- 1 cup brown rice flour
- 1 cup sorghum flour
- 1 cup gluten-free oat flour
- 1/2 cup quinoa flour
- 1 teaspoon sea salt
- 2 1/2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 2 tablespoons maple syrup OR honey
- 2 tablespoons olive oil
- 1/3 cup chia seeds, ground into a powder (I use a blender or pestle and mortar will do)
- 1/3 cup psyllium husks
- Whisk together all of the dry ingredients in the bowl of a stand mixer with the paddle attachment.
- In a bowl, whisk together the water, yeast, and maple syrup OR honey. Let sit for 7 minutes. The mixture should be frothy and smell of warm yeast. Add in the olive oil.
- Slowly whisk in the ground chia seeds and psyllium husks, making sure there are no clumps. Allow this mixture to sit for 3-5 minutes, until thick.
- Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball.
- Remove from the mixer and place in an oiled loaf tin. Cover with a towel and let rise in a warm, even temperatures place (I usually let mine rise in an off oven with the door closed) for 45 minutes to an hour. The dough should double in size.
- Preheat the oven to 190C.
- Once the dough has risen, use a sharp knife to make a long slit down the center, drizzle with olive oil, and top with a pinch of course salt.
- Place bread tin on the lower middle oven rack and bake the bread in the oven for 60 minutes.
- Remove from the oven and let the bread cool completely on a wire rack before cutting.
– Eat within a few days and store in an air tight container or store the slices in the freezer.
– If you don't have a bread tin you can allow the dough to prove in an oiled bowl and bake on a baking stone or baking tray. This will allow the bread to form a nice round loaf which looks more artisanal.