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Gluten Free, Dairy Free Blitz Bread

Gluten Free, Dairy Free Blitz Bread

 

Gluten Free Blitz Bread Recipe

 

Wet Ingredients:                                                   Dry Ingredients:

2 cups boiling water                                            5 ½ cups gluten free flour (any combination)

1 tbsp honey                                                             3 tsp salt

2 cups cold water                                                   1 tsp baking powder

2 cups mixed seeds                                              3 tbsp psyllium husks

¼ cup chia seeds                                                  

¼ cup olive oil

1 tbsp dried yeast

 

  • Dissolve honey in the boiling water in a bowl big enough to hold all wet ingredients
  • Add cold water, seeds, olive oil and yeast. Let it stand for 10 minutes. Preheat your oven to 50 degrees.
  • In the meantime, combine all dry ingredients in a large bowl to hold the complete mix.
  • Add the wet ingredients to the dry ingredients and mix well until combined.
  • Divide dough into two lined loaf tins (10x20cm), put tins into the warm oven and bake for 25 minutes.
  • Then turn oven to 210 degrees and bake the loaves a further 45 minutes or until they sound hollow when tapped.
  • Let the bread cool and if wanted, slice it and freeze in portions. This bread lasts about a week and toasts well.

 

 

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