In my last post I talked about technique. Here is the evidence, the first recipe in a series of artisan style gluten free bread. Once again I have stuck to my philosophy (OK, my obsession) of keeping it simple. A short list of ingredients. A simple technique. The result is a good bread. I am sure I can improve on this, but it is OK. I had some for lunch today.
This bread is made from millet flour, buckwheat flour chia, flax and some dietary fibre. There is less that 0.5g of bakers yeast, and of course that is where the techniques comes in. The full recipe is available in the RecipesforLiving store.
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.