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Full of seeds, fruit and buckwheat flour this Gluten Free Bread is so easy to make but doesn't compromise on flavour! #glutenfree #glutenfreebaking #glutenfreebread #glutenfreevegan | Recipe on thecookandhim.com

Gluten Free Bread

Prep: 15 mins | Cook: 60 mins | Total: 75 mins | Quantity: 1 x 9 inch (23cm) loaf

Ingredients

  • 1 + 1/2 cups (190g) buckwheat flour – I used Hodmedods
  • 1 cup (110g) oat flour (just whizz the oats in a blender or food processor)
  • 3 tblsp (35g) chia seeds
  • 3 tblsp (25g) ground flax seeds
  • 1/2 cup (80g) mixed seeds (my mix had sesame, sunflower, pumpkin and whole golden flax seeds)
  • 1/4 cup (35g / approximately 6) dried apricots – diced small
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 + 1/2 cups water
  • 2 tblsp maple syrup
  • 2 tblsp apple cider vinegar

9 x 5 inch (23 x 13 cm) loaf tin

Instructions

  1. Grease a 9 x 5 inch (23 x 13 cm) loaf tin. I dust in some extra buckwheat flour and use a strip of parchment as well to help prevent the loaf sticking but my tin is old and losing its non-stick!
  2. In a large bowl whisk together the buckwheat flour, oat flour, chia seeds, ground flax seeds, mixed seeds, diced apricots, bicarbonate of soda and salt
  3. In a medium bowl whisk together the water, syrup and vinegar then stir into the bowl of dry ingredients
  4. Mix well, making sure no pockets of flour remain. Leave the dough to rest for 15 minutes - this allows the chia seeds to absorb some of the liquid and swell
  5. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5
  6. Bake the loaf for 1 hour, carefully remove from the oven and leave to cool in the tin for 10-15 minutes before tipping out onto a wire rack to cool completely. Store in an airtight container once cold
  7. This bread freezes really well - I slice any that I'm not going to eat and freeze in little bags. It also makes great toast if it's starting to go stale

Recipe by The Cook & Him at https://thecookandhim.com/recipes/gluten-free-bread/