The recipe I’ve made most is found in Gluten Free Makeovers and is Beth and Jen’s High Fiber Bread, though I substitute three of the flours because some are hard to come by. Millet and Montina I sub for buckwheat and quinoa, and lupin flour for the teff. (Lupin is a bean flour, but be careful – it can cause a reaction in people with a peanut allergy.) I don’t know if the recipe’s on Beth’s blog or if it’s a book-only recipe. I’ve attempted a fair few of the bread recipes in the book, and they’ve turned out pretty well, even with substitutions. That recipe is the one I go back to, though. I often fill it full of seeds, too – poppy, sesame, linseed and sunflower are favourite additions. I often brush the top with sesame oil, too, because I love the flavour and it gives a great crust.

If you’re interested in getting into baking, I’ll tell you this – with most GF bread doughs, you cannot knead them. You need a good stand mixer with a dough hook. If you try to knead by hand, you’ll just get it everywhere and end up with no bread. Use the machine. Also, I don’t know how most bread baking machines go with GF dough. The one bread machine I tried to use kept erroring out, even though we were using the GF recipe from its own manual. Use the oven.