So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions.
It's quite yellow in colour from the corn, but otherwise it's not too unusual looking!
The crumb is holey and the bread is crusty with a very moist interior.
Makes 2 Baguettes
175g Potato Starch
155g Rice Flour
6g Psyllium Husk
500ml Warm Water
2T EV Olive Oil
Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins.
It is important to cool the bread fully before cutting into it.