Gluten free bread

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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.

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