The secret of gluten free bread is to use as many different sourcesof starch as possible. Try various combinations of flour to fit within yourbudget and your tastes.
Buckwheat flour bakes well but has a strong flavour. Some peoplefind it indigestible.
Sorghum and millet flours are excellent baking flours when combinedwith rice flour or gram flour.
Sweet chestnut flour is also very useful in both bread and cakemixtures and makes a softer bread.
Teff is a very dark, nutty flavoured flour.
Mixtures including sorghum and sweet chestnut flours make the bestbread and fruit cakes.
Pea flours and gram flours should be used in moderation. A smallamount improves flavour and nutrition but a large amount can give too stronga flavour and be indigestible.
The method of cooking makes a lot of difference to the bread.
Cook the bread in a shallow baking tray rather than a bread tin.The batter should not be deeper than 1"/2.5cm when poured into the tin. Cookingat gas mark 6 400°F 200°C will produce a good crust but will dryout the bread in a fan oven.
Bread can be cooked at a lower temperature or it can be steamedfor a much moister loaf.
Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.
In Africa and India a staple bread is produced by mixing sorghum,millet or white maize flour with boiling water to form a dough. The doughis then flattened by slapping from hand to hand, a skill that requires dexterityand practice. The flat loaves are cooked on a very hot ceramic or cast-ironsurface, when they balloon up to give a light top and a heavy base. Thismethod works only with very freshly-ground flour.
The method of cooking makes a lot of difference to the bread. Cookthe bread in a shallow baking tray rather than a bread tin. The batter shouldnot be deeper than than 1 inch or 2.5cm when poured into the tin. Cookingat gas mark 6, 400F, 200C will produce a good crust, but may dry out thebread in a fan oven.