Rice flour, modified tapioca starch, linseed, pumpkin seeds, sunflower seeds, white buckwheat flour, linseed flour, sugar, primrose flour, salt, psyllium ground husk, hydroxpropyl methylcellulose, dry baker’s yeast, mono-diglycerides of fatty acids
The mix will make a 1lb loaf or 8 breakfast rolls. Just add water and oil.
Prepare a 1lb loaf tin, grease it and sprinkle with gluten-free flour,
Pour the dry mix into a bowl and mix thoroughly,
Add 3 tablespoons of oil and 360 – 380 ml of water slowly to the mix,
Knead the dough * thoroughly until a uniform consistency is obtained,
Leave the dough in the bowl for about 15 minutes in a warm place,
After this time, knead the dough for about 2 minutes,
Put the dough into the prepared loaf tin,
Cover the tin with a cloth and put it in a warm place for about 25 minutes,
Preheat the oven to 200 degrees,
Put the bread in the oven and bake 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 for a further 15 minutes.
Slice, eat and enjoy!!
* The dough will be slightly sticky in texture unlike conventional dough and as a result may be harder to knead.