This recipe is a better adaptation of my Gluten-Free Bannock from this site, proportions perfected for a 7-8" cast iron pan. I cut the loaf into 4 pieces and freeze it. Each warmed wedge is perfect for a sandwich with a semi-soft filling of veggies and cheese or tuna salad or hummus and tomatoes or veggie burgers and sprouts.
1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup soy flour
1 tsp GF baking powder
1/2 tsp baking soda
3 tbsp whole flaxseeds
1 or 2 tbsp sesame seeds (optional)
3/4 cup buttermilk
1 egg, lightly beaten
1 tsp oil
Whisk flours, seeds, baking powder, and baking soda into a medium bowl. Make a well in the centre. In a separate bowl, beat egg and buttermilk. Stir into dry ingredients.
Heat oil in a 7 or 8"cast-iron skillet over low-medium heat (4/10 on my stove). Pour batter into pan. Cook, covered with a lightly greased pot lid, over low heat at least 12 minutes, until golden on the bottom and edges are reasonably well-set. Turn and cook until browned underneath, at least another 10 minutes.
A turning tip: This bread is quite tender and can be tricky to flip with just a spatula. Try sliding it, cooked side down, onto a smooth flat saucepan lid with a handle you can grip. Then bring the frying pan to meet the uncooked side of the bread on the pot lid.
