Makes 2 x1kg loaves
Includes Pepe Saya Buttermilk, Treacle and an original historic Paddy the Baker bread tin.
Tapioca, Rice Flour, Almond Meal, Besan flour, Polenta, Wholemeal Teff, Guar Gum, Treacle, Bi Carb Soda, Non Iodised Salt.
Add equal parts mix and buttermilk (or any milk) and half the treacle and 2 tablespoons of Olive oil to a bowl, and stir, add more milk if necessary to give a moist but not sloppy mixture. Place in a well oiled baking tin at 240C for 15 minutes or until risen. Reduce the heat to 150c and bake for a further 45 minutes.
Check if cooked by inserting a pointy knife into the middle of the bread, if it comes out clean its cooked, if not put back into oven for another 10-15 minutes.