Ingredients:

• 170g gluten-free all purpose baking flour
• 180g red lentils flour (GF)
• 150g brown rice flour (GF)
• 200ml water
• 300ml buttermilk
• 2 eggs
• 1 teaspoon gluten-free baking powder
• 1 teaspoon white wine vinegar
• 1 teaspoon sea salt
• 2 tablespoons ground dried tomatoes
• 1 tablespoon canola oil plus 1 tablespoon water for brushing

Scenario:

Preheat the oven to 220°C. Sift the flours and one teaspoon baking powder into a large bowl, combine with dried tomatoes and salt, mix thoroughly. Make sure the water is warm to the touch and combine it alternately with dry ingredients. Add buttermilk, vinegar and eggs. Mix with an electric mixer until perfectly smooth.

Place in a greased 10 x 30cm loaf pan. For glaze, whisk one tablespoon oil with one 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.

Delicious with soups, or toasted and served hot with dried tomatoes, goats’s cheese and rocket!

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