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This recipe offers a number of healthful benefits by incorporating sunflower, chia, caraway, sesame, and poppy seeds in one excellent gluten-free loaf. The chia seeds also absorb liquid, which helps maintain more moisture in the bread.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
11 mins
total:
3 hrs 11 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl, stirring to combine. Set aside.

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  • Dissolve honey and yeast in 1 1/2 cups warm water in a medium bowl; let stand 5 minutes.

  • Weigh or lightly spoon flour, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flour, potato starch, cornstarch, xanthan gum, baking powder, and salt in a large bowl; beat with a mixer at medium speed until blended. Add seed mixture, yeast mixture, oil, vinegar, and eggs; beat at low speed until blended.

  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85°), free from drafts, 45 minutes or until dough reaches top of pan.

  • Preheat oven to 375°.

  • Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source

Gluten-Free Baking

Nutrition Facts

137 calories; fat 6.1g; saturated fat 0.6g; mono fat 2.8g; poly fat 2g; protein 2.6g; carbohydrates 19g; fiber 2.1g; cholesterol 23mg; iron 0.7mg; sodium 179mg; calcium 37mg.
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