I like to make this bread because it’s easy to make. There is only one rise and it goes right in the oven. Usually gluten free bread I get at the store are frozen and pretty dry and uninteresting. In this recipe, I added raisins and walnuts, but the other day I made it with sunflower seeds and pumpkin seeds. It really is up to your mood.
Preparation 10 minutes
Rising 1 1/2 hour
Cooking 1 hour
So the recipe for this bread is:
- 400 ml lukewarm water
- 240g of organic buckwheat flour
- 115g organic quinoa flour
- 115g organic brown rice flour
- 2 tsp. (10ml) xanthan gum
- 2 tsp. (5ml) active dry yeast
- 1/2 tsp. (5ml) salt
- 2 tbsp. (30ml) sugar
- 1 egg
- 2/3 cup (160ml) raisin
- 2/3 cup (160ml) crushed walnuts
- 2 tbsp. (30ml) chia seeds
- sesame seeds for decoration
In a small bowl, combine the water an the yeast and let stand for about 10 minutes. In the meantime, in a big bowl, mix the dry ingredients except for the raisins, the walnuts and the chia seeds.
Add the egg and the water and mix for approx. 5 minutes. You will get a sticky dough. Combine the balance of the ingredients, except the sesame seeds.
Put the dough it in a 9″x5″ greased loaf pan, sprinkle it with the sesame seeds and let it rise for 1 1/2 hour. I usually put it in the microwave with a cup of hot water. It helps to keep the place warm and humid so the dough rises better.
Preheat your oven to 400º and cook for 50-60 minutes.
Remove your bread from the oven and let it cool for 10 minutes. Remove it from the pan and place it on a grill.