Three Seed Bread
The original inspiration for this recipe was from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt, published by Robert Rose, entitled Country Harvest Loaf. We were thrilled to find multigrain-tasting bread that was not only delicious, but also had just the right texture. It was far superior to any other non-yeast bread we had tried, but when we developed allergies to some of the original ingredients, we had to radically improvise.
After a lot of trial and error, we celebrated our success. The moist, dense texture and nutty flavor are a perfect accompaniment to a bowl of soup or a large salad. June
After a lot of trial and error, we celebrated our success. The moist, dense texture and nutty flavor are a perfect accompaniment to a bowl of soup or a large salad. June
Three Seed Bread
2019-09-22 16:02:38
Yields 1
Prep Time
25 min
Cook Time
1 hr 40 min
Ingredients
- 1 3/4 cups rice flour
- 1/2 cup cornstarch
- 1/2 cup tapioca flour
- 1/2 cup sunflower seeds
- 1/4 cup raw shelled hemp seeds
- 3 tablespoons sesame seeds
- 2 tablespoons coconut flour
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 3/4 teaspoons salt
- ~
- 1/3 cup honey
- 1/4 cup vegetable oil
- ~
- 1 1/2 cups rice milk
Instructions
- 1. Oil a 9” x 5” loaf pan or line pan with foil and oil. Set aside. Preheat convection oven to 300 degrees F (149 degrees C).
- 2.In a mixer bowl, stir together the flours, seeds, baking powder, xanthan gum, and salt. Set aside.
- 3.In a separate medium bowl, using a mixer, beat the vegetable oil and honey until well blended and cloudy. Gradually add the rice milk and mix well.
- 4. Add liquids to the dry ingredients in the mixer bowl and if using a stand mixer, use dough hooks. If using a hand mixer, be prepared to place a rubber spatula just above the top of the beaters to keep the batter from crawling into the mixer mechanism. Mix well, scraping the edges and bottom of the bowl.
- 5. Spread evenly in the pan.
- 6. Bake for 1 hour and 40 minutes. The toothpick-inserted-in-the-center test does not work with this recipe, so do not under bake. Remove from oven, let cool in the pan for 10 minutes, remove from pan, and cool completely on a rack before cutting.
- For conventional oven, bake at 325 degrees for 30 minutes, cover loosely with foil, and bake for an additional 50 to 60 minutes.
- Tip: You can substitute roasted, shelled pumpkin seeds for the sunflower seeds for added crunch.
- Tip: Leftover bread is sensational in Bread Pudding.
Kitchen Tools
- 9” x 5” loaf pan
- Large mixing bowl
- Medium bowl
- Stand or handheld mixer
Celiac Creations https://www.celiaccreations.com/
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