Ingredients
500mls water
3 x 60g eggs
2 tablespoons olive oil
1 tsp vinegar
4 cups GF flour (I use 1 cup each of buckwheat, wholemeal Lupin, chickpea and polenta)
3 tablespoons mixed seeds (I use poppy seeds, pine nuts, pumpkin seeds, sunflower seeds, sesame seeds, linseed)
1 tbsp xanthan gum
2 tablespoons sugar
1 1/2 tsp salt
2 tsp yeast
Method
Put ingredients in pan in the order above.
Place in bread maker.
Choose gluten free programme.
Select dark crust.
Select 1 kg loaf size (if you don’t have a size selection on your machine that’s fine)
Press start. Scrape sides of tin down after 5/10 mins to encourage all ingredients to be mixed properly.
Cook about 2.5 hrs.
This is very much a mix and match recipe as far as flours go. If I can’t find what I want I use other flours such as brown rice or tapioca. I have never used spelt but some people may like to use it.
I also add some Lupin kibble to my flour mix, the amount varies but about half a cup to my container, in which I mix all my flours.
