because gluten-free food doesn't have to be rubbish


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I wanted to make a half-sized loaf of bread this week, but only have the one size of loaf pan, so the result was this rather squat little loaf. The seeds though more than made up for it, adding texture in the centre of the loaf and a really toasty “browned” flavour on the top of the loaf, the sort of flavour that it’s hard to get in gluten-free goods from the supermarket. In the spirit of full disclosure I should probably mention that most of the seeds on top did fall off when I turned the loaf out of its pan; Iwould suggest patting them down when you sprinkle them on top of the loaf before cooking.

Seed bread
Adapted from Easy Gluten-Free Baking

I used a pre-mixed flour blend for this loaf, Doves farm gluten-free brown bread flour, which contains sugarbeet and teff to make it darker in colour and flavour, and is already blended with xanthan gum. If using a normal gluten-free flour blend, or blending flours yourself, use about 1 teaspoon xanthan gum per cup of flour.

30g butter, melted
Scant cup warm water
1 1/2 teaspoons dried active yeast
1 egg
1 1/2 cups gluten-free brown bread flour
1/3 cup dried milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoon sunflower seeds
2 tablespoon pumpkin seeds
2 tablespoon flaxseed
Extra seeds for decoration

1. In a large bowl whisk together the melted butter, warm water, yeast and egg. Set aside for a moment.

2. In a medium bowl whisk together the gluten-free flour, dried milk, sugar, salt and seeds. Stir this into the wet ingredients. At first the mixture will seem too wet, but keep stirring and let the xanthan gum and flaxseeds work their magic, until the dough is cohesive, but still very sticky. Turn the dough into a lightly greased 8×4 loaf pan. Lightly oil the top of the dough, wrap the pan in a tea towel, and set aside somewhere warm to rise for an hour.

3. About 15 minutes before the loaf has finished proving, preheat the oven to 180 C. Sprinkle some seeds on top of the loaf, press down lightly and bake the loaf in the oven for 1 hour. Remove and allow the loaf to cool in the pan for 5-10 minutes before tipping out onto a cooling rack.


Written by guffblog

23rd May 2011 at 12:57

Posted in Bread

Tagged with , , ,

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