There’s nothing quite like the smell of something baking in the oven to conjure up warm memories. When I was about 12, my Grandmother taught me how to make my first cake and it was a disaster. I was crushed! What I remember about it was the big sunken hole in the middle but more importantly, how kind she was in reassuring me that eventually I’d get it right. I went forward and have made thousands of cakes, breads, cookies, and everything else in between. For the past several years, I have been experimenting with wheat and dairy free baked goods, which here in Ireland it seems to be the rage as coeliac disease and wheat intolerance is in high numbers. In my determination to create a really good gluten free bread I tried a variation on the brown bread from Coming Home To Cook. We baked it in my second gluten free cookery class here at Boghill. It’s tasty and moist and it dosen’t get dried out in a few days as other gf breads I’ve tried. Enjoy!
GF Brown Bread
Preheat oven to 180c or 350f Grease and flour a bread tin. In a large mixing bowl combine 1/2 cup gf white bread flour blend or brown rice flour with 1 cup buckwheat flour, 1 -1/2 cups toasted soy bran, 1/2 tsp. bread (baking) soda, 1/2 tsp. gf baking powder, 1-1/2 Tbl. dark brown sugar, 1 Tbl. crushed flax seeds, 2 Tbl. sunflower seeds. Crumble in 1 Tbl. soy butter. In a seperate bowl mix together 2 eggs with 1- 3/4 cups soy milk. Add wet ingredients to dry, mix with wooden spoon or your hands. Spoon into bread tin, top with a combination of gf flakes (such as quinoa, rice, buckwheat) and a Tbl. of sesame seeds. Bake about 40 minutes or until tester comes out clean.
