Buckwheat brown rice gluten-free sandwich bread

I'll be the first to admit to having multiple gluten free failures! Many kinds of ugly monster breads, in fact.

Nearly a year ago, Martadella wrote about making a lovely gluten free bread.

This is the recipe:

• 160g buckwheat flour
• 80g brown rice flour
• 120g tapioca starch
• 120 potato starch
• 15g ground flaxseed                                                    <<< freshly ground
• 7g instant yeast or 9g active dry yeast                     <<< more than wheat breads
• 15g sugar                                                                       <<< (coconut sugar)8g salt                                         
• 24g whole psyllium husk or 18g psyllium powder  <<< even 18g is a lot! (powder)
• 40g oil or melted Ghee                                                <<< (olive oil)
• 10g apple cider vinegar or lemon juice                    <<< (apple cider)
• 530g warm water (100F/38C)                     
                 

This recipe worked for me too! 

An excellent bread that way exceeded my (admittedly low) expectations. As my daughter said, it has good crumb and good crust! I do think it is perhaps possible to improve the flavour and texture, perhaps by adding seeds or using alternative flours.

It seems like the folks at the YouTube channel "Gluten Free Gastronomist" are worth checking out. They know their stuff and have other interesting recipes too, including gluten free pita which may tempt me.

The bread wasn't perfect, mind you. I did get a section where the crust was beginning to lift on one of the loaves:

This reminded me of previous failures which had a lifted crust, except the previous failures were worse, a little like this. Previously, the cause for this was attributed to proofing for too long. Which was possibly the case here too.

These breads had about 30 minutes initial mix/hydration/rest time (15 minutes longer than the video suggested). This was followed by allowing an hour in the loaf pans at about 25/26C before baking. Fermentation is fast with this large amount of yeast; so I'll pay more attention to it next time, especially in reducing the initial mixing/hydration phase to 15 minutes and perhaps this small reduction will be sufficient.

I'll probably be making other gluten free goodies in the next 20 days as we're doing a "gut reset" diet which excludes gluten (and cows milk, and other potential allergens), so perhaps there will be more gluten free bakes from me shortly.