Psyllium and Coconut GF Bread

Preparation time: 5 mins + 3 hours standing

Cooking time: 45 mins

Serves: 1 loaf

INGREDIENTS

• 450ml water
• 30g psyllium husk
• 12g dried yeast
• 200g gluten-free flour
• 200g coconut flour
• 70g chickpea flour
• 2 Tbsp linseeds, cracked
• 1 Tbsp caster sugar
• 1½ tsp xanthan gum
• 1½ tsp fine salt
• 100g Greek yoghurt
• 50ml vegetable oil
• 2 tsp cider vinegar

METHOD

1 Preheat oven to 220°C. Mix the water, psyllium husk and yeast in a bowl and set aside for 15 minutes to swell. Combine with yoghurt and oil, then mix the remaining dry ingredients in a second bowl. Incorporate together and mix thoroughly until a dough consistency forms. Cover with cling film, then set aside for 40 minutes.

2 Form into a log shape and place into an oiled medium loaf pan. Set aside for 1½ hours, until doubled in size, then bake for 10 minutes. Reduce oven to 180°C, then bake for a further 30-35 minutes, until deep-golden. Cool on a wire rack.