This recipe is perfect for those who would like a delicious gluten free bread, without the hassle of making the sourdough starter. The dough takes less than 10 minutes to prepare. It may take a few attempts to perfect it, so don’t give up. The result is a delicious moist, slightly sticky bread with a chewy crust. At last – the texture of a ‘proper bread’ but without any gluten.
Ingredients:
200g Buckwheat flour (Sainsburys or Waitrose),
55g Tapioca Flour (health food shop or online),
5g Himalayan Salt,
4g Instant yeast,
13g Psyllium powder (health food shop or online),
400ml water.
Instructions:
Measure out the flours, baking powder, yeast and salt and mix together in a large bowl
Measure out the Psyllium powder into a separate bowl, add the water (all at once, stirring vigorously) – the resulting gel may have some lumps in it but that’s okay.
Wait 5 minutes for the psyllium gel to set, then add the gel to the flour mix and stir together until it forms a dough.
The resulting dough should be soft and sticky.
Leave it for at least 2 hours, preferably overnight.
Put into a small bread baking tray (line with baking paper to prevent the bread sticking to the tray). Cook at 190 centigrade for 55 minutes.
Once it comes out of the oven, leave it to cool before removing from the tray and slicing.
