Gluten Free Seed Loaf
This easy gluten free seed loaf has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. This is absolutely delicious paired with the Thermomite recipe (from The Summer Issue) and some butter!
Recipe Tester Feedback: “A simple to follow recipe that produces a loaf that will rival those expensive GF options on the shelf!" - Lauren
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 45 minutes
Cooking Time 45 minutes
Makes 1 large loaf
Can be frozen
- caster sugar - 10g
- milk - 150g
- water - 150g
- yeast - 1 Tbsp, dry active (or 30g fresh yeast)
- plain flour - 400g, GF, plus extra for dusting
- xanthan gum - 2 tsp
- sea salt - 1 tsp, flakes
- eggs - 2, large
- apple cider vinegar - 10g
- olive oil - 20g, plus extra for greasing
- seeds of choice - 100g, mixed
- chia seeds - 20g
- Alternate serving suggestions:
- Grease and line a 1kg loaf tin with baking paper.
- If you need to make your own caster sugar, add sugar (10g) to the bowl and grind Speed 9 / 3 seconds.
- To the caster sugar (10g), add the milk (150g), water (150g) and dry active yeast (1 Tbsp) into the bowl. Program 2 minutes / 37C / Speed 2.
- Add the GF plain flour (400g), xanthan gum (2 tsp), salt flakes (1 tsp), eggs (2), apple cider vinegar (10g), olive oil (20g), mixed seeds (100g) and chia seeds (20g) to the bowl. Mix Speed 5 / 20 seconds.
- Pour the mixture into the prepared tin. With the back of a wet spoon, smooth the top off and sprinkle with some seeds if you like.
- Leave to proof for 30-45 minutes, uncovered so that a skin develops, until the loaf is 1.5 times the original size.
- When there is about 10 minutes of proving time remaining, preheat the oven to 200C.
- Bake in the oven for 45 minutes until browned at the top.
- Remove and transfer onto a wire cooling rack.
- Slice up and serve.
Top tips for better results:
- Use a good gluten free flour blend containing buckwheat for optimal bread results.
- Organic gluten free flour mixes tend to be better, and it is important to not use one that already contains xanthan gum or baking powder so that we can stay in charge of the amounts ourselves.
- Gluten free bread batter tends to become better and thicken if it stands for a while. It is almost as if you are creating a "proving" effect, and your bread batter will absorb water and become much thicker as it stands before baking. This is an excellent way to control the final outcome.
- Keep the oven temperature lower and cook the bread for longer to avoid holes or uneven bakes. Unlike glutenous bread which likes to be baked at a high temperature, it is important to bake gluten free bread at a slightly lower temperature for longer to prolong the time before the yeast reaches 60C, when it dies. Up until then the yeast will rise and become happier and happier in the oven, so we want to preserve that with our gluten free loaf and give the yeast more time to create an even bake.