The result of wanting a healthier gluten free bread that wasn't heavy and stodgy.
- 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
- Olive oil to brush the top of the mixture
Using a stand mixer, blend the dry ingredients on low speed to combine.
Add the water, olive oil, egg whites and vinegar to the dry ingredients.
With the mixer on high, beat the mixture for 3 minutes.
Spoon the dough into two loaf pans that have been sprayed with canola oil. Smooth the top with a wet spatula.
Drizzle with olive oil and carefully brush to cover the top of the bread (you can then smooth any lines out with your spatula).
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. (I have a container that is large enough to cover the pans as the bread rises, so do not use the plastic wrap, now.)
Preheat oven to 210˚C.
Bake for 35 minutes.
Remove from the pans and allow to cool on a wire rack.
- 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. Do not allow it to rise above the level of your pans.
- You could sprinkle the batter with seeds if you wish.
- I have recently discovered that brushing the top of the bread with oil gives a much smoother finish when baked. Without the olive oil, the loaf top is much more "rustic".
- Updated 1 January 2020.