Besan Bread Mix (Makes 7 large loaves)

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BESAN BREAD MIX (MAKES 7 LARGE LOAVES)

 

 

3 1/2 cups brown rice flour

3 1/2 cups besan (chick pea, garbanzo, chana, gram flour)

14 cups white rice flour

7 cups arrowroot

7 tablespoons (9 1/3 tblsp US) xanthan or guar gum

1 1/4 cups sugar

2 tablespoons + 2 1/2 teaspoons (3 tbsp + 1 1/2 tsp US) salt

3 tablespoons + 2 teaspoons (4 2/3 tbsp US) baking powder

1 cup egg replacer powder

3 1/2 cups soy compound (or other dry milk sub)

 

 

Using a wire whisk mix all ingredients thoroughly. Store in an

airtight 10 litre/quart container.

 

 

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TO MAKE PLAIN BREAD. (large loaf)

 

 

2 1/2 cups water at body temperature

1/3 cup canola oil (or olive oil or a mix of both)

1 teaspoon apple cider vinegar

4 1/3 cups bread mix

2 1/2 teaspoons yeast

 

Make as per instructions below.

 

 

 

TO MAKE PLAIN BREAD. (small loaf)

 

 

1 2/3 cups water at body temperature

2 tablespoons (2 2/3 tblsp US) canola oil (or olive oil or a mix

of both)

1 teaspoon apple cider vinegar

2 3/4 cups bread mix

2 teaspoons yeast

 

 

 

Bread Machine Method

 

 

Combine wet ingredients withholding 1/4 to 1/2 cup water and

combine. Add the wet ingredients to the dry and mix together. Add

additional water slowly if required.

 

Spoon into the pan.

 

Set the bread machine to the setting recommended by the instructions

specific to your model. If there are no such instructions try either

the `Basic' setting or the `Rapid' setting. If your bread machine is

programmable, set it to skip the second kneading, as this is not

necessary for GF breads. Another option, for bread machines with

a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake

Only'.

 

If your bread machine does a reasonable job of mixing, it is

possible to add the wet ingredients to the pan and than add the dry

(or vice-versa, depending on the model). If using this method, about

5 minutes into mixing you will need to check that all the flour has

been mixed in thoroughly and, if not, scrape the sides and base and

stir with a rubber spatula. At this time check the consistency and

add extra water, 1 tablespoon at a time, if necessary. If the

mixture is too wet, try adding a little extra flour.

 

Remove the bread from the machine as soon as it is cooked and don't

leave in the machine during the `Keep Warm' cycle. Turn out from pan

after a few minutes and cool on a wire rack.

 

**If your bread machine has a removable blade, you can also try

this :

Mix the batter until smooth, remove the blade from the pan, place

the dough in the pan and cook normally. This way you avoid the big

hole in the bottom of the bread and also avoid the second kneading.

 

 

 

Hand Method 1

 

 

Combine wet ingredients (withholding 1/4 to 1/2 cup water as

explained below).

Add wet ingredients to dry and mix slowly. When combined beat on

high until batter is smooth, adding more water slowly if required.

Spoon into a loaf pan. Cover with plastic wrap and place in a warm,

draught free position to rise for about 1 hour. (If you can't find a

warm position, a very low oven can be used.)

Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes for

a large loaf or 40-50 minutes for a smaller loaf. (A skewer placed

into the centre of the bread should come out clean.) Remove from pan

and cool on a wire rack.

 

*If you find the bread is becoming too dark, you can loosely cover

it with foil part-way into cooking.

 

 

 

Hand Method 2

 

 

Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm

water. Add the yeast and set aside to proof for 10 minutes.(The

mixture should become frothy.)

Combine wet ingredients (withholding 1/4 to 1/2 cup of the water).

Add proofed yeast.

Add wet ingredients to dry and mix slowly. When combined beat on

high until batter is smooth, adding more water slowly if required.

Spoon into a loaf pan. Cover with plastic wrap and place in a warm,

draught free position to rise for about 1 hour. (If you can't find a

warm position, a very low oven can be used.)

Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes for

a large loaf or 40-50 minutes for a smaller loaf. (A skewer placed

into the centre of the bread should come out clean.) Remove from pan

and cool on a wire rack.

 

*If you find the bread is becoming too brown, you can loosely cover

with foil part-way into cooking.