This golden, crusty loaf has a delicious, moist, close-textured interior. The addition of bicarbonate of soda and cream of tartar helps to make the bread rise.
For dark gluten-free bread, use half the amount of soy flour and in place of potato flour use 200 g buckwheat flour. The loaf has a dark crust and dark, moist crumb with a close texture. * For a corn-flavoured gluten-free loaf, use 200 g each of cornmeal and cornflour and 100g buckwheat flour instead of the brown rice, potato and soy flours. Decrease water to 360 ml. The loaf has a paler crust and a level, slightly crackled top. * For a ground rice gluten-free loaf, substitute 200 g cornmeal or polenta and 200 g ground rice for the brown rice, potato and soya flours. Use 360 ml lukewarm water. This loaf has a grainy texture.
This bread recipe is ! Tastes like something died in my mouth. - 17 Feb 2013