I am ecstatic. I have conquered gluten-free bread! Thanks so much to Chantelle, one of my readers, who sent me the recipe. I have made changes but the base idea is the same. I used a different gluten-free flour mix, made a few other changes and plonked it all in a breadmaker to save me work. It came out delicious and light with air holes like in gluten bread. My family approve wholeheartedly. It feels like such an achievement after so many weird results in the past. Now I have that one ticked off, I am going to make a start on a gluten-free and low FODMAP cookbook. For a while I floundered about getting the hang of this new eating regime but I feel confident enough now to do this.
I am glad of this triumph because I have been feeling down lately because of the problems I am having with my neck and shoulders due to my job. In the last week, I have been doing a specific databasing task and it has almost killed me. After two solid days of it, I had to change hands and use the mouse in my left hand (no mean feat) because of the intense burning down my neck into my right shoulder and on down into my arm. Two more days and I had to change back. So I now have burning in both shoulders and down both arms. Friday was diabolical and I ended up taking painkillers for the first time and dosing myself with a hefty helping of wine. My physiotherapy appointment on Friday evening helped quite a bit but he says it is my choice to suffer like this or not since we know the cause – my job! What am I to do? It is my work. And this blog and my writing are my hobbies. I have spent very little time on the computer today – Saturday – but I did want to get this post done about my wonderful bread and so I am back on the computer. It’s a no-win situation. And I have no solution for it at this stage. Suggestions welcome.
Gluten-free and low FODMAP Bread
1.5 cups white rice flour
1/2 cup brown rice flour
1/2 cup potato starch
3/4 cup tapioca flour
2 tbsp chia seeds
1 tbsp sesame seeds
1 tsp salt
3 tbsp olive oil
1 cup warm water
2 tbsp sugar
1 tsp white wine vinegar
2 tsp fresh yeast granules
1. Place everything in a breadmaker and put it on the dough setting.
2. I wanted it to rise more than the breadmaker allowed so I removed it when it was mixed, placed it in an oiled loaf tin and placed it in the drawer under the oven to stay warm for 1 hour.
3. Preheat the oven to 180°C/350°F.
4. Bake for 30 minutes or until it sounds hollow when you knock the top with a knuckle.
5. Let sit in the loaf tin for 5 minutes and then remove to a cooling rack.
6. Let cool completely before slicing.