1tablespoon(1tablespoon)apple cider vinegar** (ensure gluten-free if necessary)
To decorate (optional):
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the ground almonds, gluten-free flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well.
Add the milk and vinegar and mix again.
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
Sprinkle over mixed seeds to decorate, if desired.
Bake in the oven for 40-45 minutes, until risen and an inserted skewer comes out clean.
Leave to cool on a wire rack before putting away to store.
Keeps well in the fridge for up to a few days.
*You can alternatively use almond flour.**The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.
If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
To freeze, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.