So, I know … it has been a while since I posted, longer than I planned anyway. It seems that one down side to bus life in Winter is the reduced solar power we have. My old laptop is the one thing on the bus that needs to be plugged into a regular (i.e. not solar) plug and sucks up the power fast which means that I either have to duck into the library to use it for any length of time or wait until a sunny day! Well here it is a sunny Sunday afternoon and I thought I would get onto a blog post at last.
We are just back from a quick overnighter down the coast. It was only 30 mins away and yet with SH1 closed it was such an awesome break. Parked up right on the beach without the hum of traffic made us all feel very spoilt and themselves spent hours on the rocky shore exploring and playing. It is wonderful having our home with us where ever we travel and being able to have those home comforts too. One home comfort I have been enjoying lately is some homemade Gluten Free bread (and toast). The shop stuff is good but it usually comes a quite a price and invariably gives me a bad case of wind …. enough said!!
Anyway … this recipe is one that I shared last year but if you are like me and completely forgot about it while basking in the Summer sun then here it is again. Actually I have a lovely mum from one of Infant Massage Courses to thank for the reminder and I’m so glad she did. This loaf recipe is super easy!! It is my favourite kind of recipe in fact … the chuck it all in and bake kind ;). I have changed it only a little since last time so as to accommodate my vegan child however you can’t really tell anything is different and it makes a fantastic loaf. This GF loaf will last quite a few days in an airtight container, slices really well and can be frozen for toasting later. I have to say, with many other recipes tried and tested, that this really is my favourite Gluten Free bread recipe. Hope you enjoy it too.
Gluten Free Bread
Makes 1 loaf
- 1 Tbsp Dried Yeast
- 2 Cups Warm Water
- 1 Cup Brown Rice Flour
- 1 Cup Buckwheat Flour
- 1 Cup Chickpea Flour
- 1/2 Cup Tapioca Flour
- 8 tsp black chia seeds
- 8 tsp boiling water
- Sprinkle of Salt
- 1/2 Cup Olive Oil
– In a large bowl whisk the water and yeast 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 warm, possibly enjoying some yummy GF toast 😉