Five months ago I asked ChatGPT and Perplexit.ai for some gluten-free bread recipes. They provided several and I have been attempting, with limited but growing success, to make a good one.
With the weather cooling and the oven setting on the lowest heat still not giving me an adequately risen dough, I asked my elder daughter if she had a bread maker. She has one and hadn’t used it for 5 years so was very happy to lend it to me.
First time I used the bread maker the loaf turned out sensational!
Wow! Who would live life without a bread maker! (Obviously a competent baker would, but that’s a stripe I have yet to earn! LOL!)
If you are interested, here’s the recipe as provided by Perplexity.ai and my substitutions/additions:
Gluten-Free Multi-Grain Bread Recipe
Dry Ingredients:
• 1 cup (120g) brown rice flour
• 1/2 cup (60g) white rice flour
• 1/2 cup (60g) buckwheat flour
• 1/4 cup (30g) almond meal
• 1/4 cup (30g) potato starch
• 1/4 cup (30g) tapioca starch
• 3 tablespoons (20g) coconut flour
• 1 tablespoon (12g) xanthan gum
• 2 teaspoons (7g) baking powder
• 1 teaspoon (6g) salt
Wet Ingredients:
• 2 cups (480ml) warm water (95-110°F / 35-43°C)
• 2 tablespoons honey or sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup (60ml) olive oil
• 3 large eggs, room temperature
• 1 teaspoon apple cider vinegar
Instructions:
1. In a large bowl, mix all the dry ingredients thoroughly.
2. In a separate bowl, whisk together the wet ingredients.
3. Combine the wet and dry ingredients, mixing well to form a sticky dough.
4. Transfer the dough to a greased 9 x 5-inch loaf pan.
5. Cover and let rise in a warm place for about 1 hour.
6. Preheat the oven to 350°F (175°C).
7. Bake for 45-55 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Cool in the pan for 10 minutes, then remove and cool completely.
Because buckwheat and almonds are presently contraindicated for Julie I substituted 90 grams of Hazelnut meal to replace the buckwheat flour and almond meal.
I have heard it is not good to cook honey so I used some coconut flower nectar instead.
I also added 50 grams each of flax seeds, pepitas, sesame seeds and sunflower seeds. (You could barely discern them in the resulting bread.)
All credit to Sunbeam for the bread maker, the result was as good a loaf as I have eaten. But please don’t tell Teal. She might ask for her bread maker back!