CRUSTY ARTISAN BREADS (WITH PHOTO'S)

Dry Ingredients:

60g of ground rice (Gem Pack)
50g of tapioca flour (Allergycare)
45g of ground almonds (Gem Pack or similar)
30g of rice flour (Doves Farm)
20g of cornflour *
* (Brown & Polson no longer considered GF due to cross-contamination)
20g of dry milk powder (Dawn)
20g of caster sugar
2 tsp of xanthan gum
½ tsp of salt
Rice Bran for dusting (Ener-G)

Wet Ingredients:

1 Tbls of vegetable oil
2 eggs separated (discard 1 yolk)

Yeast Ingredients:

1 tsp of caster sugar
1 sachet of dried yeast
100ml of warm water

Method:

Combine all the dry ingredients in a large bowl and set aside.
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Mix the yeast ingredients and set aside in a warm place to grow and foam.
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Whisk egg whites to soft peaks add the 1 yolk and oil and mix to combine.
(don’t mix the full eggs and oil together, this is not the same and won’t work)
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When the yeast is ready.
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Add the wet and yeast ingredients all at once to the dry ingredients and mix.
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Pre-Heat oven to 350F/GasMark 4
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Depending on which form your bread will take, ie: Standard loaf, flat bread
Vienna type roll, basket loaf.
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Fill into suitable containers and allow to prove for 45 mins in a warm place.
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Dust top with rice bran and score diagonally with an oiled knife.
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Bake for 35 - 40 mins,
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Remove from the container(s) (with the exception of the Vienna type roll, just rotate this )
and return to oven for 5 mins to allow crust to crisp
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Allow to cool fully on a rack.
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Vienna Roll Type of Artisan Bread
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It was achieved using a tin foil serving plate (Platter) shaped and lined with a 'Magic' Cooking Sheet
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After enlarging Image Left click to reduce it to a completely viewable size

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Cottage Loaf or Basket Loaf.
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List of modified ingredients to achieve this is set out below.
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Dry Ingredients:
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90g of ground rice (Gem Pack)
75g of tapioca flour (Allergycare)
70g of ground almonds (Gem Pack or similar)
45g of rice flour (Doves Farm)
30g of cornflour *
* (Brown & Polson no longer considered GF due to cross-contamination)
30g of dry milk powder (Dawn)
30g of caster sugar
3 tsp of xanthan gum
3/4 tsp of salt
Rice Bran for dusting (Ener-G)
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Wet Ingredients:
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2 Tbls of vegetable oil
2 eggs separated (discard 1 yolk)
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Yeast Ingredients:
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2 tsp of caster sugar
2 sachet of dried yeast
250ml of warm water
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Method:
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Combine all the dry ingredients in a large bowl and set aside.
.
Mix the yeast ingredients and set aside in a warm place to grow and foam.
.
Whisk egg whites to soft peaks add the 1 yolk and oil and mix to combine.
(don’t mix the full eggs and oil together, this is not the same and won’t work)
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When the yeast is ready.
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Add the wet and yeast ingredients all at once to the dry ingredients and mix.
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The mix will be quite dense use a spoon dipped in water to fill tin.
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Fill into a 6" spring form tin lined with magic cooking sheet
press down well all around and smooth off top using a wet spatula.
allow to prove for 45 mins in a warm place.
OR
Pre-Heat the oven and turn off place the tin into the SWITCHED OFF OVEN
and allow to prove until risen to top of tin (about 30 mins)
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Remove and dust lightly with rice bran, Turn on oven 350F/GasMark 4
return to oven and bake for approx 30 mins until top is well browned.
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Remove from oven, remove springform and lining, invert and return to oven
for 5 mins to allow the base to crisp.
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Remove and allow to cool fully on a rack.
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A Cottage Loaf may have originally been made in an old saucepan, hence the shape.
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After enlarging Image Left click to reduce it to a completely viewable size