This bread is very similar to the earlier grain-free bread (post dated 9 January 2022) except that instead of using fava bean flour, I use gluten free oat flour. Good taste. Great texture. A nice crust and not difficult to slice.
It is a heavy bread much like the density of German whole grains breads. It’s great for avocado toast, toast with fresh, ripe, summer tomatoes and garlic bread.
Once completely cooled on a rack after baking, I slice it and store it in the freezer. It either defrosts in 5-10 minutes on the counter or 2-3 minutes under the grill.
Glutem-Free Bread
Ingredients
100 grams organic cassava flour
100 grams organic GF oat flour
100 grams organic chickpea flour (besan)
40 grams organic tapioca flour
3/4-1 tsp Himalayan salt
1 1/2 tsp baking soda dissolved in 1 tbs fresh lemon or lime juice
1 1/2 cup filtered water
6 tbs ground organic chial seeds
Method
Grind the chia seeds in a spice grinder or blender. Add the ground seeds to a bowl and add the water. Mix with a spoon to break up any clumps of chia seeds. Set aside
Preheat oven to 200 c.
Weigh the cassava, oat, chickpea and tapioca flours and combine them in a medium sized bowl. Add in the salt and mix well. Squeeze the lime or lemon juice, add to a small bowl and pour in the baking soda. The soda will fiz and expand. Thoroughly combine so the baking soda dissolves.
Add the chia seed gel and dissolved baking soda to the flour mixture and mix with a spoon until you start to form a dough. With clean hands, begin to knead the bread until it comes together and forms a uniform dough.
Shape in to a thick log. Place on a piece of baking paper on a ceramic non stick baking sheet. Make shallow diagonal slits along the top several inches apart with a knife. Bake in the oven for 50 minutes.
Place on a wire rack and let it cool until it is room temperature. For the largest slices, cut diagonally the thickness you enjoy. As the bread is heavy, you may want to err on the thinner side.
Make avocado toast by pounding a clove of garlic in a mort and pestle with a pinch of salt. When you have a paste, add in 1/4-1/2 avocado flesh and pound until fully combined. Toast two slices of bread and slather with avocado and enjoy with a cup of tea!
Place remaining bread slices in an airtight bad and freeze for later use.