About this recipe: This golden, crusty loaf has a delicious, moist, close-textured interior. The ingredients are readily available from healthfood shops and the recipe is simplicity itself. Yeast gives a traditional flavour, while bicarbonate of soda and cream of tartar help to make the bread rise.
For a dark gluten-free loaf, use just 50 g (1¼ oz) soya flour and replace the potato flour with 200 g (7 oz) buckwheat flour. This loaf has a dark crust and dark, moist crumb, with a close texture. * For a delicious corn-flavoured gluten-free loaf, substitute 200 g (7 oz) cornmeal, 200 g (7 oz) cornflour and 100 g (3½ oz) buckwheat flour for the brown rice, potato and soya flours. Use 360 ml (12 fl oz) hand-hot water. This loaf has a paler crust and a level, slightly cracked top. * For a golden gluten-free loaf, substitute 200 g (7 oz) cornmeal or polenta and 200 g (7 oz) ground rice for the brown rice, potato and soya flours. Use 360 ml (12 fl oz) hand-hot water. This loaf has a light-golden, crazed top and a slightly grainy texture.
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
Used different ingredients. used standard gluten free flour instead of the mixture of potato, rice and soya flour - 08 Nov 2008
Used different ingredients. my nanny cannot tolerate gluten so she makes her own bread! its a lot easier than the one mentioned here! simply buy gluten free flour! (odlums i think is the name of the brand) and make like a normal bread! or you can even buy a special mix the is already mixed together all you have to do is add water! ask at you chemists! hope it helps! x - 30 Mar 2010
Pretty dreadful but easy to prepare for anyone who has baked proper bread. The result was crumbly, heavy and inedible. The birds are now eating it in the garden. The recipe needs something added to bind it and make it more light and spongey. Most gluten free breads include xanthan gum and/or egg to do this. - 11 Jan 2011