600 g Buckwheat Flour
½ tsp Salt
1 ⅔ tbsps Baking Powder
2 tsps Xanthan Gum
1 tsp Vinegar
3 tbsps Oil
500 ml Rice Milk
2 tbsps Any Gluten Free Flour
Mix together the flour, salt, baking powder and xanthan gum.
Stir the vinegar and oil into the rice milk.
Add the rice milk mixture to the flour and knead into a dough.
Dust a large oven baking tray with one spoon of the extra flour.
Scatter the second spoon of extra flour over the dough.
Roll the dough piece into a 25cm/10” cylinder and place on the baking tray.
Bake in a pre-heated oven for 75/85 minutes.
Remove from the oven and cool on a wire rack.
(For a softer crust wrap the bread in a clean tea towel while it cools)