Chestnut and Tapioca Bread
GFCF
by Marian

Ingredients:

• 3/4 cup Chestnut flour (Trace mg)
• 3/4 tapioca flour (unknown - assume as high as wheat/semonlina - 60mg)
• 2 teaspoons baking powder (0.2mg)
• 1 1/2 teaspoons xanthan gum (unknown)
• 1/4 cup olive oil (approx 4 tablespoons 3.6mg)
• 2/3 cup of water

Directions:

1. Sift flour.
2. Mix dry ingredients together then add oil and water(slowly). Use a hand blender for 2-3 mins on a low setting. Mixture needs to be soft and slowly dropping from spoon.
3. Grease 3 mini loaf tins (or small pie tins).
4. Push mixture out to edges of tins. Fill 3/4 full.
5. Put in a pre-heated oven at 190C for approx 20 mins.
6. Leave to cool slightly before lifting from tins and then leave to cool completely before eating, cutting, freezing.

Best guess total oxalate 63.8mg = 21.2mg per mini loaf cut long ways into 3 slices = 7mg per slice.