The world of gluten free bread is 1 of a great many hurdles, obstacles, stumbling blocks & generally odd unpronounceable bits that are more reminiscent of a science experiment that food.

But not here.

Because being a tad familiar with this game I know how different naturally gluten free flours behave (& don’t as the case may be on occasion!). So yep I’ve got you covered with this fluffy textured delight, & you definitely won’t have to resurrect any dusty chemistry textbooks to understand what I’m talking about.

Serves 8

  • 105g buckwheat flour
  • 100g brown rice flour
  • 145g chickpea flour
  • 1 teaspoon xantham gum (find in the free from section of supermarkets or online)
  • 3 1/2 tablespoons extra virgin olive oil (must be cold pressed & really good quality here!)
  • 5g fast action (AKA instant) yeast
  • 1 ½ teaspoons sea salt flakes plus extra for sprinkling
  • 3 fresh rosemary sprigs
  • 1 medium organic egg, beaten
  • 300ml tepid water
  • 4-6 garlic cloves cut into thin slivers
  1. Line a brownie tin with parchment paper.
  2. Add the flours, xantham gum, yeast & salt to a large bowl. Use a ballon whisk to combine & remove any lumps in the flours.
  3. Make a well in the centre, add the egg, 3 tablespoons of olive oil & the water then mix to a stiff batter.
  4. Beat the batter with a wooden spoon or silicone spatula for 5 minutes before transferring to your tin & evening out the top with a spatula. Cover with a cloth & leave to prove for an hour.
  5. Preheat your oven to 220°C.
  6. Pinch off small clusters of rosemary leaves & pair with a garlic sliver. Poke into your loaf in a regular pattern, drizzle with the remaining oil & sprinkle with salt flakes.
  7. Bake for 25-30 minutes until golden, leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool before slicing.

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