Protein packed crusty gluten free loaf. Tastes amazing well toasted and spread with coconut oil and a sprinkle of sea salt
Place ingredients in breadmaker pan in this order:
One third of a jam far brown linseed, filled to the top with warm water and left to soak overnight.
Tip whole contesnts of jar into bread pan.
Further 250ml water
35ml cold pressed rapeeed oil
350g Shipton Mill Gluten Free Bread flour mix,
50g rice flour
50g buckwheat flour.
50g pumpkin seeds
1 1/2 teaspoon sea salt
2 tsp sugar.
2 - 2 1/2 tsp dired yeat in dispenser.
Set on quick loaf ( 2 hour setting)
Keeps well wrapped in a tea towel for 24 hours or 3 days in airtight container.
Added by: Sophie Hopker
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.
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers