Directions

Method for the up-to-date recipe:

1. If you’re baking a loaf, preheat the oven to 180°C.

2. Mix together the dry ingredients in one mixing bowl, and the we Direction Mix together the dry ingredients in one mixing bowl, and the wet ingredients in another bowl.

3. Add the contents of one bowl to the other. Combine with a spatula to form a dough. It should come together quite quickly.

4. Set the dough aside to rest for a few minutes. This will allow the psyllium husk in the Panda Flour to work.

5. If you’re making a loaf, shape the dough by forming a sphere and flattening it a little. Place it on an oven tray lined with greaseproof paper - it doesn’t need to be in a loaf tin. Bake for 45 minutes. Once the time is up, tap the bottom of the loaf - if it sounds hollow, it’s done. Baking time can vary depending on how tall the loaf is.

Method for the first iteration of this recipe (best for flavoured loaves):

1. Preheat the oven to 180°C.

2. Add the eggs, yogurt, olive oil / butter and vinegar to a large mixing bowl. Whisk them together.

3. In a separate bowl, add the dry ingredients - Panda Flour, Yeast, Bicarbonate of Soda, and Salt. Mix together and ensure there are no lumps.

4. Add the dry ingredients to the large mixing bowl with the wet ingredients. Start whisking them together - after a few minutes, you’ll hear the vinegar & bicarbs reacting.

5. This is a batter more than a dough. It will start to hold together, but you won’t be able to knead it like a traditional bread dough.

6. If you’re making two flavoured loaves, divide the mix into two bowls and add your chosen flavours.

7. Pour the bread mix into your loaf tins. This mix will make two loaves, baked in either 6” circular tins, or around 7” long loaf tins. If you’re making the 1-egg mix, use a silicone muffin mould or something similar.

8. Bake for 35 minutes, until the loaf is firm on the bottom. If you’re making the 1-egg mix, bake for around 15 minutes.