Serves: 12 (makes 1 loaf, 12 slices)
Time to make: 50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
Total cost: $3.75 / $0.31 per serve
2 1/4 cups dark-blue-top milk with 3 tablespoons white vinegar or lemon juice
OR 600g carton buttermilk or use
1 cup millet flour
1/2 cup potato flour
1 cup brown rice flour plus 1/4 cup extra
1 1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon guar gum* (see tip)
1/4 cup flaxseed meal
1/2 teaspoon salt
1 tablespoon sugar
egg wash (1 egg mixed with splash of water and pinch of salt), to glaze
1 teaspoon sesame seeds
Step 1 To make your own buttermilk, pour milk and vinegar into a bowl. Stir and set aside in room temperature for at least 15 minutes. Preheat oven to 220°C. Sift flours, raising agents and guar gum together into a large bowl. Add flaxseed meal, salt and sugar. Stir well. Make a well in the centre.
Step 2 In a small bowl whisk egg and buttermilk together. Pour the wet mix into the dry mix. Use a fork to mix ingredients together quickly. The mixture should resemble a ‘muffin mix’ and be very wet but firm.
Step 3 Line an 18-20cm cake or quiche tin with baking paper. Spray lightly with oil. Tip in bread dough and spread out evenly. Brush egg wash generously over top. Sprinkle with sesame seeds.
Step 4 Place in hot oven (on rack just above the centre). Bake for 35-40 minutes. The bread will be ready once it has risen well, turned golden and is slightly cracked across the top. Leave bread to rest for at least 10-15 minutes before slicing.