This loaf contains no soya, dairy, egg, wheat, gluten, corn, oats, rice. The recipe has been devised by top specialist allergy dietician Tanya Wright.
Do not use a breadmaker or whisk or food processor…
Ingredients - 75g tapioca flour (from healthfood shop)
- 35g buckwheat flour ( Doves Farm but you can source from other places)
- 220g potato starch ( Do not use potato flour)
- 55g ground almonds
- 2teaspoons salt
- 2 teaspoons xantham gum
- 2 teaspoons sugar
- 14g dried yeast ( Allinsons/ Doves Farm – there are lots out there)
- 220mls warm water
- 2 tablespoons olive oil Fresh or dried rosemary and sea salt
Method - Mix all dry ingredients
- Mix water and oil
- Add to the dry ingredients
- Mix to a cake like texture mixture
- Spread on a greased baking tray
- Brush top with olive oil
- Sprinkle on salt and herbs
- Cook 200c for 25 minutes
- Cut when cool
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