down the sides into the mixture.  You may find you need to add more water at this stage (you'll get better at judging this as you make the bread more often).

When the cycle is finished, turn the dough into a well oiled loaf tin.  Rise for about 1 hour.  Brush with melted butter (or oil if dairy free is necessary).

Bake at 200 degrees celsius for 30 min or until it is golden brown and smells done.

Remove from the oven and cover with a dish towel for 15 minutes.  

Turn out onto a cooling rack.  Turn over so that the top of the loaf is up.  Cover with a dish towel until cool.

If you are making the bread using a cake mixer put the yeast, sugar and water into the bowl first and allow it to sit for about 10 minutes before adding the rest of the ingredients and kneading.  You can use the quick rise method below:

Knead for about 10 minutes using the electric mixer.  Put the dough in a well greased bowl.  Cover with greased cling wrap or put the bowl in a greased plastic bag.  Microwave on low for 1 minute (I use 30% power in my microwave).  Rest for 10 minutes.  Microwave for another 10 minutes on low.  Put the dough into the loaf tin and bake as above.

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