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Second attempt gluten free bread
Second attempt gluten free bread

Before you jump to Second attempt gluten free bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for this. The overall economy is affected by the number of individuals who are dealing with health problems such as hypertension, which is directly related to poor eating habits. Even though we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. A lot of people typically believe that healthy diets require much work and will significantly alter the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making a couple of simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most likely buy lots of items out of habit. For instance, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. A superb healthy option can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy each day. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to second attempt gluten free bread recipe. You can cook second attempt gluten free bread using 8 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Second attempt gluten free bread:
  1. Prepare 220 g mixed gluten free and buckwheat flour (probably 100g buckwheat to 120 gluten free - I used Doves free from)
  2. Take 60 g oats
  3. Prepare handful flax seeds
  4. Take 1 tsp salt (level)
  5. Take half heaped level tsp bicarbonate of soda
  6. Prepare 200 ml milk (I used a mix of coconut and oat milk but dairy is fine)
  7. You need 1 tbsp. honey
  8. Get half teaspoon of freshly squeezed lemon juice
Steps to make Second attempt gluten free bread:
  1. Preheat the oven to 180˚c. Mix the flours, flax seed, salt, and bicarbonate of soda in a large bowl.
  2. Blitz the oats in a food processor until flour-like. Add this to the other dry ingredients.
  3. Melt the honey on medium for 20 seconds.
  4. Add the lemon juice to the milk and stir. Add the honey and stir again.
  5. Make a well in the centre of the dry ingredients and pour in the milk mixture. Mix thoroughly until completely combined. The dough will be sticky and less solid than regular bread dough.
  6. Line a small square or rectangular tin with parchment paper.
  7. Pour the dough into the tin and top with a handful of oats. Mark a cross in the top of the dough.
  8. Bake for 30 minutes. Check the bread is cooked by tapping the base - a hollow sound means it is cooked. If not, place back in the oven on 160˚c for a further 10 minutes.

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