A soft, crusty loaf of bread; it shouldn’t be too much to ask but for those on a strict gluten-free diet it is elusive. We’ve spent hours experimenting and this is the best gluten-free recipe for bread we’ve created. The secret is to let the loaf fully rise, before baking. The result is crusty on the outside without being too cakey inside and holds together for a sandwich.
Gluten-Free Bread with Four Seeds
- 1 cup quinoa flour
- 1 cup corn flour
- ½ cup potato flour
- ½ cup tapioca flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons yeast
- 1 tablespoon xanthan gum heaped
- 1 cup warm milk
- 4 tablespoon margarine
- 3 eggs
- 4 tablespoons seeds we used sesame, pumpkin, linseed and poppy, plus extra to coat
- Olive oil spray
- Sift flours into a large mixing bowl. Add sugar, salt, yeast and xanthan gum. Stir to combine.
- Add warm milk and stir to combine. Followed by margarine. Add eggs, one at a time, beating well after each addition to bring the mixture back together. (Note – the mixture will be sticky). Sprinkle through seeds.
- Cover bowl with a cloth and place in a warm place to proof for an hour. Line a loaf tin with baking paper. Then pour mixture into the prepared tin. Cover with an oil piece of plastic wrap. Continue to proof in tin until dough rises to almost the sides of the tin.
- Pre-heat oven to 200˚C.
- Remove plastic wrap and spray with olive oil. Sprinkle extra seeds on top and cover with aluminum foil. Bake in oven for 30 minutes. Remove foil and bake for a further 20 minutes.
Gluten-Free Bread with Four Seeds Image: Brandee Meier