Baking At Home: Gluten-Free Seeded Loaf

Bread Machine Gluten-Free Seeded Loaf

Technology.....maybe that's the way to get a light, moist gluten free loaf of bread.   This bread machine recipe, with a little bit of pumpkin puree, produces a fabulously light and tasty gluten free yeast bread.

Here's the recipe, adapted from Judith Fertig, 'The Artisan Bread Machine'.

Whisk together these dry ingredients in a bowl:

1. 3/4 cup brown rice flour (I was out of brown rice flour, so used rice flour)
2. 3/4 cup potato starch (or tapioca flour)
3. 3/4 cup garbanzo bean flour (or fava soy, sorghum, millet or quinoa flour)
4. 1/2 cup corn flour (or corn starch)
5. 1 tablespoon xanthan gum

In the pan of your bread machine, place:

1. 2 1/2 tablespoons brown sugar
2. 2 large eggs
3. 1/2 teaspoon salt
4. 1 cup lukewarm water (85-95 degrees)
5. 1/2 cup pumpkin puree (not pie filling)
6. 2 1/2 tablespoons vegetable oil
7. 1 teaspoon cider vinegar

Spoon the whisked flour mixture on top of the liquid ingredients.

Add:

1. 1/3 cup seeds--I used sesame and poppy (or millet, toasted green pumpkin seeds, sunflower seeds, in any combination)
2. 2 teaspoons instant or bread machine yeast.

Use the gluten free, rapid, or express cycle of your machine.

Follow directions on your machine for removing the baked bread.  Cool on a rack before slicing.