This recipe is great for both gluten intolerance people and even if you are ok with gluten give it a try, I first started making this because shop bought versions tend to be tasteless. Try using your favourite seeds to give it your personal touch as the recipe is pretty adaptable and foolproof.

(Specialised Equipment –2 25x7cm Loaf tins, Food Mixer)

Seeded Gluten Free Bread

Makes 2 Loafs

Ingredients:

800g Gluten Free Flour

200g Buckwheat Flour

50g Sesame Seeds

50g Linseeds

50g Poppy Seeds

25g Salt

50g yeast

200g Molasses

50g Vegetable Oil

230g Egg Whites

550g Water

Method: (pre-heat oven 180oc)

Start the recipe by placing a large frying pan on a medium heat, add the linseeds, poppy seeds and sesame seeds to the pan and toast lightly for 3 minutes until golden brown. Remove the seeds from the pan and place onto a plate to cool.

Meanwhile place the yeast into a bowl along with the molasses, warm the water until tepid no hotter than 25oc in a small saucepan and pour over the yeast and molasses and mix well.

Place the gluten free flour, buckwheat flour, vegetable oil, salt and egg whites and toasted seeds into a mixing bowl and mix with a dough hook until combined,(alternatively you can mix by hand) gradually pour in the yeast mixture. Continue mixing the dough for 10 minutes until it is smooth.

Remove the dough from the machine and spoon evenly into 2 non-stick loaf tins, filling half way. Wrap the loaf tins in plastic wrap and leave to proof somewhere warm for around 1 hour or until doubled in size.

Once the loafs are doubled in size place into the preheated oven for 35-40 minutes until dark brown and cooked, you can check this by inserting a small knife and making sure it comes out clean.

When the loafs are cooked remove from the loaf tins and place onto a wire rack to cool before slicing and serving.

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