Allergy friendly Bread! Wheat free, gf, df, egg free, nut free and most importantly, delicious đ To make: In a large bowl put: ½ cup of buckwheat flour 1 cup of chickpea flour 1 cup of ground linseeds 1 cup of ground sunflower seeds ½ cup of gf bread mix 1 cup of pysillium husks 3 tbsp sugar 2 tbsp of yeast ½ tsp salt ½ cup sesame seeds 1 cup of sunflower seeds 1 cup of pumpkin seeds 3 tsps of baking powder Mix dry ingredients well. Add: 2 cups of cooked *polenta* (warm is best to help the yeast rise) 3 ish cups of water. (You want the mixture wet, but not super sticky.) Stir well. (it's easier to use your hands!) Cover the bowl. In a plastic bag or similar. Leave to rise somewhere warm, at least an hour. Flip dough out onto greased oven tray. Pour olive oil over the top Bake in the oven on 180 degrees for 1 hour or until cooked. I made this dough left it rising in the hot water cupboard over night. I banged it in the oven at 7 this morning and everyone woke up at 8 to the smell of fresh bread. Such a brilliant way to start the day! đ Time in the kitchen: 10 to 15 minutes prep time plus rise and cook time. **to cook the polenta, simply take ž cup of dry polenta and boil in 2 to 3 cups of water, for 5 to 10 minutes or until a thick consistency.