Gluten Free Bread

Gluten Free Bread

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Gluten Free Bread Recipe

This gluten free bread recipe is easy to make, healthy and delicious. A lot of gluten free breads are just a mix of starches, very refined white, so not very healthy or tasty, others are too sweet, too cake like or just don’t hold together. This bread is none of those. You may want to add different seeds or nuts, the milled flaxseed helps hold it all together and adds great flavour.  I used to have the problem that it didn’t rise once I put it in the oven, but then I just increased the quantities so that the head of the bread is above the tin when it goes in, this seems to have eliminated the problem, so the tin you use is important. The bread still  drops a little, but generally it stays high and looks beautiful. 

Ingredients

300g Buckwheat FlourWhite Anchovies on toast

200g Brown rice flour

150g Arrowroot flour  

150g Milled flaxseed (mill your own in a coffee grinder)

15g Instant dry yeast

2 Tbl Sunflower seeds

2 Tbl Sesame seeds

1 Tbl Flaxseed

1 tsp Celtic sea or Himilayan rock salt

3 cups warm water

20ml Olive oil

Method

Preheat oven to 190C. grease a long loaf tin or line with baking paper

Place all dry ingredients in a food processor, if you have a blunt kneading blade use that, otherwise the normal blade is fine.

Blend all dry ingredients.

Add warm water and oil blend until well combined.

Pour mixture into baking tin, cover with wet tea towel and set aside in a warm place until it doubles in size 20-40 min depending on how warm it is.

Place in oven and bake for 50-60min. The bread may sink as it bakes, do not worry. Once baked remove from the oven and turn out onto a wire rack immediately, allow to cool and enjoy!