Gluten free Flour mix 2Mix 1 of 500 gm OR Mix 2 of 3 cups
2 tbsp Psyllium husk
1½ tsp rock salt
2 tsp yeast (Instant / active dry yeast)
1 tbsp cane sugar
2½ to 3 cups warm water
1½ tbsp any oil
Instructions
Mix the flour and salt
Dissolve sugar in warm water
If your yeast is not instant, then add the yeast to warm water with sugar and proof it till it rises
If your yeast is instant add yeast, psyllium husk and salt to the flour and mix well
Make a well in the centre and add oil and sugar water and mix to a dough with a spatula
Line a loaf pan with parchment paper along the length leaving extra paper at the edges. This step makes it easy to lift the bread from the pan without sticking to it after it is baked
Fill the dough in the loaf pan and even out the surface
Sprinkle flax seeds and sesame seeds on top (optional)
Cover with a with cloth and keep in a warm place for 2 hours or till the dough rises to the top
Once the dough rises, bake in a preheated oven at 200˚ C for 35 to 40 minutes.
The bread is done if a skewer inserted comes out clean