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The never-ending hunt for the perfect gluten free bread has been ongoing for years. I’m not a fundamentalist in any way except for when it comes to veganism. I eat gluten, I actually love “real” pasta, sourdough bread and a good semla. Occasionally! But I don’t want to eat it too often as it doesn’t make me feel awesome. So I’ve been working on creating a really good, gluten free bread with easy to find ingredients which is easy to make. It has taken some time but here it is, the best one yet.
I always use dry yeast as it’s easy to have at home because of the long shelf life but you can replace it with regular yeast, just make sure you know how to convert it.

The Ultimate GF sandwich bread

 

For 1 big bread, 10 squares

1 satchel dry yeast Γ‘ 12g
3.5 cups of water (40 Degrees)
3 tbsp olive oil
1 tbsp maple syrup or sweetener of choice
2 tsp salt
0.25 cup psyllium husk
200g brown rice flour (sorry for using weight here but I used the whole bag and forgot to measure it)
3.5 cups rolled GF oats
0.75 cup buckwheat flour
0.75 cup flax seeds

Flax seeds and pumpkin seeds for topping.

Put the oven on 250 degrees.
Start with dissolving the yeast in the water, add oil, sweetener, and salt and the psyllium husk. Whisk it together and let swell for a few minutes. Stir in the rest of the ingredients. Cover a baking tray with a parchment paper, scrape out the dough and press it out evenly, leaving you with a rectangular shape almost as big as your tray and about 1-1,5 inches thick. Brush it with water and sprinkle it with the seeds. Cover it with a tea towel and let ruse for about 45 minutes. Bake on 250 degrees for 10 minutes the lower to 225 and bake for additional 15 minutes. Take out and let cool completely before cutting it into pieces. I also cut them lengthwise to be able to fill them with lots of goodies. At Open New Doors we fill them with a sundried tomato and hemp seed pesto, spinach, avo, tomatoes and crushed black pepper. Best Sammie ever πŸ’šπŸ‘Œ

 

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