I love bread, my other half calls it my drug of choice, the trouble is I don’t work well with Wheat. Coupled with the intense memories I have of baking bread with my mum means that I find it very hard not to bake and eat bread. Hence my search for the perfect gluten free home made loaf. This is a good gluten free recipe, it makes a nice bread and is even nicer toasted and piled with lots of butter makes a lovely start to the day coupled with a really good coffee!. Note the 2 Tsp of salt in the recipe as I find that shop bought gluten free bread tends to be low on flavour.

Multi Grain Gluten Free Bread
Makes 1 Loaf
Oven at 200C

1 tsp each Chia and Flax Seeds
2fl oz boiling water
4oz oat flour (Ground oats)
4oz Ground almonds
21/2oz buckwheat flour
9oz Gluten free plain flour
1 tsp dried Milk powder
1 1/2 tsp dried Yeast
1 tbsp sugar
2 tsp salt
2 free range eggs
2 tbsp cider vinegar
8floz warm water

Stir the boiling water into the chia and flax seeds until they have formed a thick gel
Set aside
Add the flours, milk powder, sugar. salt. yeast into a bowl and whisk gently to aerate
Whisk the eggs with the vinegar gently
Pour the eggs into the flour, together with the seed gel, and the milk and stir to form a wet dough
pour into an oiled bowl, cover the bowl with cling and leave aside in a warm place to rise for 2 hours (it wont rise hugely so don’t be
disappointed!)
Shape into a loaf and place on a baking tray lined with baking paper. Cover and leave for 30 minutes.
Bake for 30-40 minutes until golden brown and cooked through.
This is delicious toasted and my favourite is with boiled eggs and Avocado.