- 400 g / 14 oz / 2 cups rice flour
- 200 g / 7 oz / 1 cup maize flour
- 100 g / 3 ½ oz / ½ cup chestnut flour
- 100 g / 3 ½ oz / ½ cup guar flour
- 15 g / 1 tbsp fine salt
- 15 g / 1 tbsp dry baker’s yeast
- 400 g water
- 2 tbsp oil
Heat the water to around 40°C (100°F).
Mix the flour, salt and dried yeast in a mixing bowl.
Pour in the warm water and oil, and knead together into a smooth dough.
Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature.
Grease and flour the inside of the loaf baker.
Knead the dough again by hand to release the carbon dioxide.
Shape it into a cylinder and place in the loaf baker.
Put the lid on top and leave to rise for 50 minutes at room temperature.
Pre-heat the oven to 230°C / 450°F / Gas Mark 8.
Brush the top of the loaf with water.
Cover with the lid and bake for 45 minutes.
Leave to cool for 5-10 minutes, then remove from the loaf baker.