Ingredients:

• 200g gluten-free all purpose baking flour
• 150g buckwheat flour (GF)
• 150g brown rice flour (GF)
• 550ml warm water
• 1 teaspoon dry yeast
• ½ teaspoon cumin (GF)
• 1 tablespoon cane sugar
• pinch of sea salt
• 1 tablespoon canola oil plus 1 tablespoon water for brushing

Scenario:

Sift the flours and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure the water is warm to the touch and combine it alternately with dry ingredients. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 40 minutes, meanwhile preheat the oven to 250°C.

Add sea salt and cumin to the dough, stir with a wooden spoon until combined. Place in a greased 10 x 30cm loaf pan. Cover and let it rise until doubled, about 30 minutes. For the glaze, whisk a tablespoon oil with a tablespoon water and brush over loaf just before baking. Bake in the preheated oven for 20 minutes, then lower the temperature to 200ºC and bake for another 25 minutes. Cool on a wire rack. Perfect for toasts with goat’s cheese, cranberries and basil.

GF – make sure the ingredient doesn’t contain traces of gluten!