Blech in CQ it is ridiculously hot... Honey and I have been seeking refuge in our air-coned room this week and 
today when I went to cook, I realised why we hide away so much... I had to have a shower after 20 mins prep... I was not going out there doing calculations in my head with this heat so I made a full batch of bread dough. Recipe Here. This is my go to GF bread recipe, it’s yummy and cheaper than the nut bread. But lately I have not bothered making it much due to not wanting the oven to contribute to any more heat in our house. I started to think of alternatives…
today when I went to cook, I realised why we hide away so much... I had to have a shower after 20 mins prep... I was not going out there doing calculations in my head with this heat so I made a full batch of bread dough. Recipe Here. This is my go to GF bread recipe, it’s yummy and cheaper than the nut bread. But lately I have not bothered making it much due to not wanting the oven to contribute to any more heat in our house. I started to think of alternatives…
As soon as I heard of this, I have been wanting to try out the slow cooker method for making bread and as this is the yummiest cheap recipe I have found I decided to see if it would work, I had my doubts due to the differences in cooking styles, but the end result was quite nice. Very handy for days when I need to run a few errands, come home to delicious bread. I also thought of my toaster oven, both appliances use less energy/hour than the oven too which is a bonus.
I am out of yeast so am doing this bunch with baking powder, I actually prefer this method as it saves a lot of time having to juggle rises but it is slightly nicer with yeast, but not 5 hours nicer. Today instead of sorghum I am using maise corn, grown by our L2L member, Robert. I have tried in the past popping corn and rice as well which we love, while chia, quinoa and besan- not so much... well not at all really (you will see my thoughts on that adventure in the cooking section of this site). 
For the milling, I grabbed from the freezer rice and corn flour that I had milled in experiments using the TB1, TM31, Mistral and Bellini. Mistral and Bellini mill slightly courser than the TB1 and TM31, but the flour is very usable and gives a crustier crust. If you are on a low gluten diet, this rice flour found in the Asian section at Coles, may help you to achieve a smoother result (should you require it) if you are worried about the “glutinous” check this out. You could use it instead of the brown rice flour or sorghum flour. I will be testing this flour in another blog. Right beside it, similarly packaged was the tapioca flour, I usually buy the pictured arrowroot flour, but decided to give this a try today. It was fantastic, and cheap.
So can this recipe be used to make a sandwich loaf? I was keen to test that theory too, I woke up hungry; no leftovers as we ate out last night, the kitchen was stinking hot, so today was the day to test all cooking methods. One quirky dough makes 4 small loaves as I was not going to be bothered to do maths in the summer heat of our kitchen the division of bread dough w
ent as follows: 2 lots in the bread tin in the oven, 1 lot in the toaster oven, 1 lot in the slow cooker. All were delicious. The drawback with the toaster oven was that it needed to be reset after an hour, and t took about 1hr 40mins to be cooked with a nice crust (200c with a water bath when adding the dough to the oven). I popped the bread dough (which was a little sticky so I kneaded in some more flour- all purpose GF Woolworths select brand, and lowered it down into the SC with the baking paper). I am very impressed with the loaf of bread in the tin. It worked very well and I look forward to yummy sandwiches with it tomorrow. I will try cooking it next time in the toaster oven to save energy. Perhaps there will be a larger SC batch in my future too.
ent as follows: 2 lots in the bread tin in the oven, 1 lot in the toaster oven, 1 lot in the slow cooker. All were delicious. The drawback with the toaster oven was that it needed to be reset after an hour, and t took about 1hr 40mins to be cooked with a nice crust (200c with a water bath when adding the dough to the oven). I popped the bread dough (which was a little sticky so I kneaded in some more flour- all purpose GF Woolworths select brand, and lowered it down into the SC with the baking paper). I am very impressed with the loaf of bread in the tin. It worked very well and I look forward to yummy sandwiches with it tomorrow. I will try cooking it next time in the toaster oven to save energy. Perhaps there will be a larger SC batch in my future too.
Day 2
All bread was still moist this morning, my thoughts of toast for breakfast were supplanted when I had a nibble of the yummy moist bread… so nice I ate it plain (though I had been drooling over thoughts of butter and OzEmite). I cut each loaf into slices and placed some in the freezer and kept some on the counter. The Loaf from the tin had an air pocket in the top, I will need to research ways to get rid of that for the future; however it does not effect the flavour.
Day 3 and 4
Bread had been refrigerated and was a bit hard due to it being colder. It was very nice toasted.
I also made a chart for easy reference, as sometimes it is tricky to do the conversions in, I have been unable to upload it but if you would like a copy please check out our Facebook page in the files section or click this link otherwise, pop me an email and I will get it to you.
Judie
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