Gluten Free and based on an Irish Soda Bread, buttermilk helps produce a light and moist texture.
2 ¼ cups blue top milk* (*must use blue top)
3 tablespoons white vinegar or lemon juice
OR 1 x 600g carton buttermilk
1 cup millet flour
½ cup potato flour
1+ ¼ cup brown rice flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon guar gum *see alternative below
¼ cup flaxseed meal
½ teaspoon salt
1 tablespoon sugar
Egg wash: 1 egg mixed with splash of water and pinch of salt,
1 teaspoon sesame seeds
To make buttermilk; Pour milk into a bowl and add vinegar. Stir and let it sit at room temperature for minimum 15 minutes. Pre heat the oven to 220ºC. Sift millet, potato and brown rice flours, raising agents and guar gum together into a large bowl. Add flax seed meal, salt, sugar and stir well. Make a well in the centre.
In a small bowl break egg and whisk in the buttermilk. Pour the wet mix into the dry mix and using a fork mix ingredients together quickly. The mixture should resemble a ‘muffin mix’ and be very wet but firm.
Line an 18–20cm cake or quiche tin with baking paper (fold a square of paper roughly into ¼ size then cut around edge – to form a large paper round). Press the paper evenly into the tin and spray lightly with oil. Tip the mixture in and spread out evenly. Brush the egg wash generously over the top. Sprinkle with sesame seeds.
Place into hot oven (place the shelf just above the centre). Bake for 35–40 minutes.
The bread will be ready once it has risen well, turned golden and slightly cracked across the top. Leave the bread to rest for 10–15 minutes at least before slicing.
Hands-on Time: 15 minutes | Cooking time: 35 minutes
Makes: 12 slices
Credit: Styling and Food Preparation Tracey Sunderland.
Photography: Carolyn Robertson
Tip: This bread is best enjoyed freshly baked. Use a very sharp bread knife to slice. It will freeze well in slices and is wonderful toasted!
Guar gum helps to bind the ingredients together and act as the gluten in flour does. If you do not like or cannot source the guar gum then leave it out or mix 2 teaspoons of chia seeds with 2 teaspoons of boiling water and add to the mix. Flax seeds (linseed) and chia seeds are known to act in a similar way to the guar gum. Gluten free breads are usually crumblier than other breads as the flours do not bind as well without gluten.