The Gut Coach Gluten Free Bread Recipe

My Gluten Free Bread has the texture of a Sourdough…

No dairy, gums, sugar, nuts, soy or egg. This bread does not have a weird slimy texture and just requires you to mix the ingredients together then bake, easy!

Ingredients

Dry

• 300g Shipton Mill GF white bread mix AND 40g Freee GF Plain White Flour or 340g Freee GF Plain White Flour

• 100g Quinoa Flour (I use Shipton Mill)

• 100g Buckwheat flour (I use Freee)

  (these specific flours are tried and tested, easily click link and buy online)

• 1 tbsp psyllium husk

  (optional and not needed when using Shipton Mill GF White Bread Mix)

  NB: Psyllium slows digestion so please do not use or be mindful using it when bloating, constipation and anxiety are present)

• 1 tbsp ground golden flaxseed

  (optional and is a good boost to the gut bacteria but be mindful with bloating, constipation or slow moving food through the intestines)

• 2 tsp GF baking powder (optional)

• 2 tsp pink salt

Wet

• 1 sachet Bioreal organic yeast

• 600ml warm water

Method

• Mix dry ingredients together.

• Dissolve yeast in 600ml warm water.

• Stir yeast into water until fully dispersed.

• Pour yeast water into dry ingredient and stir well for a few minutes.

• Use a bread scraper to fully incorporate all flour and liquid together. It should be the consistency of a very thick batter.

• Cover with tea towel & leave in warm place to rise until doubled in size for 1-2 hours.

• Turn out into grease paper lined loaf tin.

• Cover with tea towel, rise again for 20 minutes.

• Heat oven to 190 (fan-assisted oven).

• Bake for 50 minutes or until bottom sounds hollow upon tapping with wooden spoon, turn out onto wire tray & leave until fully cooled.

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