Ingredients

The following ingredients have 20 Servings
  • 80 g fine white rice flour
  • 80 g white teff flour
  • 100 g oat flour
  • 40 g millet flour
  • 50 g potato starch
  • 60 g tapioca starch
  • 1 tbsp xanthan gum
  • ¾ tsp fine sea salt
  • 1 tsp bicarbonate of soda ((baking soda))
  • 7 g gelatine powder (or 4g Vegegel)
  • 3 tbsp milk powder (or dairy free alternative (eg coconut milk powder))
  • 10 g easy bake instant yeast (eg. Allinson's Easy Bake )
  • 3 large eggs (at room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
  • 1 tbsp runny honey
  • 370 g warm water ((hand temperature only - 38 to 40 C))
  • 1½ tsp lemon juice
  • 3 tbsp sunflower oil
  • milk or egg-wash to glaze
  • seeds/oats/nuts for decoration

Instruction

  • If piping a bread bouquet, pre-plan the design and either draw it out or make a full-size template (to fit the tray being used and to be placed under the baking paper lining). Allow for gaps between the piped rolls as they will expand with proofing and join together. Line the tray with baking paper.If making loaves, base-line two 1 pound bread tins with baking paper.
  • Weigh and mix together all the flours, xanthan gum, salt, bicarbonate of soda, gelatine/vegegel, milk powder and yeast (TIP: weigh into an airtight container and shake vigorously). Set aside.
  • Crack the eggs into a large bowl and add the honey and hand-warm water (at 38 to 40 C).
  • Beat with a hand whisk until well blended and airy.
  • Add the lemon juice, sunflower oil and dry ingredients and blend together well using a mixer with a dough hook attachment or wooden/silicone spoon. Continue to mix for a couple of minutes to allow the ingredients to amalgamate well (scraping down the sides of the bowl a couple of times to ensure the mix is well-blended).
  • To make loaves, spoon the dough into base-lined bread tins/moulds (about two-thirds full) and smooth the tops with the dampened back of a spoon.. For piped bread shapes, spoon into a piping bag attached with a large round nozzle.
  • If piping a bouquet, pipe the design onto the tray lined with baking paper, leaving a very slight gap between piped elements to allow room for proofing (the dough should join to form one piece on rising).Once piped, remove the template (if using one) from underneath the baking paper.
  • Cover with clingfilm and place somewhere warm for about 40 to 45 minutes to proof until almost double in size. If your home is cold, place on a folded tea towel in a pre-warmed oven (at about 50 C) with a bowl of steaming water.
  • Once proofed, brush the top of the dough with egg wash or milk to glaze.
  • If using seeds to decorate, sprinkle them on top.
  • Pre-heat the oven to 180 C/350 F/Gas 4 and bake the bread – 15 minutes for small rolls, about 20 to 25 minutes for a bouquet or larger piped pieces, 30 to 40 minutes for standard loaves.
  • Once baked and golden brown, remove from the oven and carefully transfer to a wire rack to cool (slide the bouquet off with the support of the baking paper) .