Glutenfree bread

Ingre­di­ents for glu­ten-free bread:

• 40g Flax meal
• 400 ml water 
• 200 g glu­ten free oat flour
• 100 g mil­let flour
• 50g Pota­to- or Chick­pea flour
• 50g Tapio­ca starch
• 1 heaped tsp bak­ing pow­der
• 1 teas­poon Salt

Pre­pa­ra­ti­on:

Pre­heat the oven to 200 degrees. 

First, the lin­seed meal is mixed with the water and left to swell for 20 minu­tes. Then mix the dry ingre­di­ents in a bowl and stir in the swol­len lin­seed meal. Knead the very sti­cky dough brief­ly but evenly. 

With wet hands, shape the dough into a loaf or small roll and cut it leng­thwi­se. Sift a litt­le flour over it to make the bread look more attrac­ti­ve after bak­ing. Bake the bread or rolls, depen­ding on size, for approx. 45–60 minu­tes at 200 degrees. Let cool on a cake rack.

The­se spreads go well with bread. 

Bon appe­tit!

Pho­tos: Maar­ja Urb