Mel’s yummy bread

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Recipe's preparation

Method

Step 1: Prepare yeast mixture


Add 480 g warm water, 20 g sugar, and 12 g yeast to mixing bowl.
Heat 2 min / 37°C / speed 2.

Step 2: Add dry ingredients


Add:

180 g maize starch
120 g brown rice flour
80 g potato starch
40 g cornmeal
40 g millet meal
30 g quinoa flakes
20 g pea protein
20 g flaxseed meal
12 g psyllium husk
8 g xanthan gum
10 g salt


Mix 10 sec / speed 5.

Step 3: Knead


Knead 2 min / Dough mode.
Mixture will be thick and sticky — this is normal for gluten-free dough.

Step 4: Tin & Shape


Transfer dough into a lined loaf tin (22–24 cm).
Smooth the top with a wet spatula or wet hands.
(Optional) Sprinkle extra seeds over the top.

Step 5: Prove


Cover loaf with a clean cloth.
Leave to rise 45–60 minutes or until visibly puffy.
Gluten-free dough will not double in size.

Step 6: Bake


Preheat oven to 200°C (fan 190°C).
Bake 50–60 minutes, or until loaf is golden and sounds hollow when tapped.

Step 7: Cool


Remove from tin and cool completely on a wire rack before slicing.
This step is crucial for a perfect gluten-free crumb.