• ½ cup Stoney Creek Organic Flax Flour
  • 1½ cups rice flour
  • 1 cup buckwheat flour;
  • ¼ cup quinoa flour;
  • ¼ cup almond meal
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant dry yeast
  • 3 cups warm water
  • 1 tbsp vinegar (white/rice/apple cider)
  • Whole flaxseeds, herbs, salt flakes
  • >4.5 litre (or larger) heavy lidded pot (heat resistant cast iron/enamel/pyrex)


Sift and combine dry ingredients in a large bowl. Dissolve yeast in water for a few minutes. Add liquids to flours, stir with a paddle until combined. Cover bowl with cling wrap and leave for 12 hours or overnight. Turn the dough onto some baking paper sitting in a flat bowl and shape a little to form a rustic rounded loaf. Sprinkle with flaxseeds etc as desired. Let rise again for 30 minutes whilst heating the pot in the oven at 220 °C. Lift the dough using the paper and place both in pot, put lid on and bake for 30 minutes. Remove lid and bake a further 15 to 20 minutes.