Gluten free bread

Ingredients:
360g gluten free brown flour
140g buckwheat flour
60g gram flour
1 teaspoon salt
2 teaspoons dried active yeast
2 teaspoons molasses (or honey)
400ml warm coconut milk or soya milk or any nut milk
6 tablespoons oil
2 tablespoons sunflower seeds
2 tablespoons linseeds
2 tablespoons pumpkin seeds

Method:
Add all dry ingredients to a large bowl, mix thoroughly, then add all wet ingredients and mix again. Grease a loaf tin and pour the mixture into the tin. Allow to prove for about 40 mins and then place in the oven for approx 40 mins at 175 degrees celsius or until it is golden on top and a knife comes out clean when inserted. The bread is great to eat fresh after baking however it is also delicious toasted.

---