Quick gluten free seeded bread
A no yeast, no proving loaf with a crunchy seeded crust, mixed in 10 minutes and baked in under an hour.
- Time1 hr
- LevelEasy
- Costabout £0.27 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a 900 g loaf tin with baking paper. Stir the lemon juice into the soya milk and leave for 5 minutes. It will thicken slightly.
5 min - 2
Mix the flour, xanthan gum, bicarbonate of soda, baking powder, salt and the 60 g of seeds in a large bowl.
- 3
Add the soured soya milk and the oil and stir quickly to a thick, sticky dough. Do not overmix.
- 4
Spoon into the tin, smooth the top with a wet spoon and scatter over the rest of the seeds.
- 5
Bake for 40 to 45 minutes, until deep golden and it sounds hollow when tapped underneath.
42 min - 6
Cool in the tin for 10 minutes, then on a wire rack for at least 45 minutes before slicing.
45 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.