Crusty Mixed Herb Bread
Vegan, Wheat free, gluten free, soya free, yeast free, rice free - Crohns, Coeliac & Endometriosis Safe
This makes a small loaf so that it can be eaten the same day.
3.5oz Almond Flour
3.5 Sorghum Flour
2oz Sago Powder/Tapioca Powder
2oz Potato Flour
2oz Arrowroot Powder
1 Tsp Xanthan Gum
2 Tsp unrefined Sugar
1 Tsp Baking Powder
1 Tsp Coconut Oil
3 Heaped Tsp Barts Fine / Mixed Herbs
215ml Warm Water
Pre-heat the oven gas mark 6 / 200oC / 400oF
Combine unrefined sugar, xanthan gum, salt and baking powder in a bowl together.
Next add the GF flour mix (arrowroot powder, sago powder, almond flour and potato flour) together with the mixed herbs and mix together.
Melt the coconut oil with a ladle over a naked flame or melt in a bowl over boiling water.
Add the melted coconut oil to the mixture and stir in.
Add the Warm water slowly mixing as you go.
You should stop adding water if your dough looks like this or add a little more water if the dough is quite dry.
The dough isn't elastic like normal dough because there is no gluten in it so to knead the dough you need to first pick it up and squish it altogether to make sure everything is mixed in.
Grab the side furthest away from you.
Lift the dough and pull it towards yourself.
then fold over and push down slide forward and start the process again.
Keep kneading the mixture for a couple of minutes.
You should now have a nice ball of dough.
Shape it into which ever shape you would like it to be. I chose a typical rugby ball shape.
Cover with foil.
Put it onto a tray and into your pre-heated oven for 40-45 minutes then for the last 5-10 minutes take the foil off until it is nice and golden.
Tap the bottom of your bread and if it sounds hollow this means it is cooked .
Leave to cool down a little.
Remember this bread needs to be eaten the same day.
You can slice and toast the bread and put pure spread on it.
Or you can use your homemade Almond Butter HERE is the recipe.
This was a lovely yummy bread!
Hope you like it.
x x x