Easy, delicious, nutritious, gluten free bread. This one is not my own recipe – all credit goes to The Holistic Ingredient – but I make it every week and it’s just awesome.
Use a gluten free flour mix if you’re just starting out and don’t have all these flours. But I find the combination of buckwheat, sorghum and tapioca works really well. Enjoy!
Gluten free bread
Gluten free, dairy free (does contain some amines and salicylates, but is tolerated fine by me and mine. swap the coconut oil to rice bran, if you like)
Ingredients & method
1 1/4 cups warm water (not hot)
2 tablespoons chia seeds
2 tablespoons rice malt syrup
1 1/2 tablespoons dry active yeast
Place these four ingredients together in a bowl, the warmth of the water will melt the rice malt syrup to runny and that will activate the yeast. It will grow!
Then mix together the following:
1 1/2 cups sorghum flour
2/3 cup buckwheat flour
1 cup tapioca flour
3 tablespoons coconut oil, melted
2 eggs, whisked
1 1/2 teaspoons apple cider vinegar
1 1/4 teaspoons sea salt
Pour the activated yeast mixture into the flour mix and stir until all flour combined. Leave to rise in a warm place, covered with a clean tea towel.
Preheat oven to 200 degrees C and fold the mixture into a greased and lined loaf tin (about 24cm x 13.5cm is the perfect size but a little smaller or larger won’t matter). NB. Original recipe says 180 degrees C, so maybe my oven isn’t as hot. If you use 200 degrees, please check as you go, so you don’t burn your loaf.
Place the loaf in its tin on top of the warm oven to continue to rise before baking.
Bake for 45 minutes, then turn the bread out onto a wire rack and tap on the bottom – if it sounds hollow, it’s ready. You could also use a skewer, and check that it comes out clean. If not, bake for another 5.
Try to let it cool before you cut it… very hard to do. Love it with coconut oil and raw honey as a naughty but nice treat.