• Combine the yeast, honey & water, & leave for 15 minutes.
• Combine the rest of the ingredients, then add the yeast mixture.
• Mix well for a minute or 2 then put into a lined loaf tin. It will be fairly loose & sticky at this stage.
• Cover, with room for it to rise (I put it inside a bag, blow into it then twist it shut), & leave somewhere warm to rise for about 1/2 an hour.
• Uncover, then bake at 220c for 40 minutes, covering with foil after 25 to prevent the top from burning.
No-knead gluten-free bread
I’m not a huge fan of chia & flaxseeds due to their high phytic acid content so I wouldn’t use this as a staple, but if I’m in need of a decent gluten-free loaf, this is my go-to recipe.
It behaves like a proper loaf, holding its shape & tasting delicious, giving the fake sponge-like bread imposters a run for their money, flying the flag for the world of gluten-free, AND it doesn’t need kneading.
Yippee!
100g millet flour
100g sorghum flour
100g chestnut flour
85g buckwheat flour
20g ground flaxseed
20g ground chia seed, or 40g of just one of these
1 1/2 teaspoons sea salt
2 tablespoons melted goats butter/ coconut oil
400mls warm water
3 teaspoons yeast
2 teaspoons honey
