This gluten-free seed bread is high in fibre and protein for a healthier breakfast alternative
Gone are the days of average tasting, crumbly gluten-free bread options. Presently, baking a perfect loaf of gluten-free bread has never been easier thanks to the Emile Henry Bread Tin. Precisely crafted from ceramic with a hand glazed finish, every loaf of bread will cook consistently due to the even heat distribution. Intelligently designed, the holes in the lid allow carbon dioxide to escape whilst also preserving moisture to ensure your loaf will always be crusty on the outside and fluffy on the inside.
If you are new to gluten-free baking, this recipe will introduce you to one of gluten-free baking’s trusty best friend’s – guar gum. Gluten-free flour has come a long way over the years and generally already contains xanthan gum. With the powers of guar gum and xanthan gum combined, these two agents bind and thicken the mixture in place of gluten to avoid a crumbly textured loaf. This secret ingredient in conjunction with the Emile Henry bread loaf baker will result in a fail-proof loaf every time!
This gluten-free seeded bread is full of flavour as it is packed full of wholesome nuts and seeds. For a high-fibre and protein breakfast, top your bread with avocado and a squeeze of lemon. You can also never go wrong when you lather it in butter and honey to complement a cup of tea for a toasty morning.
Never fear if you don’t have a stand mixer, this recipe can be done simply using a mixing bowl and a wooden spoon!
Gluten-Free Seed Loaf Recipe
Ingredients- 5 cups of warm water
- 2 tsp dried yeast
- 1 tbsp honey
- 5 cups of gluten-free plain flour (plus extra for dusting)
- 2 tsp guar gum
- 1 tbsp olive oil
- 1 tbsp sunflower seeds
- 1 tbsp linseeds
- 1 tbsp white sesame seeds
- ½ tbsp poppy seeds
- 1 tsp salt
- Butter or oil for greasing
- Extra seeds to sprinkle on top (optional extra)
Method
- Preheat oven to 180 degrees
- Grease Emile Henry bread loaf baker first with a layer of butter, then dust with gluten-free flour; set aside
- In the bowl of your stand mixer, add the yeast to the water with the honey and mix until well combined
- Next, with a dough hook on medium speed, add the gluten-free flour, xanthan gum, olive oil, sunflower seeds, linseeds white sesame seeds, poppy seeds, and salt, mixing for 2 minutes or until just combined. The dough will be wet and sticky, this is perfect!
- Cover the bowl with cling wrap and leave to prove in a warm place for about an hour or until doubled in size
- Add the dough to your pre-prepared Emile Henry bread loaf baker and bake for 45 minutes
- Allow your loaf of bread to cool for approximately 15 minutes before cutting into it with a bread knife
- Store in an airtight container
- Brush the top with water using a pastry brush and sprinkle with extra seeds
