Classic Gluten-Free Loaf with Seeds
This gluten-free bread is very close in texture and taste to a regular loaf. The trick is in getting the dough/batter to the correct consistency - not too thin or too thick, as well as using a combination of several gluten-free flours.
Updated: Mon, 05/13/2019 - 8:52pm
- 1½ cups of warm water
- 1 packet dry active yeast (2¼ teaspoons)
- 4 Tablespoons of sugar
- ⅓-½ cup of sorghum flour, to reach the desired consistency
- 2 teaspoons of xanthum gum or 3 teaspoons of guar gum
- 1 teaspoon salt
- 2½ teaspoons olive or coconut oil
- ½ cup of seeds of your choice
- ¼-½ cup of millet flour, to reach the desired consistency
- ¼-½ cup garbanzo flour, to reach the desired consistency
- ¼-½ cup tapioca starch, to reach the desired consistency
- Put the warm water into a large bowl. Make it not too hot to touch and not lukewarm, but in between. Dissolve the sugar in it. Add the yeast, mixing it gently to distribute.
- Once the yeast has bloomed fully, mix in enough sorghum flour to reach a thin, gruel consistency.
- Add salt, oil, seeds and the xanthum or guar gum. Add the remaining flours in equal parts and mix well until the right consistency is reached - a batter that is not too wet and not too dry. Once it starts thickening towards a dough it has gone a little too far.
- Oil a loaf pan. Add the batter. Smooth the top with oil. Allow to rise in a warm place until almost doubled in size.
- Bake at 350° until it reaches the loaf internal temp of 180°, about 30-45 minutes. Serve! Enjoy!