Gluten free Chia & Pepita Loaf

(makes 1 loaf)

• 110gms white rice flour
• 110gms brown rice flour
• 80gms millet flour
• butter for greasing
• 40gms chickpea (besan) flour
• 140gms arrowroot flour
• 40gms chia seeds (plus extra for sprinkling)
• 40gms pepita seeds (plus extra for sprinkling)
• 2 tsp xantham gum
• 1 tsp salt
• 2 tbsp honey
• 400gm water
• 2 tsp dried instant yeast
• 30gms macadamia oil
• 1 tsp apple cider vinegar
• 2 eggs

Place rice, millet chickpea, arrowroot flours and chia seeds, pepitas, xantham gum and salt into a mixer and combine.  If using a Thermomix, enter 2 min / Speed 2 / Reverse

Place honey, water & yeast into a pot and heat on low for 2 minutes or until honey is dissolved. Pour this into the flour mixture.

Add also to the flour mixture – macadamia oil, apple cider vinegar and eggs and mix until well combined.

Transfer to a loaf tin that’s been greased with butter and leave to prove in a warm place until doubled in size (approx 30 minutes).

Preheat oven to 180C. Brush top with extra water then sprinkle with chia seeds and pepitas.

Bake for 40-45 minutes.

Allow to cool in tin for 5 minutes then transfer to a wire rack.

Cool completely before transferring to an airtight container.