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Second attempt gluten free bread
Second attempt gluten free bread

Before you jump to Second attempt gluten free bread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is nowadays a lot more popular than before and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making some small changes can positively affect daily eating habits.

You can see results without eliminating foods from your diet or make considerable changes right away. Even more important than entirely modifying your diet is simply substituting healthy eating choices whenever you can. Sooner or later, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

As you can see, it’s not difficult to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to second attempt gluten free bread recipe. To cook second attempt gluten free bread you need 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Second attempt gluten free bread:
  1. Take 220 g mixed gluten free and buckwheat flour (probably 100g buckwheat to 120 gluten free - I used Doves free from)
  2. You need 60 g oats
  3. Take handful flax seeds
  4. Get 1 tsp salt (level)
  5. You need half heaped level tsp bicarbonate of soda
  6. Prepare 200 ml milk (I used a mix of coconut and oat milk but dairy is fine)
  7. You need 1 tbsp. honey
  8. Take half teaspoon of freshly squeezed lemon juice
Instructions to make Second attempt gluten free bread:
  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.

Storing bread: Unfortunately, gluten-free bread just doesn't stay soft and moist very long. I'm on my second attempt to making these with a gluten free blend mix I've made myself. Homemade Gluten Free Crescent Rolls - MI Gluten Free Gal No longer miss fresh baked bread at family functions with these gluten free crescent rolls. I used shortening in my second attempt in these rolls, and was not excited. Gluten Free Recipes - Menus for Life.

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