Basic gluten-free 4 seed bread
MAKES 1 LOAF (12 SLICES) PREP AND COOK TIME 1 HOUR 20 MINUTES (+ STANDING TIME) Nutritional count per slice: 20.6g total fat; 3g saturated fat; 1638kJ (392 cal); 44.4g carbohydrate; 5.6g protein; 1.6g fibre.
3 cups (405g) gluten-free plain flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (80g) white rice flour 3 teaspoons (10g) dried yeast 2 teaspoons salt 2 teaspoons xanthan gum 1 egg 3 egg whites ¾ cup (180ml) extra virgin olive oil 1 teaspoon vinegar 2 cups (500ml) warm water ¼ cup (50g) pepitas (pumpkin seed kernels) 2 tablespoons sunflower seeds 2 tablespoons linseeds 1 tablespoon white chia seeds 1 tablespoon extra virgin olive oil, extra 2 teaspoons salt, extra
1 Grease an 11cm x 21.5cm loaf pan; lightly dust with rice flour. 2 Combine sifted flours, yeast, salt and gum in a large bowl. 3 Place the egg, egg whites, oil, vinegar and 1½ cups of the warm 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. Fold pepitas and seeds through the dough. 4 Spoon mixture into loaf pan; smooth the surface. Cover; stand in a warm place for 45 minutes. 5 Preheat oven to 220°C (200°C fan-forced). 6 Drizzle loaf with extra oil and sprinkle with extra salt. Bake for 1 hour or until crust is firm and golden brown, and loaf sounds hollow when tapped. Stand bread in pan for 5 minutes before turning, topside up, onto a wire rack to cool. Serve with dairy-free spread and jam, if desired.
Suitable to freeze. Not suitable to microwave.