A bread made especially with the gluten intolerant in mind.
I discovered recently that adding buttermilk to regular bread gives a finer texture, and that grated raw potato improves its keeping ability and makes the bread softer.
I applied these to the new loaf and indeed it was more bread-like and less cakey.
It was nice fresh and delicious toasted the next day.
Gluten Free Buttermilk Bread
4 cups gluten free plain flour
4 teaspoons dried yeast
2 teaspoons salt
3 teaspoons sugar
1½ cups buttermilk
45g butter, diced
½ cup boiling water
50g potato (peeled weight), finely grated
2 teaspoons baking powder
Mix together the flour, yeast, salt and sugar and then make a well in the centre.
Heat the buttermilk to a little more than lukewarm (don’t worry if it separates as it’s heated).
Mix the butter with the boiling water until it melts. Mix into the buttermilk, together with the grated potato and then pour this mixture into the well in the dry ingredients. Mix well and then cover the bowl with a tea towel. Leave in a warm place for about one andd a half hours. It doesn’t rise to the extent of regular bread, but there will be some movement.
Whisk in the baking powder then pour this batter into a loaf tin (approximately 13cm x 21cm). Cover the tin with a tea towel and leave the bread to rise for 20 minutes.
Bake at 190 degrees C for 40 to 45 minutes until golden and it sounds hollow when taped with the fingertips. Turn out onto a wire rack to cool.