Gluten Free Bread

Ingredients

• 1/4 cup (60ml) olive oil, plus extra for brushing
• 2/3 cup (160ml) almond milk
• 3/4 cup (180ml) warm water
• 2 tsp malt vinegar
• 2 1/2 cups (375g) gluten-free all-purpose flour
• 1/3 cup (25g) psyllium hus
• 2 tsp xanthan gum
• 2 tsp fine salt
• 3 tsp instant dried yeast
• 1/4 cup (45g) mixed seeds (flaxseed, chia, fennel, poppy, sesame)
• 1 tbsp honey

Method

1. Combine the oil, almond milk, warm water and vinegar in a jug and whisk together.
2. Place the flour, psyllium husk, xanthan gum, salt, yeast, seeds and honey in the bowl of a bench mixer. Using the dough hook, mix on medium speed to combine.
3. Slowly add the milk mixture and knead for 10 minutes.
4. Line the pizza pan with baking paper.
5. Turn the dough out onto a lightly floured surface and shape into a ball. Place the dough onto the lined tray. Cover loosely with plastic wrap and place in a warm, draft-free place for 1-2 hours or until it starts to crack.
6. Place the wire rack in position 3.
7. Set the oven to BAKE > 180°C > CONVECTION > 50 MINUTES to preheat.
8. Remove the plastic wrap and brush the loaf with extra oil.
9. Once preheated, place the loaf in the oven and cook until golden brown.
10. Cool bread on a wire rack.