Article Created on October 22, 2020 | Last Updated on August 1, 2022
Published October 22, 2020
Try this delicious gluten-free bread, it has so much taste and is ideal with almost any accompaniment, such as cheese, cold meats, salad or sweet toppings. This loaf freezes well, so get ahead and always keep one in the freezer!
Serves: 20 slices
Preparation Time: 40 minutes
Cook Time: 45 minutes
Rest Time: 90 minutes
Dietary: vegetarian, gluten free
150g / 1 cup potato starch
150g / 1 cup cornflour
50g / 2 oz rice flour
15g / ½ oz psyllium husk powder
50g / 2 oz linseeds
50g / 2 oz pumpkin seeds
50g / 2 oz sunflower seeds
7g / ¼ oz sachet fast-action yeast
2 large egg whites
5g / 1/5 oz salt
10g / ¼ oz brown sugar
30g / 1 oz molasses or black treacle
20ml cider vinegar
Extra seeds (of choice), to finish
Olive or other oil, for baking
- Line the inside of a large loaf tin with non-stick parchment / baking paper – gluten-free loaves can stick to the metal.
- In a large bowl, measure and mix together the potato starch, cornflour, rice flour, psyllium husk and seeds.
- In another large bowl, stir 350g warm water with the yeast until dissolved. Whisk in the egg white and salt until frothy and foamy, then mix in the sugar, molasses and vinegar evenly.
- Beat the dry ingredients with the liquid mixture very well for 15-20 seconds, then leave the soupy liquid for 10 minutes while the psyllium and linseed absorb water and start to thicken it slightly.
- Pour the mixture into the tin, sprinkle with extra seeds (we love a mix of large and small seeds), cover loosely and leave to rise somewhere warm for about 90 minutes, or until almost doubled in size: a cupboard is usually good to aim for, especially one in around the oven!
- Heat the oven to 220°C. Spray the top of the loaf lightly with water, then bake for 30 minutes, until just starting to colour on top: the crust will look chalky and dry, but that’s OK.
- Open the oven door, carefully drizzle oil lightly and evenly over the top of the loaf, then close the door, reduce the heat to 200°C and bake for another 15 minutes. This will give the crust a rich, golden colour.
- Remove from the oven, lift the loaf carefully from the tin as hot oil may have collected in the base, then leave on a wire rack until cold before slicing.
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.