After a reasonable amount of internet reading I determined that two things were important: a) to beat the living daylights out of the mixture (it is not a dough) and b) the temperature of proofing needs to be high and consistent.
So first job - make a proofing box... Two plastic boxes, a cooling tray and an old light fitting later I developed this.
In the test, with the lid in place and insulated with two cushions, it reached 41°C...
Now for the mixture. In order not to be too complicated I followed the recipe on our bag of Doves Farm gluten free bread flour. I used our big mixer with the whisk attachment, yes the whisk, and I beat the hell out of the mixture. The results looked like this...
It went everywhere. It rose further still in the oven... more mess!! I think we need a bigger loaf tin although the recipe did say a 1 kg tin.
And the results...
A reasonable textured and tasting loaf...
Elizabeth has now tried it as a ham sandwich and as a toasted cheese sandwich and says...
"It's a good first attempt at this trickiest of challenges. The taste is ok and the texture better than any we have so far achieved. As far as gluten free goes, it's good!"
What we need now is a bigger loaf tin before the next attempt.
