When things get busy, or we get sick, it’s always nice to be able to turn on the bread machine, measure out a couple of ingredients and be done. A couple of hours of sleeping or racing later, it’s ready to eat. You don’t even have to be home while it works. Just let it be. I’ve been straddling those two lines of sick and busy lately. I missed a few days of school, from the menace of dizziness and overtiredness. I hate saying dizziness because it sounds like when I was four years old and spun around too fast and said “I’m busy! I’m busy!” This is the “busy” that all the rest are scared of. It makes standing up a chore. It makes my feet turn purple. It steals my blood from my brain. From me. It likes to bring along its friend tired. Sometimes it’s hard to differentiate between the two. This is also the tired on steroids.
Anyways, especially when those two are in town, and whenever else you want some bread, this is a lovely one. The seeds give it a great flavour and my family really enjoyed it =D.
Gluten-Free Seed Bread
An original recipe by Lauren of Celiac Teen.
3/4 cup sorghum flour
3/4 cup tapioca starch/flour
3/4 cup sweet rice flour
1/2 cup millet flour
1/4 cup quinoa flakes
2 tsp xanthan gum
1 packet instant yeast
1 tsp salt
2 eggs, room temperature
2 tbsp honey
1/2 tbsp cider vinegar
2/3 cup and 1/4 cup warm water
2 tbsp olive oil
1/4 cup seeds (I used a combination of pumpkin and sunflower)
Whisk flours, quinoa flakes, xanthan gum, yeast and salt together in a bowl.
Combine remaining ingredients and pour them into bread machine pan. Sprinkle dry ingredients over wet ones. Set bread machine to gluten-free setting at 1.5 lb loaf and light crust. Stir in seeds before it begins to bake.
Note: With my bread machine, I like to stir the dough, especially at the beginning to make sure that the flours all get incorporated. You don’t necessarily have to, but that’s what I do.