Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
1
- 425grams brown rice flour (save 25g for dusting)
- 25grams rice bran
- 2tablespoons skimmed dried milk powder
- 1/2teaspoons bicarbonate of soda
- 1teaspoons gluten-free baking powder
- 1/2teaspoons salt
- 1teaspoons xanthan gum
- 1 pinch caster sugar
- 50grams mixed sunflower and pumpkin seeds
- 50grams hazelnuts, toasted and roughly chopped
- 1 egg, lightly beaten
- 1 1/4 cup buttermilk
Method
Step 1 of 3
Stir together all the dry ingredients, including the nuts, in a large bowl. Mix together the egg and buttermilk in a separate bowl, add to the dry ingredients and combine to form a soft dough.
Step 2 of 3
Turn the dough out on to a surface lightly dusted with rice flour and form into a round about 20 cm in diameter. Mark into 8 segments, then place on a baking sheet and dust with a little extra rice flour.
Step 3 of 3
Place in an oven preheated to its highest setting and bake for 10 minutes, then reduce the heat to 200°C and continue to cook for about 15 minutes until the loaf is golden and sounds hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool.
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