Gluten-free mixed bread

Yesterday I made another attempt to bake gluten-free bread.... It was supposed to be buckwheat, because I like this flour the most, but it came out mixed:) This is the recipe - using a mix of gluten-free flours - that I decided to try. And I don't regret it, because yesterday I tasted (probably) the best gluten-free bread I have ever had. Enjoy! A.

Ingredients:

• 500 g gluten-free flour (300 g buckwheat flour, 120 g potato flour, 80 g chickpea flour)

• 13 g instant yeast

• 3 tbsp linseed

• 4 tbsp sunflower seeds

• 1 tbsp black sesame seeds

• 2 tbsp pumpkin seeds

• 1 teaspoon salt

• 1 and 1/2 teaspoons sugar

• approx. 550 ml of slightly warm water

Preparation:

1. Mix all the ingredients thoroughly in a bowl.

2. Cover the bowl with a cloth and leave in a warm place for 30 minutes.

3. Stir the dough again & transfer to a baking tin greased with oil and dusted with flour.

4. Again leave in a warm place for 30 minutes to rise.

5. Bake in a preheated oven at 230 degrees (top and bottom) for about 50 minutes.

6. Let cool before slicing.

Enjoy!