Gluten Free Bread with Seeds

 

Gluten Free Bread with Seeds
Prep Time
10 mins
Cook Time
50 mins
Resting Time
30 mins
Total Time
1 hr
 

The result of wanting a healthier gluten free bread that wasn't heavy and stodgy.

Category: Bread
Style: Gluten Free
Keyword: gluten free bread, grainy gluten free bread
Quantity: 2 loaves
Author: sbaskitchen
Ingredients
  • 420 g brown rice flour
  • 165 g tapioca flour
  • 1 tbsp xanthum gum
  • 2 tsp salt
  • 1.5 tbsp sugar
  • 1.5 tbsp dry yeast
  • 2 tbsp pepitas
  • 2 tbsp sunflower seeds
  • 1 tbsp chia seeds
  • 1 tbsp quinoa seeds
  • 1 tbsp linseeds
  • 1 tbsp sesame seeds
  • 600 ml lukewarm water
  • 2 tbsp olive oil
  • 3 egg whites lightly beaten
  • 2 tsp vinegar
  • Canola spray to grease the pans
Instructions
  1. Using a stand mixer, blend the dry ingredients on low speed to combine.

  2. Add the water, olive oil, egg whites and vinegar to the dry ingredients.
  3. With the mixer on high, beat the mixture for 3 minutes.
  4. Spoon the dough into two loaf pans that have been sprayed with canola oil. Smooth the top with a wet spatula.

  5. Lay out a piece of plastic wrap and lightly spray with canola oil. Place this lightly (oiled side down), over the dough, and set to rise in a warm place until doubled in size.
  6. Preheat oven to 210˚C.
  7. Bake for 45 minutes.

  8. Remove from the pans and allow to cool on a wire rack.
Notes
  • The mixture is quite sticky (a friend likens it to whipped cream!), and I find that the best way to get it into your baking pans is to use a plastic spatula. I have a jug of warm water on the side and dip the spatula into the water each time, this stops the dough from sticking to the spatula. The dough rises quite fast and will at least double in size.
  • You could sprinkle the batter with seeds if you wish.

 

 

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