Rice flour, modified tapioca starch, buckwheat flour, linseed flour, sugar, psyllium husk, salt, hydroxpropyl methylcellulose, dry baker’s yeast, mono-diglycerides of fatty acids
Brown Bread Mix
Prepare a 1lb loaf tin, grease it and dust it with gluten-free flour,
Pour the dry mix into a large bowl and mix thoroughly,
Add 3 tablespoons of oil, 400 – 420 ml of water (slowly), 2 teaspoons of white vinegar to the mix,
Knead the dough* thoroughly until a uniform consistency is obtained,
Leave the dough in the bowl for about 10 minutes in a warm place,
After this time, knead the dough whilst in the bowl, for a further 2 minutes,
Put the dough into the prepared loaf tin,
Cover the dough with a cloth and place it in a warm place for about 20 minutes,
Preheat the oven to 200 degrees,
Put the loaf in the oven and bake the bread for 20 minutes,
Increase the baking temperature to 225-230 degrees and bake the bread for another 7 minutes,
After the time has elapsed, turn off the oven and cool the bread in the tin for about 5 minutes,
Remove the bread from the tin and let it cool down.
Slice, eat and enjoy!!
* The dough will be slightly stickier than conventional dough and as a result may be harder to knead.