- Serves 8
- Prep in 10 minutes + 1 hour proving time
- Cook in 30 minutes
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.
- Freezer Friendly
- High Protein, High Fibre, No Sugar
- Naturally Gluten Free
- Prep Ahead - Lasts 5 days
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 1/2 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.
Keep in a sealed container for up to 5 days or freeze for up to 3 months.