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Wheat-free granary bread
(0 votes)
Difficulty:
moderate
Preparation:
1 hr
Preparation
ready in 3 hrs 30 mins
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Ingredients
for
1
- Ingredients
- 1 Tbsp flaxseed
- 1 Tbsp ground Chia seeds
- ¼ cup boiling water
- 1 cup gluten-free oat flour
- ¾ cup Almond flour
- ⅘ cup Teff flour
- ½ cup Potato starch
- ¾ cup Corn starch
- ½ cup Buckwheat flour
- 2 Tbsps dried Milk powder
- 1 ½ tsps Dried yeast
- 1 Tbsp sugar
- 2 tsps salt
- 2 large eggs
- 2 Tbsps Cider vinegar
- 1 cup warm water
Preparation steps
1.
Mix together the flaxseed and chia seeds. Pour in the boiling water and whisk quickly, until the seeds have formed a thick gel. Set aside to cool.
2.
Combine the oat flour, almond flour, teff flour, potato starch, cornflour, and buckwheat flour in a mixing bowl.
3.
Whisk to aerate, then whisk in the milk powder, yeast, sugar, and salt.
4.
Whisk together the eggs and vinegar. Pour into the mixing bowl, with the flax-chia gel and mix well. Slowly, add the warm water until the dough comes together. The dough will be wet and sticky. Do not add flour.
5.
Put the dough into a large, oiled bowl. Cover with cling film and leave for 2 hours until risen a little and a little drier.
6.
Shape it into a loaf shape and place on a baking tray lined with non-stick baking paper. Cover as before and leave to stand for 30 minutes.
7.
Heat the oven to 220°C (200° fan) 425°F gas 7.
8.
Bake for 30-40 minutes until crusty and browned and cooked through. Place on a wire rack to cool.
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