Gluten Free Sorghum Bread

Crusty on the outside + airy on the inside



Ingredients

  • 100g sorghum flour

  • 100g chickpea flour

  • 100g buckwheat four

  • 40g corn starch

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 50g mix of pumpkin + sunflower seeds

  • 3 Tbs psyllium flakes

  • 450ml water



Instructions

  • In a bowl combine the water and psyllium and let it stand to form a gel for about 25 min

  • Mix all the dry ingredients

  • Place a dutch oven* with lid on (I use a cast iron pot) in the oven and set to 430º

  • Add the psyllium gel to the dry ingredeints and knead the dough for about 5 min

  • If the dough is too wet add a little flour (any of the above), if too dry add a little water

  • Shape the dough into a ball, pllace on a parchment sheet and dust with flour (Optional: You can cut a pattern on top)

  • Place the dough with the parchment paper in the dutch oven and bake for 20 min

  • After 20 min remove the lid and bake for another 20 min

  • Remove from oven and let it cool on a cooling rack before slicing



Notes

  • This bread makes great toast and freezes well

  • *If you dont have a dutch oven or cast iron pot, just put the loaf on a parchment lined baking sheet and bake for 40 min

Adapted from and thanks to elavegan