Charlotte’s Gluten-Free Bread Recipe No.22
Our wonderful Food Developer Charlotte spent months perfecting our gluten-free bread, here’s recipe 22/30 for you to try at home.
155g oat flour
83g buckwheat flour
62g teff flour
36g chia seeds
28g psyllium husk
188g mixed seeds
(Charlotte used a blend of linseed, pumpkin seeds, sunflower seeds, red quinoa)
12.5g bicarb soda
49ml maple syrup
40ml apple cider vinegar
Mix all dry ingredients together (flours, chia, psyllium husk, seeds, bicarb, salt), making sure there are no lumps.
Mix the maple, vinegar and water together. Add to the dry ingredients and mix to combine.
Leave the dough covered in a warm place, to allow the ingredients to hydrate, for around an hour. The dough will be stickier than a usual bread dough.
Transfer the dough to a lined baking tray and bake for around 1h15m at 180℃, or until risen and dark brown.