Name: Gluten-free seeded bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: Melted butter, to grease; 1¼ cups sorghum flour; ¹⁄³ cup potato flour; ¹⁄³ cup brown rice flour; ¹⁄³ cup quinoa flour; ¹⁄³ cup pumpkin seeds; ¹⁄³ cup sunflower seeds; 2 Tbsp sesame seeds; 2 Tbsp poppyseeds; 2 Tbsp LSA meal; 3 tsp xanthan gum; 4 tsp dried yeast; 2 tsp sea-salt flakes; 2 eggs; 1¹⁄³ cups warm water; 2 Tbsp honey; Extra 1 egg, whisked; Note: Allow 1 hour proving; There are many different seeds available in supermarkets and health food stores if you’d like to mix and match. Nuts are another alternative, but it will be a case of trial and error to find out which ones work best.

Gluten-free seeded bread

Seeding is believing with this wholesome loaf!

Prep

20M

Cook

45M

Total

1H 5M

Skip to Recipe

Pumpkin, sunflower and seasame seeds, plus poppyseeds to boot.

Ingredients

Melted butter, to grease

1¼ cups sorghum flour

¹⁄³ cup potato flour

¹⁄³ cup brown rice flour

¹⁄³ cup quinoa flour

¹⁄³ cup pumpkin seeds

¹⁄³ cup sunflower seeds

2 Tbsp sesame seeds

2 Tbsp poppyseeds

2 Tbsp LSA meal

3 tsp xanthan gum

4 tsp dried yeast

2 tsp sea-salt flakes

2 eggs

1¹⁄³ cups warm water

2 Tbsp honey

Extra 1 egg, whisked

Note: Allow 1 hour proving

There are many different seeds available in supermarkets and health food stores if you’d like to mix and match. Nuts are another alternative, but it will be a case of trial and error to find out which ones work best.

Method

Grease a 22 x 9 x 10cm (8½-cup capacity) loaf or bread tin with melted butter. Combine flours, seeds, LSA meal, xanthan gum, yeast and salt in a large bowl and stir to combine.

Put eggs, water and honey in the large bowl of an electric mixer and beat on medium, using paddle attachment, for 2 minutes or until well combined. With motor running on a slow speed, add flour mixture, ¹⁄³ cup at a time, beating after each addition, until well combined. Spoon dough into prepared loaf tin and smooth top with back of spoon. Cover with plastic wrap and stand in a warm place for 1 hour or until mixture has risen to top of tin.

Preheat oven to 180°C. Brush top of loaf with extra egg. Bake for 40-45 minutes or until cooked through when tested with a skewer. Stand in tin for 5 minutes before turning out onto a wire rack to cool. Serve sliced.

Click here for ‘The gluten-free pantry’

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