Since going on the Paleo diet Shiv and I have not touched bread in the last four months.  As I have been experimenting with gluten free baking of cakes and cookies I decided to give bread baking a shot.   The base recipe is borrowed from “The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes” by Grace Cheetham with some tweaks.   We made some fresh mint and coriander chutney with a twist to go with it.

Gluten Free Bread

What do I need to make it?

• 450 gms gluten-free bread flour (we used Dove’s Farm)
• 2 eggs
• 350 ml almond milk
• 1 tsp malt vinegar
• 6 tbsp sunflower oil
• 2 tsp quick acting yeast
• 3 tbsp mixed seeds (pumpkin, sesame and sunflower)
• 1 tbsp unrefined sugar
• 1 tsp salt

How much will I make?

1 kg loaf (medium loaf about 12 slices)

How do I make it?

Mix together the flour, yeast, salt and sugar.  Warm the almond milk and then beat eggs into it with the malt vinegar.  Make a well in the centre of the flour mixture and then add the milk mixture and mix into a sticky dough.  Add 2 tbsp of seeds and oil and continue to mix till all the ingredients are bound together.  Pour into a greased loaf tin and sprinkle remaining seeds on top and cover with moist cloth and  set aside for an hour to allow the dough to rise.  Place loaf in a pre-heated oven at 220 degree Centigrade for 40-45 minutes.  Crust should turn dark brown and centre cooked through (check with skewer to ensure it comes out dry).  Remove and cool loaf on wire rack before slicing.

Mint & Coriander Chutney

What do I need to make it?

• Small bunch fresh coriander
• Handful fresh mint leaves
• 3 stalks of basil leaves
• 2 sprigs of green onion
• 1 small carrot
• 3 green chilies
• 1 bird’s eye red chili
• 1/2 lime
• 1 tsp unrefined sugar
• Salt to taste

How do I make it?

Place all ingredients in a blender and grind to a fine paste.  Add lime juice and adjust seasoning before serving.  This chutney can be used a marinade for barbecued fish/chicken or as an alternative salad dressing without oil.