Gluten-free Mixed Seed Bread
For all occasions!
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
130 g brown rice flour
30 g amaranth or barley flour
65 g sorghum flour
50 g potato starch
35 g tapioca flour
2 Tbsp (30 ml) golden flax meal
2 tsp (10 ml) dry yeast
2 tsp (10 ml) xanthan gum
1 tsp (5 ml) salt
2 large eggs
2 tsp (10 ml) apple cider vinegar
2 Tbsp (30 ml) vegetable oil
1½ Tbsp (22.5 ml) honey
300 ml lukewarm water
some extra sunflower or flax seeds for topping
Grease a small bread tin (one you would use for banana bread).
Combine all the dry ingredients in a bowl. Beat the eggs at full speed for 30 seconds. A stand mixer is very handy if you have one or you can also use a hand mixer. Slowly mixing, add apple cider vinegar, oil and honey. Mix vigorously for a few minutes. The egg mixture will look foamy. Add the lukewarm water and the dry ingredients. Mix well until combined and keep on mixing for 4–5 minutes.
Transfer the dough to the prepared bread tin. Scatter sunflower or flax seeds over the top and press in lightly. Leave the dough in a warm place to rise. In winter I keep the oven on at 60°C to help the dough rise. Let it rise for 1¼ hours or until it nearly reaches the rim of the pan.
Pre-heat the oven to 180°C and bake the bread in the middle of the oven for 30–40 minutes in total. Remove the bread from the oven and let it cool for 5 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
Slice and serve while still warm with butter, cheese and preserves.
Store at room temperature. This loaf keeps well on the counter for four days, but freezes very well too.