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By
Anneka ManningAbstract
This bread is almost the complete opposite of most commercially made gluten-free breads - wonderfully substantial (it won’t ‘dissolve’ in your mouth), moist and flavoursome without containing any gums.
The key is the inclusion of psyllium husks and chia seeds to give the dough flexibility and structure in the absence of gluten. It’s great fresh, but toasting really brings out the nuttiness of the flours used.