3 Flour Bread

100g quinoa flour
100g gram/chickpea flour
100g potato starch
2 heaped tsp baking powder GF
1/2 tsp bread soda GF
340ml oat milk

Sieve the dry ingredients and add the oat milk gradually until you reach a soft consistency but not too runny.
Bake in a lined bread tin for about 45 - 60 mins at gas 4
Cover the bread with tin foil and take off to brown for the last 5 mins

This bread is lovely when it comes out of the oven but is best frozen if using over the following few days.
Add about 2 tbsp of seeds if you wish either sesame, pumpkin or sunflower or just put some on top before cooking.

The above bread can also be adjusted to using Buckwheat flour instead of Quinoa flour. keep the rest of the recipe the same.

This will give you a more bread like texture whereas the quinoa flour is slightly more cake like.
Try both and see !!