Recipe of Quick Second attempt gluten free bread

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, second attempt gluten free bread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Second attempt gluten free bread is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Second attempt gluten free bread is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook second attempt gluten free bread using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Second attempt gluten free bread:

1. Get 220 g mixed gluten free and buckwheat flour (probably 100g buckwheat to 120 gluten free - I used Doves free from)
2. Take 60 g oats
3. Make ready handful flax seeds
4. Make ready 1 tsp salt (level)
5. Take half heaped level tsp bicarbonate of soda
6. Take 200 ml milk (I used a mix of coconut and oat milk but dairy is fine)
7. Get 1 tbsp. honey
8. Take half teaspoon of freshly squeezed lemon juice

Instructions to make Second attempt gluten free bread:

1. Preheat the oven to 180˚c. Mix the flours, flax seed, salt, and bicarbonate of soda in a large bowl.
2. Blitz the oats in a food processor until flour-like. Add this to the other dry ingredients.
3. Melt the honey on medium for 20 seconds.
4. Add the lemon juice to the milk and stir. Add the honey and stir again.
5. Make a well in the centre of the dry ingredients and pour in the milk mixture. Mix thoroughly until completely combined. The dough will be sticky and less solid than regular bread dough.
6. Line a small square or rectangular tin with parchment paper.
7. Pour the dough into the tin and top with a handful of oats. Mark a cross in the top of the dough.
8. Bake for 30 minutes. Check the bread is cooked by tapping the base - a hollow sound means it is cooked. If not, place back in the oven on 160˚c for a further 10 minutes.

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