Chestnut and rice flour bread

We have been scouring the web for a good bread recipe incorporating chestnut flour.  We found one on the glutenfreealchemist.com blog and tried it a few weeks back in our bread maker.   We made a bit of a hash with it and ended up with too much yeast and although the loaf was edible it did have a bit of a taste to it.   Determined to make things right we experimented with the loaf again today with a few changes, the first being mixing the ingredients and forming the dough by hand as our bread maker decided to pack up on us.  We also increased the proportion of chestnut flour to rice flour and used apple cider vinegar instead of lemon juice.   We baked it in our table top oven and are well impressed with the outcome.   This bread is now going to be a weekly feature and both of us are looking forward to toast and marmalade for breakfast.

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What do I need to make it?               

  • 230 gm chestnut flour
  • 230 gm rice flour (we used Dove’s Farm blend of brown and white rice)
  • 85 gm potato flour
  • 1 tbsp Xanthan gum
  • 4 tbsp dried milk powder
  • 1 ½ tbsp caster sugar
  • 1 ½ tsp salt
  • 3 large eggs
  • 370 ml water
  • 3 tbsp sunflower oil
  • 1 tsp apple cider vinegar
  • 7 gm fast acting yeast (we used Alinson fast acting yeast)

How much will I make?

A medium sized loaf (750 gm)

How do I make it?

Beat the eggs and white to a light fluffy consistency.  Place the egg and water mixture  in a large mixing bowl, add oil, apple cider vinegar, milk powder, sugar, salt and Xanthan gum followed by the flours and yeast.    Mix everything together with a laddle or use your hands (it can get a bit messy) until all the ingredients are fully incorporated.  Cover the dish with a wet cloth and allow to prove for an hour in a warm area.   The dough should rise before you transfer it into a greased loaf tin and bake in a pre-heated oven at 190 degree Centigrade for 45-50 minutes.   Remove and cool on a wire rack before slicing.

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