Makes 1 or 3 loaves

Preparation

10 minutes to prepare, 30 to 60 minutes to prove, and up to 1h to bake.

Ingredients

Ingredients in Entice 4 Flour Bread Mix: Tapioca Flour, Rice Flour, Sorghum Flour, Crème of Tartar, Salt, Flax Seed Powder, Bicarbonate of Soda, Potato Starch, Xanthan Gum, Baking Enzyme

Ingredients for 1 or 3 Loaves

For 1 Loaf (650g)	For 3 Loaves(3 x 650g)	Ingredients
380g	1140g	Entice 4 Flour Bread Mix
275 to 320ml	825 -960g (960ml)	Water (see note at bottom)
1	4	Egg Whites
15 ml (1Tbs)	45 ml (3Tbs)	Psyllium Husk
15 ml (1Tbs)	45 ml (3Tbs)	Honey
15 ml (1Tbs)	45 ml (3Tbs)	Apple cider vinegar
4g	10g (1 Packet)	Yeast Instant active dry
30 ml (2 Tbs)	90ml (6 Tbs)	Oil (Sunflower or Olive Oil)

Method

In a bowl mix warm water, egg white, vinegar, honey, oil and psyllium husk, stand for a few minutes to allow psyllium husk to absorb moisture

Add the yeast to the flour and mix . Add the liquids to the flour and mix well with a dough hook until combined into a sticky dough.

Transfer dough into a lightly oiled rectangular bread baking pan (22 x 11cm), cover with a damp cloth and proof in a warm place for 30 to 60 minutes, or until it has almost doubled in size.

While the bread is proofing, pre-heat the oven to 180deg.     Place into the hot oven and bake for 45 minutes. Remove from the oven and allow to cool. Can be sliced and frozen.

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Ingredients in the mix: Rice Flour, ChickPea Flour, Sugar, Crème of Tartar, Salt, Bicarbonate of Soda, Xanthan Gum

Preparation:  10 minutes to prepare, and 40 – 50 min to bake.

500g (4 cups)	Entice Crusty Bread Mix
300g (300ml)	Water or Soda Water or Buttermilk
3	XL Eggs
45 ml (3Tbs)	Olive Oil
15ml (1Tbs)	Honey (optional)

Pre heat the oven to 180°C.

Blend the liquids and add to the  Crusty Bread Mix.

Beat for a few minutes on high.

Pour into loaf tin.

Place into oven at 180°C and bake 40 – 50 minutes,

Remove from the oven and allow to cool.

Can be sliced and frozen

Crusty Bread Baking Tips for Best Results

1. Mixing Times

• Play around with mixing times – using the whisk and not the dough hook, mix fast on for a few minutes changes the consistency of the batter.  Try mixxing differently and see what works best for your needs
• If the batter is very soft you don’t want to mix long on high speed, here you want to mix gently until its just combined

2. Underdone Bread

• If the bread is underdone, reduce the baking temperature and bake for longer. If the crust gets too dark, then you can place foil over the loaf for the last 10 – 15 minutes of baking.
• Bake in a smaller loaf pan

3. Crumbly Bread

• Add a little more liquid/oil
• Slice only when its cold
• Adding Nuts, Seeds, Dried Fruit, Nut Flour, Olives, all add to the texture and taste

4. Adding Yeast

• Yeast adds a lovely flavour, but it doesn’t result in the same rising that you get when baking with gluten. The crusty bread mix has baking powder to assist the rising

5. Use Buttermilk instead of water

• Buttermilk gives a lighter texture to the bread

6. Freeze bread that is left over

• Slice and freeze leftover bread

Serves 1

Preparation:  1 minute to prepare and 2 min to microwave.

Ingredients

2 heaped TBS	Classic Seedloaf Mix
75ml (3TBS)	Cold water
5ml (1tsp)	Olive Oil
Sprinkling	Italian Dried herbs
Sprinkling	Paprika Powder
Optional extras
1	Egg
Pieces	Cheese

Mix all ingredients together in a microwavable bowl

Microwave on high for a minute; let it stand for a minute, microwave for another minute.

Serve with toppings of choice

This is a fantastic gluten-free recipe for baking a sourdough flatbread which makes a delicious snack or bread. Enjoy on its own or with your favourite topping or dipping.  Try serving as a starter topped with chopped rosa tomatoes, sprinkling of salt and pepper.

Makes 18 flat breads

Preparation:  the sourdough takes about a week to make, but use a sachet of yeast if you want the faster version.

10 minutes to prepare, and up to 1- 2h to prove and 5 minutes to bake.

Ingredients

250ml (1 cup)	Gluten-Free Sourdough starter – see recipe or 1 sachet yeast.
500ml (2 cups)	Entice Brown Rice Flour OR Sorghum Flour
2 tsp	Sugar
1½tsp	Salt
½ tsp	Yeast
½ tsp	Xanthan Gum
1Tbs	Olive Oil
1	XL egg
½ cup	Warm water, and extra if necessary
sprinklings	Seeds, herbs, salt, spices for toppings

Mix the dry ingredients together.

Put the starter in a medium sided bowl and add the dry ingredients, mixing with an electric mixer until just combined.

Add the liquids to the bowl and mix on high speed for 2 – 3 minutes until the consistency of a thick paste is achieved.

Allow the dough to rest for 1 – 2 hours, it will rise but not as much as a wheat based culture.

Preheat the oven to 220°C. 

Brush parchment paper with olive oil and then with a ladle drop and smear the batter into round shapes of about 10 cm diameter.  Top with a sprinkling of your choice of seeds, herbs, spices and salt.

Pop into the oven and bake for 5 minutes, until the edges turn golden.

Delicious on its own or topped with Avocado or Hummus, or fresh tomato, salt and black pepper.