Multigrain bread loaf

200g gluten free plain flour
200g gluten-free oat flour
2 tsp xanthan gum
1 tsp salt
2 tsp caster sugar
4 tsp (2 x 7g sachets) dried yeast
25g linseeds
25g chia seeds
25g sunflower seeds
40ml melted dairy free margarine
360ml plant-based milk – just warm, if the water is too hot it can make the yeast inactive.

Grease a 1 lb loaf tin, put a spoonful of gluten free flour into the tin and coat the sides. Tip out any excess flour.

Weigh the gluten free flour, gluten-free oat flour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Mix in the linseeds, chia seeds and sunflower seeds.

Weigh the dairy-free margarine into a small bowl and melt in a microwave. Measure the plant-based milk.

Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Pour into the loaf tin, level the top with a wet spoon. Cover with cling film and leave in a warm place to prove for 45 minutes.

10 minutes before baking, preheat the oven to 220°c / 200°c fan oven / gas mark 7.

Bake for 30 – 45 minutes until brown on all sides. Take the loaf out of the tin and tap the bottom. If it is cooked it will sound hollow.

Cool on a wire rack.

Place in an airtight container and eat within two days or freeze and eat within 3 months.