Interesting to know more and more facts about gluten-free technique. Some new discovery for the people who has allergy to gluten.
I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
200g brown rice flour
200g potato flour
100g soy flour
1 teaspoon salt
2 teaspoons dry yeast
400ml lukewarm water
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
optional raisin & cashew nut
- Sift the rice, potato and soy flours into a large bowl with the salt. Remove about one-quarter of the mixture and set aside.
- Make a well in the centre of the dry ingredients.
- Sprinkle the yeast onto water to dissolve. Add to the well with the honey and olive oil. Stir the dry ingredients into the liquid to make a smooth, thick batter.
- Cover bowl with damp cloth and leave in a warm place for about 30 minutes.
- Preheat oven to 200ºC.
- Mix bicarbonate of soda and cream of tartar with reserved flour mixture; sift mixture on top of the yeast batter. Stir gently until combined; the mixture will have a foamy appearance.
- Add on raisin & cashew nut.
- Transfer to the loaf tin.
- Bake for 25–30 minutes or until firm, crisp and golden brown.
- Turn onto a wire rack to cool. This loaf keeps well for up to 2 days and is very good toasted, I made into sandwiches.