This loaf is from Lettercolm Kitchen project cookery courses – Co Cork – if you can get onto any of their courses it is well worth it – the tastes are fabulous.
120gm rice flour
60gm rice flakes
50gm tapioca flour
25gm buckwheat flour – remember buckwheat is not wheat and not from the same family
25gm dried milk
1 tsp baking powder
1/2 tsp salt
1 tsp xanthan gum
1 table spoon sugar
200ml buttermilk – if you don’t want to use buttermilk – use almond milk with juice from half a lemon – leave to stand for 15 minutes, then use
Try to use organic products as much as possible
Sift all dry ingredients into a bowl. In a separate bowl beat the egg and then stir in the buttermilk. Add the buttermilk and egg mix to the dry ingredients and mix together. Gather the mixture together with your hands and place the dough onto a lightly floured board of rice flour. Form into a cushion shape and place onto a baking tray. Cut a groove in a cross form and place in a pre-heated oven at 180C, gas mark 4, 350F for 25 – 30 minutes until the base of the bread sounds hollow.