- 100 g brown millet flour
- 100 g rice flour
- 100 g chestnut flour
- 40 g potato starch
- 1 tsp baking powder
- 2 tsp pink salt
- 1 tsp baking soda
- 30 g nuts or seeds (optional)
- 420 ml fresh water
- 30 ml aplle cider vinegar
- 30 g psyllium husk flour
- In a bowl put first the water and the vinegar. Add the psyllium husk stiring with a whisk. It will get jelly very fast. Set aside for 30 minutes.
- In the meanwhile in another bowl add all the other ingredients and whisk them well.
- Preheat the oven to 250°C/480°F.
- Now add the psyllium husk jelly to the dry bread ingredients and start to combine. It will take about 10 minutes to have a homogenous dough. It will be lightly moist and sticky. Form a round or long bread and place on a parchment paper on a baking sheet. Put in the oven and bake for around 20 minutes. Then turn the heat a little down to 190°C/370°F.
- When the bread is golden check if it is ready. Take the bread out and knock on the bottom. If the sound is hollow it is ready. Otherwise leave the bread in the oven for another 10 minutes or until it sounds ready.
- Let the bread cool out completely on a cooling rack. Best over night.
You can choose your own flours and try out what is best to your taste. Even plain white gluten-free flour is a possibility for a more simple sandwich bread.
A great idea is to put some herbs or spices to make a Mediterranean bread or maybe a curry bread for an Indian touch.
You can put all kinds of seeds or nuts you like, but don't overload.
I sprinkled a little rice flour on the top before baking to give it a more 'bakery' look.
I store my bread in a clay pot. You can also freeze it, best after slicing it. This way you have ready portions.
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