My very first, self-made, Gluten-free Bread – well, it’s actually a Loaf seeing as it doesn’t contain any yeast, which is a good thing! Despite the mix of flours, this has a very strong Buckwheat flavour so if you’re not a big fan of the nutty, earthy flavours of this seed then give it a miss (yes, Buckwheat is a seed, apparently!). I tend to stay away from GF baking, but when I came across this recipe in Flying Apron’s Gluten-free & Vegan Baking Book I had to give it a go – I love breads with lots of seeds! And I’m not supposed to be eating Wheat anymore…The recipe says it produces one loaf, but maybe my loaf tin is smaller as I managed to get a mini loaf out of this batch too, as well as some left over batter. This also changed the baking time for me to just over 1 hour, but you’ll need to test it yourself, to see when yours is done.
1 2/3 cups Brown Rice Flour (I only had normal Rice Flour…)
2 cups Buckwheat Flour
1 cup Corn Flour
1 1/4 cups Cornmeal
2 tsp. Baking Powder
2 tsp. Baking Soda
1 1/2 tsp. Sea Salt
3/4 cup raw, unsalted Pumpkin Seeds
1/2 cup raw, unsalted Sunflower Seeds
1 Tblsp. Flax Seeds
5 1/2 cups Water
2 Tblsp. Molasses (I used Blackstrap)
Mixed seeds for sprinkling top of Bread (Poppy, Flax, Sesame, Pumpkin)
– Preheat oven to 350F/180C. Lightly oil a Loaf/Bread pan (9/10 inch X 3 inch).
– Combine Flours, Cornmeal, Baking Powder, Baking Soda, Salt, Pumpkin Seeds, Sunflower Seeds, Flax Seeds, Water and Molasses in a bowl, and mix until well incorporated.
– Pour batter into prepared pan, filling 3/4 of the way full. Sprinkle with seeds and bake until knife inserted deep in centre comes out clean – about 1 hour and 40 mins.
* Enjoy toasted & spread with Earth Balance Butter!