Debbie Shaw’s Gluten-free Buckwheat & Flaxseed Bread

Ingredients
1 tsp black treacle or honey
120ml tepid milk
15-18g fresh yeast or 10g Doves Farm gluten-free quick yeast
1 large egg
2 egg whites (50g)
50g freshly ground brown flax seeds
100g buckwheat flour, sieved
30g brown rice flour, sieved
½ tsp of salt
110g tapioca starch sieved, measure into a separate bowl
olive oil for greasing

Method
Add the treacle or honey to the tepid milk, stirring to dissolve it, then sprinkle the fresh or dried yeast on top. Allow to stand somewhere warm for 10 minutes to froth up.
Whisk together the large egg and the egg whites in a large bowl. Stir the milk and yeast mixture into the whisked eggs, then mix in the ground flaxseeds. Set aside to allow the flax seeds to absorb the liquid for 10-15 minutes. The resting time is important, as it helps the mixture to thicken.
Stir in the sieved buckwheat and brown rice flour and the salt and allow to absorb for a further 5 minutes. Add the sieved tapioca starch to the rested dough.
Preheat the oven to 230°C/Gas Mark 8.
Oil a 13cm x 20cm (450g) loaf tin very well.
Transfer the dough to the well-oiled loaf tin, cover with a clean tea towel, put it in a warm spot and allow it to rise until it reaches 1cm before the top of the tin, approximately 50-60 minutes, until it reaches 1cm below the top of the tin.
Bake in the preheated oven for 10 minutes, reduce the temperature to 200°C/Gas Mark 6 and bake for a further 30-35 minutes, until the bread sounds hollow when you tap the bottom, and the loaf feels light.
Remove the loaf from the tin and put it back on the rack of the oven to form a crust for a further 5 minutes.
Cool completely on a wire rack before cutting. This bread keeps well.
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