As a person who has Coeliac disease, avoiding gluten has been important in my life ever since I was diagnosed and realised what I needed to do in order to improve my health.
Unfortunately, a food that I love is good bread - something that didn't seem to align with finding a gluten free option. Something else that I disliked was the fact that almost all gluten free bread that is available commecially in supermarkets is packaged in a lot of plastic, often similar to vaccum packed style packaging.
This all led to me starting to explore the option of baking my own gluten free bread.
So, on to the internet I ventured in search of a good gluten free bread recipe. I found some that were quite good, but still not what I was looking for. Therefore, I started to adapt and experiment with recipes until I stumbled upon something I like.
Now I am not saying that this compares with a beautiful french baguet, but it is defintley (according to my own biases :)), very nice and well worth a go if you are like me and need to avoid gluten.
So here it is:
Flour Mix - makes total 3.5 cups:
Mix the flour mixture together thoroughly.
Add the Seed mix to the flour mixture and thoroughly combine.
Add the “other ingredients” and thoroughly combine.
Mix thoroughly all the Wet Ingredients and then add these to the mixture. Blend thoroughly.
Mix and blend until the mixture has the consistency of a thick batter. You may need to add more milk until the correct consistency is achieved. It is better that the mixture is a little too runny than too thick.
Add mixture to baking pan and press into shape. Allow to rise for approximately 2 hours. After approximately 30 minutes, reblend the mixture and then let sit for the remaining 1 and a half hours. If it doesn’t rise much, it may be too cold. Perhaps sit it in the sun (under a cover) for a while.
Bake in the oven at 180 degrees for 1 hour.