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Tasty bread is hard to come by when you’re following a gluten and dairy-free diet. However, with this delectable recipe, you can eat your fill of fresh, tasty, handmade bread that’s packed with grains and goodness. Chock-full of scrumptious goodness, this dairy and gluten-free bread recipe is definitely a winner – and very popular in our house – even though we don’t have any dietary restrictions.
Prep Time: 25 minutes
Cook Time: 45 minutes
Makes: 1 loaf
- Nut oil to grease loaf pan
- 2 1/4 oz (60 g) of amaranth flour
- 4 1/4 oz (120 g) of brown rice flour
- 4 1/4 oz (120 g) of sorghum flour
- 2 1/4 oz (60 g) of gluten-free cornflour
- 2 1/4 oz (60 g) of tapioca flour
- 3/4 oz (20 g) of ground chia seeds
- 4 oz (100 g) of ground linseeds
- 2 tsp of xantham gum
- 2 tsp of dried yeast
- 1 tsp of salt
- 3 medium eggs
- 1 tbsp of organic vegetable oil
- 2 tbsp of granulated sugar
- 8 1/2 fl oz (240 ml) of lukewarm water
- 1/4 oz (10 g) of sunflower seeds
Thoroughly grease a 1-pound (450-gram) loaf tin. Ensure you get right into the corners, whether you choose a metal or silicon model, to minimize the risk of sticking.
Mix all the flour, seeds (apart from the sunflower seeds), salt, yeast and xantham gum in a mixing bowl. To get a lighter loaf, sift the flour into the bowl from a height to add extra air to the loaf.
Take a large mixing bowl and stir together the eggs, water, sugar, and oil. Make sure the ingredients are thoroughly and evenly combined, for the best results.
Scoop the dough into the loaf tin, making sure you get even coverage. Lift the tin an inch off the worktop and drop it to help settle the mixture. Sprinkle the sunflower seeds across the top of the loaf.
Lightly dampen a clean tea towel and lay across the top of the loaf. If you have a proofing drawer, pop the covered loaf inside for at least an hour. Alternatively, pop it in the airing cupboard or another consistently warm space to allow the dough to rise well.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Retrieve your loaf and remove the tea towel. Put the risen loaf on the middle shelf of the oven and bake for 40 to 45 minutes.
Once baked, remove the loaf from the oven and allow it to cool in the tin. Once sufficiently cool, remove from the tin. If you find that it’s stuck to the sides of the tin, once cool, take a blunt knife and run it around the edges.
Want some more recipes? We have 200 other gluten-free recipes for you to try!
Sorghum flour is rich in phytochemicals, which, among other things, help to reduce bad cholesterol in humans. It also contains a high level of antioxidants, which aid in fighting free radicals, which can lessen the risk of certain cancers and help to improve cardiovascular health.
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