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Gluten-Free Seed Bread

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.