Second attempt gluten free bread

Ingredients

• 220 g mixed gluten free and buckwheat flour (probably 100g buckwheat to 120 gluten free – I used Doves free from)
• 60 g oats
• handful flax seeds
• 1 tsp salt (level)
• half heaped level tsp bicarbonate of soda
• 200 ml milk (I used a mix of coconut and oat milk but dairy is fine)
• 1 tbsp. honey
• half teaspoon of freshly squeezed lemon juice

Steps

1. Preheat the oven to 180˚c. Mix the flours, flax seed, salt, and bicarbonate of soda in a large bowl.
2. Blitz the oats in a food processor until flour-like. Add this to the other dry ingredients.
3. Melt the honey on medium for 20 seconds.
4. Add the lemon juice to the milk and stir. Add the honey and stir again.
5. Make a well in the centre of the dry ingredients and pour in the milk mixture. Mix thoroughly until completely combined. The dough will be sticky and less solid than regular bread dough.
6. Line a small square or rectangular tin with parchment paper.
7. Pour the dough into the tin and top with a handful of oats. Mark a cross in the top of the dough.
8. Bake for 30 minutes. Check the bread is cooked by tapping the base – a hollow sound means it is cooked. If not, place back in the oven on 160˚c for a further 10 minutes.