Gluten-Free Roasted Red Pepper, Thyme and Spinach Bread • IINH

Ingredients

• 200 g brown rice flour
• 70 g millet flakes
• 80 g tapioca flour
• 60 g buckwheat flour or teff flour
• 1 rounded tsp bicarbonate of soda
• 1 rounded tsp GF baking powder
• 1 rounded tsp psyllium husks
• 1 tsp Himalayan salt
• 1 rounded tbsp fresh thyme finely chopped
• 1 roasted red pepper deseeded and finely chopped
• 1 large spinach leaf lightly shredded 2 tsp honey
• 2 tsp olive oil
• 2 eggs organic or free range + 2 egg whites, lightly whisked
• 100 g natural full fat yoghurt or soya yoghurt
• 180 - 200 ml buttermilk or soya milk