Gluten-Free & Dairy-Free Seedy Bread
Author: 
Recipe type: Teas/Snacks
Prep time: 
Cooking time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 120g/4¼oz/⅔ cup potato flour (NB potato flour not potato starch)
  • 50g/1¾oz/scant ½ cup gram flour
  • 50g/1¾oz/⅓ cup maize flour
  • 150g/5½oz/heaped ¾ cup brown rice flour
  • 1 tsp sea salt, crushed
  • 1 tsp fruit sugar or caster sugar
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tbsp dried active yeast
  • 75g/2½oz mixed seeds – pumpkin, sesame, sunflower and linseeds, plus extra for sprinkling
  • 2 tbsp olive oil, plus extra for greasing
Method
  1. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a 900g/2lb loaf tin with a little oil.
  2. Sift the flours, salt, sugar, gluten-free baking powder, xanthan gum, psyllium husks and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the olive oil and mix in gently. Pour in 400ml/14fl oz/scant 1⅔ cups warm water and mix thoroughly with the whisk for at least a minute, to aerate the dough. Whisk until the dough holds some shape, but is still soft enough to fall from the whisk, adding 1 or 2 extra tablespoons of warm water if it feels too stiff. Add the mixed seeds and mix in gently. Alternatively, sift the flours, salt, sugar, gluten-free baking powder, xanthan gum, psyllium husks and yeast into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add 400ml/14fl oz/scant 1⅔ cups warm water and process for 3–4 minutes to aerate the dough. It will be sticky. Remove the bowl of the food processor from the machine and mix the seeds into the dough mixture gently with a metal whisk.
  3. Spoon the dough into the tin. Dip a metal tablespoon in cold water and smooth the surface of the dough with the back of the spoon. Sprinkle some seeds over the top to cover.
  4. Bake for 55–60 minutes until the bread is golden brown. Turn out of the tin and tap the bottom. If it sounds hollow, it is done. If not, return the bread to the tin and bake for another 5 minutes, then test again to see whether it is done. Transfer to a wire rack to cool.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-seedy-bread