450g gluten-free SR flour
50g butter or butter substitute
1tsp salt
1 egg
oat milk
Method
Method
Preheat oven to 190C.
Rub the fat into the flour.
Into a measuring jug, crack the egg, and add the salt. Mix. Then add enough oat milk to take it up to 300ml.
Mix the wet with the dry, and spoon into two loaf tins. Flatten the top of the dough with a wet hand.
Bake for 35 minutes.
Mix the wet with the dry, and spoon into two loaf tins. Flatten the top of the dough with a wet hand.
Bake for 35 minutes.
Notes
Traditional bonnag is not made in loaf tins. However, gluten-free flour requires more liquid. The dough doesn't hold up well enough to form it into a ball, and put on a baking sheet.
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