All posts by Carol McKay

sour dough bread – gluten free

cover to prevent the outside from browning and drying out too much
cover to prevent the outside from browning and drying out too much
ta daaa
ta daaa

Dry ingredients mixed together first:

1. 1/2 cup buckwheat flour
2. 1/2 cup millet meal
3. 1 cup urad bean flour
4. 1 cup maize flour
5. 1/2 cup tapioca starch
6. 1 1/2 tsp salt

Mix well.

Then the not so dry ingredients:

7. 1/2 cup almond meal
8. 1 Tablespoon linseeds
9. 1 Tablespoon sunflower seeds
10. 1 Tablespoon pepitas (pumpkin seeds)
11. 1 tsp (rounded) caraway seeds or some other herbs or spices

Mix.

Wet ingredients:

12. 1/2 cup fruit juice
13. 2 cups water
14. 1 dribble kefir

Mix well.

Place in a covered loaf pan to rise at 30 degrees Celsius optimally.

Preheat oven to 200 degrees Celsius.

Bake for 40 minutes with a sheet of aluminium foil to cover and a hole or two to let the steam escape.

There was moisture on top, so I removed the foil and put the bread back in the oven on the lowest setting for five minutes.

Slice once it is cold.

Nicest toasted.

Verdict: Yum! Goes especially well with Anathoth jam (with no additives) which I found in one of our larger Woolworths Supermarkets (not my local one unfortunately).

21st March 2010

Rosemary on the inside, Nigella on the top.

A fairly typical outing in Newcastle

Strolling, and looking, and shopping, and eating, wOOOooOOO.