Our gluten free bread uses a blend of different flours and xantham gum to create a light fluffy texture to suit all your carb-loading needs.
Recipe also includes a four seed variation for anyone who prefers a seed and grain bed.
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Ingredients
Method
1.Grease a 12cm x 20cm loaf pan; lightly dust with rice flour.
2.Combine sifted flours, yeast, salt and gum in a large bowl.
3.Place egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add remaining water and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth.
4.Spoon mixture into loaf pan; smooth the surface. Cover; stand in a warm place for 45 minutes.
5.Preheat oven to 220°C/425°F.
6.Drizzle loaf with extra oil and sprinkle with extra salt. Bake for 1 hour or until crust is firm and golden brown and the loaf sounds hollow when tapped. Stand bread in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Serve with dairy-free spread, if you like.
4 seed loaf
7.Make gluten-free bread to the end of step 3. Add ½ cup pepitas (pumpkin seed kernels), ¹⁄³ cup each sunflower seeds and linseeds, and 2 tablespoons white chia seeds; fold through dough until combined. Spoon mixture into loaf pan; level the surface. Sprinkle with 2 teaspoons each pepitas (pumpkin seed kernels), sunflower seeds, linseeds and chia seeds; gently press into dough. Continue following recipe to the end of Step 6, omitting salt. Serve warm.
