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.
- 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
- Line a brownie tin with parchment paper.
- Add the flours, xantham gum, yeast & salt to a large bowl. Use a ballon whisk to combine & remove any lumps in the flours.
- Make a well in the centre, add the egg, 3 tablespoons of olive oil & the water then mix to a stiff batter.
- 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.
- Preheat your oven to 220°C.
- 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.
- 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.