I have tried a variety of recipes for Gluten Free Bread it has to be said …. all with varying degrees of disaster! I am a lazy cook by nature. It needs to be fairly basic with not much brain power required. It needs to be quick and easy. I need to have the ingredients in the cupboard or readily available at the local shops. Yes … I’m sure the sour dough, gluten free bread is delicious and very edible however I am almost guaranteed to forget about feeding the starter and it is way too much thought needed by me in advance of actually getting to eat.
Then low and behold a miracle occurred!! Yes … I’m fairly easy to ‘wow’ when it comes to food. While down at my local organic shop the other week I noticed a recipe sheet for Gluten Free Bread that seemed to tick most of my boxes. Mix, cook and eat all on the same day. 🙂 Turns out it is also a pretty good loaf of GF bread too!
Thought I would share it here for you all to try and let me know your thoughts. It lasts for a few days pretty well if stored in an air tight container. I even tried freezing a few slices to toast at an even later date with success and without it all falling apart on me. Sorry to the original recipe writer as the shop didn’t source it and then I have done my usual adaptations.
Gluten Free Bread
Makes 1 loaf
- 1 Tbsp Dried Yeast
- 1 Tbsp Honey
- 2 Cups Warm Water
- 1 Cup White Rice Flour
- 1 Cup Buckwheat Flour
- 1 Cup Chickpea Flour
- 1/2 Cup Tapioca Flour
- 8 tsp chia seeds
- 8 tsp boiling water
- Sprinkle of Salt
- 1/2 Cup Olive Oil
– In a large bowl whisk the water, yeast and honey and leave for 10 minutes to activate.
– Add all dry ingredients apart from chia seeds and mix well
– Mix chia seeds and boiling water then add to bread mixture with the oil.
– Mix well and pour into a lined bread tin.
– Leave to rise for 10-15 mins. It doesn’t rise much on baking so if you want a bigger loaf then leave it to rise longer before cooking.
– Bake at 170 C for 45 minutes.
Hope this finds you happy, healthy and enjoying some warm bread. 🙂