Recipe (in sequence):
2/3 cup warm water
2/3 cup liquid (mixture of 1 egg and natural yogurt)
2 Tbsp grapeseed oil
1 tsp agave nectar
2 cups bread flour
1/2 cup tapiaco flour
1/2 cup potato flour
2 Tbsp grounded black sesame
1.5 tsp instant active yeast
Mode: Dough, knead for 10 minutes. Change to baking mode, set timer to bake 1 hour later - for proofing purpose. Bake for 1 hour and done.
Results: This bread turned hard the next day. Is a recipe that i need to modify and experiment further next time.
I am trying to incorporate gluten free flour into bread making - slowly. Tried fully replacing and failed terribly twice, this time, i replaced with lesser ingredients. I read that xanthan gum is crucial in making gluten free bread, i have tried replacing it with chia seed (1 tsp + 2 Tbsp of water) without success. I am still discovering a recipe that works for me.
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