Ingredients
The following ingredients have 4 Servings
- 230 g Doves Gluten Free Brown Bread Flour (Freee Brand)
- 100 g Oat Flour
- 90 g Teff Flour (or use buckwheat or millet flour )
- 1 tbsp xanthan gum
- 1 tsp fine sea salt
- 1 tsp bicarbonate of soda
- 7 g gelatine (or 4g vegegel)
- 3 tbsp milk powder/dairy free milk powder
- 11 g Instant yeast (I used Allinson's Easy Bake )
- 3 large eggs (UK Large - at room temperature)
- 1 tbsp runny honey
- 370 g warm water (hand-warm )
- 1½ tsp lemon juice
- 3 tbsp sunflower oil
- milk or egg to glaze
Instruction
- For loaves - Base-line two 1 pound non-stick loaf tins with baking paper and lightly oil the sides by rubbing with a little butter or dairy free spread. For rolls - Base line a large baking sheet with baking paper.
- Weigh and mix together all the dry ingredients (TIP: weigh into an airtight container and shake vigorously). Set aside. (NOTE - If pre-weighing the dry ingredients ahead of time, set the yeast aside and add just before mixing the dough).
- Crack the eggs into a large bowl and add the honey and hand-warm water.
- Beat with a whisk until well-blended and airy.
- Add the lemon juice and sunflower oil and beat again.
- Add the dry ingredients and mix with a dough hook mixer attachment or wooden/silicone spoon until evenly combined.
- Continue to mix for a few minutes to allow the ingredients to amalgamate well and become a gloopy batter.
- Spoon the dough into your base-lined bread tins/moulds (about two-thirds full), or scoop large spoonfuls onto a baking sheet lined with baking paper and smooth with a wet knife/back of a spoon.
- Cover with clingfilm and place the trays somewhere warm for about 40 to 50 minutes to rise to almost double size.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Before baking, brush the tops of the dough with egg or milk to glaze.
- Bake the bread – 15 minutes for small rolls, 25 to 30 minutes for larger loaves.
- Remove from the oven when baked golden brown and transfer to a wire rack to cool.
