Wholegrain Gluten Free Sandwich Loaf Using FFF Flour
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 3 tbsp extra virgin olive oil
- 1/4 tsp balsamic vinegar
- 2 medium free-range eggs
- 375 g free from fairy plain gluten-free flour
- 2 tsp fast acting yeast
- 1 tsp psyllium powder
- 1/2 tsp finely ground sea salt (optional)
- 1 tbsp ground flax seeds (or chia) - i grind mine in a co
- 250 ml warm water (around 38 degrees c if you want to tes
- Carbohydrate 3.79098083333334 g
- Cholesterol 0 mg
- Fat 19.7793333333333 g
- Fiber 1.96 g
- Protein 3.58115916666667 g
- Saturated Fat 2.72738133333333 g
- Serving Size 1 1 recipe (405g)
- Sodium 5.35841666666667 mg
- Sugar 1.83098083333333 g
- Trans Fat 0.657744666666668 g
- Calories 200 calories
Place the dry ingredients into a large mixing bowl and mix together well (I use my stand mixer with the K attachment)Next add the wet ingredients and beat well until smoothPour the mixture into a 2lb non-stick loaf tin - ideally one with tall sides like the one I list abovePlace the tin into a cold ovenAdd a baking tray to the shelf below and pour one cup of boiling water into it (his speeds up the rising process if you have a cold house like me). You could just leave covered with cling film at room temperature.Leave to rise for 30 minutes if using the quick method (at least an hour if at room temperature), until the dough has reached the top of the tin, then remove from the oven and, leaving the tray of water in there, turn the oven on to 200 degrees C (180 degree fan, gas mark 6)Once up to temperature place the bread dough into the oven, close the door quickly (be careful of the steam when you open the door) and leave to bake for 45-50 minutes until goldenTurn onto a wire rack and leave to cool completely before usingIf you want to eat it straight away, be aware that the texture will not be so good.
