Allergy free crispy dipping bread recipe

I used black chia seeds for these. They are crispy on the outside while soft and flexible on the inside.

And I might have to de-smudge the camera lens but you get the picture. Mostly.

Ingredients

• 2 cups Orgran self-raising flour
• 1 tsp bicard soda 
• Pinch of salt
• ⅓ cup Orgran gluten free gluten
• 55g Nuttlex
• 225mls goat’s milk
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• Sesame, chia or poppy seeds

Method

• Preheat oven to 200°C.
• Grease and flour a baking tray.
• Combine the flour, bicard soda, gluten free gluten and salt in a large bowl.
• Use your fingertips to rub the Nuttlex into the flour until the mixture resembles fine breadcrumbs.
• Add the goat’s milk to the flour mixture and use a round-bladed knife or a spoon in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry.
• Use your hands to bring the mixture together.
• Do not knead the dough but rather roll and press (do not stretch or fold) until smooth.
• If necessary, dust your hands with flour to remove the dough from the bowl.
• Divide the dough into small portions made from single handfuls of dough and roll into logs.
• Use a sharp knife that has been dipped in flour to mark some small wedges on top of each log.
• Brush with the No Egg mixture and sprinkle with your choice of seeds.
• Bake in preheated oven for 20-25 minutes or until the bread is cooked through.
• Rotate the bread once during cooking to ensure the rolls cook evenly.
• Transfer to a wire rack for 5 minutes to cool slightly.

Notes

• Eat warm
• Best within 3 days if stored in the fridge.
• Best recooking method so far is 1 minute in the microwave. Leaves it warm and soft rather than dry and hard.