New Mum’s Food Adventures

You will need an 8 cup pan for this. I bought mine online. They make rectangular muffins that make great small buns or mini breads.

Ingredients:

• 2 cups liquid milk or water. Dairy free works fine
• 1 tablespoon xanthum gum
• 7 grams psyllium husk powder. 10 grams of using whole husk
• 2 eggs
• 3 tablespoons oil or fat of choice. That’s 1tbsp per cup of flour
• 1 tablespoon salt
• 1 and 1/2 teaspoons instant yeast
• 2 teaspoons or sugar or agave or maple syrup. you NEED sugar for the yeast to ferment.
• 2 cups plain gluten free flour. I used well & good plain.
• 1 cup buckwheat flour. This adds flavour and a palatable texture.

Instructions:

Combine slowly with a whisk psyllium husk powder and xanthum gum. Sprinkle lightly as you whisk. The liquid will thicken. It takes some time. Then add other wet ingredients such as eggs and oil. Add sugar and activate yeast. Mix well and then add rest of dry ingredients. The dough should be thick but sticky. Too sticky to knead is the consistency you want. If it’s too dry or too wet you will get undesirable results. It needs to look like it’s almost possible to knead but is overall way too sticky to do so. It should be able to cling to your spoon in a dense lump without falling off immediately.

Place in oiled pan. You can add toppings if you like. I used bagel seasoning and black sesame seeds.

Prove until almost doubled but not quite. Preheat oven to 180C and cook for approximately 35 minutes or until aA lovely golden brown crust forms. Allow to fully cook and enjoy.

They make great mini toast. I put mine in the air fryer for 8 minutes. It’s very easy to overproof these so I recommend proving until it’s not quite doubled.

As for flour alternatives for buckwheat you can use brown rice flour, sorghum, millet, teff or even soy flour. Each alternative will give slightly different results.

This recipe will work for a full sized loaf as well as work in a bread maker machine.