Gluten-Free Sorghum & Buckwheat Yeasted Bread

Ingredients

Makes 1 medium loaf

120g sorghum

120g buckwheat

90g ground almonds

70g tapioca flour

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

1/2 tsp sea salt - or a little more if preferred

3/4 level tsps guar gum

4 tsp linseeds in

100ml hot water

2 medium eggs

2 tbsps olive oil

1 packet dried active yeast

200ml warm water

buckwheat flakes for sprinkling

Method

Combine linseeds and hot water in a small bowl. Leave for 15 minutes or so to become gelatinous.

Dry whisk the flours in a bowl, add the active dried yeast, the sunflower and pumpkin seeds, and dry whisk again.  Line a loaf tin with baking parchment, (you can use a loaf tin liner for this and keep it in place by sticking it to the sides of the tin with a little butter) and pre-heat convection oven to 180*C, (static oven to 200*C).

Beat the eggs until fluffy in another bowl, add the 2 tbsp of olive oil to this bowl. Combine the linseed and the egg mixtures, then add it to the mixed flours and seeds together with the 200ml of warm water, and beat everything together to mix thoroughly.  The batter should be loose, and not too stiff.

Spoon it into the prepared tin, sprinkle the top with buckwheat flakes, cover with a large inverted plastic container or bowl that will not touch the top as it rises, (clingfilm sticks to the top and tears the dough before baking) and leave to prove in a warm place for 1 hour.

When the loaf is level with - not above the top of the tin - put it in the hot oven, and place a greased baking sheet over the top of the tin to act as a lid, and bake for 45 minutes.

The loaf should be nice and brown, and sound hollow when you tap the base.  Transfer to a wire rack to cool.

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: gfshiptonmill