• 400 g (13 oz) brown rice flour
  • 25 g (1 oz) rice bran
  • 2 tablespoons dried milk powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ½–1 teaspoon salt
  • 1 teaspoon xanthan gum
  • pinch of caster sugar
  • 50 g (2 oz) mixed seeds, such as sunflower and pumpkin
  • 50 g (2 oz) hazelnuts, toasted and roughly chopped
  • 1 egg, lightly beaten
  • 300 ml (½ pint) buttermilk

Place all the dry ingredients, including the nuts, in a large bowl and mix together. In a separate bowl, mix together the egg and buttermilk, then stir into the dry ingredients.

Tip the dough out on to a surface dusted lightly with flour and form into a round about 20 cm (8 inches) in diameter. Mark into eight segments, then place on a baking sheet and dust with a little extra flour.

Place in an oven preheated to its highest setting and cook for 10 minutes, then reduce the heat to 200°C (400°F), Gas Mark 6, and continue to cook for about 15 minutes until the loaf is golden and sounds hollow when tapped.

Remove the loaf from the oven and transfer to a wire rack to cool.

Like This? Try These
More on Food