Long gluten free loaf with Poppy Seeds

Delicious Gluten and Corn free bread recipe which tastes and feels like real soft bread. Toasts beautifully and also stays soft for a few days.

You can also use this to mixture to make rolls (use a 4 hole Yorkshire pudding tin) or bread sticks. Mould tin foil underneath the french stick tin to stop the mixture running through the holes. Don’t forget to grease it first either. I had trouble releasing the bread sticks when I forgot to grease the tin 🙂

 

Long gluten free loaf with Poppy Seeds. Soft and tasty, just like real bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

20 slices

3 slices

Long gluten free loaf with Poppy Seeds. Soft and tasty, just like real bread

This bread is lovely and soft. And stays soft for at least three days. Most gluten free bread mixes are too dry because of the high proportion of rice flour in the ingredients and they get drier with age. Tasting stale in only a day.

Ingredients

  • 8 ozs Tapioca Flour
  • 4 ozs Doves Gluten free Bread Flour (doesn't contain Corn)
  • 1 tspn Xanthan Gum
  • 1 Tblspn Psyllium Husk powder
  • 2 Egg whites (Powdered or Fresh)
  • 1 tsp Salt
  • 1 Tblspn Sugar
  • 60mls Oil
  • 2 Tblspns Soya Flour (or Gram flour if allergic to Soya)
  • 1 tspn Fructose
  • 1 tblspn Quick Yeast
  • 1 Tspn Glycerine
  • 350mls Water (This is approximate)

Instructions

  1. Place all the dry ingredients into a Mixing bowl and stir to mix them thoroughly.
  2. Mix the oil, glycerine and half the water together in a jug. Pour into the flour mix.
  3. Turn your food mixer on a lowish speed and once the ingredients are incorporated, start adding more water until it resembles cake batter.
  4. Pour the batter into a greased loaf tin and smooth the top. I use a long narrow tin measuring approx 30cms long x 8cms high x 12cms wide.
  5. Cover the tin with cling film and place in a warm place like an airing cupboard. I stand it on a metal rack over my plate warmer for 15 minutes, then turn off the plate warmer, leaving it to prove for another 15 minutes.
  6. The mixture should have risen at least a third but don't be tempted to leave it to rise for too long or it may collapse in the oven. Or you'll get very large holes in the bread when you slice it.
  7. When there's about 10 minutes left of proving preheat your oven to 180°C.
  8. Sprinkle poppy seeds over the top of the loaf, or any other seeds you fancy using.
  9. Place the tin in the lower half of the oven for 1 hour.
  10. When cooked, leave to cool thoroughly before slicing. Gluten free bread isn't great when hot from the oven. It won't cut properly either.
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