Gluten Free Country Seed Bread

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I haven’t been baking my Gluten & Rice Free Multigrain Bread as often as I used to since I’ve been trying to cut back on our family’s bread intake. I’m still trying to eat mostly grain free too (I feel better when I’m mostly grain free). This morning though, my silly girl, Abbi (age 4), asked me to make “envelope” bread that you can stick peanut butter and jelly between (we’ve never referred to bread as an envelope, it was just her sporadic word of the moment). Course, then Kylie piped up and before I knew it, both girls were begging for peanut butter and jelly sandwiches.

PB & J it is. On a whim I decided to experiment with a new bread recipe, and let me tell you, this bread is hearty, dense, and makes one mean PB & J.

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But this bread isn’t just for PB & J’s. It’s the perfect bread to dip into your favorite olive oil and balsamic vinegar, or pair it with a hot bowl of soup and a salad. Whatever you decide to use it for, you can’t go wrong. This is a great recipe.

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Gluten Free Country Seed Bread
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Yeast Ingredients
  1. 1 1/4 cup hot water (between 110 – 115 degrees F)
  2. 1 tablespoons honey
  3. 2 1/2 teaspoons dry active yeast (NOT instant yeast)
Dry Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1 cup tapioca starch
  3. 1/2 cup brown rice flour
  4. 1/4 cup buckwheat flour
  5. 1/4 cup flax meal
  6. 2 tablespoons poppy seeds
  7. 2 tablespoons hemp seeds
  8. 2 tablespoons raw sunflower seeds
  9. 2 3/4 teaspoons xanthan gum
  10. 1 1/4 teaspoons sea salt
  11. extra various seeds for sprinkling on top of the loaf (I used poppy seeds, sunflower seeds and sesame seeds)
Wet Ingredients
  1. 3 egg whites
  2. 3 tablespoon olive oil
  3. 1 teaspoon apple cider vinegar
Instructions
  1. 1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. 2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. 3. In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
  4. 4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 1-2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. 5. Pour dough into a parchment lined and lightly greased 10-inch cast iron skillet. Wet your hands with warm water and use them to evenly smooth out the dough. Sprinkle the top of the dough with various seeds and allow to rise for 45 minutes to an hour. Bake in a preheated 375 degrees (F) oven for about 30 minutes.
  6. 6. Remove the loaf from the pan and allow it to cool on a wire rack. Cool completely before slicing (if you can stand to wait that long!).
Notes
  1. If you do not have a 10-inch cast iron pan, you can use a 9-inch cake pan instead.
Allergy Free Alaska http://www.allergyfreealaska.com/

Enjoy!
xoxo,
Megan

This recipe is linked to My Meatless Monday, Natural Living Monday, Fat Tuesday, Tasteful Tuesday, Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Traditional Tuesday, Make Your Own! Monday, Allergy Free Wednesdays, Waste Not Want Not Wednesday, Gluten Free Wednesday, Whole Food Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions, Gluten Free Fridays and Fight Back Friday.

Comments

  1. Maria says

    Hi!

    This sounds like a great recipe. As a “new celiac” I am searching for a good bred for the occasion I craze it. I, to, generally do better on few if lieelt grains, though. Anyway, could I sub another flour for th esorghum? Maybe more rice, or teff, garbanzo, amaranth? MAybe, and it would be nice, some almond flour to up the protein and decrease the carb content?

    What do you think?

    THANKS!
    Maria :o)

    • Megan says

      Hi Maria,
      I think you would be okay substituting brown rice flour for the sorghum, and then using almond flour to replace the 1/2 cup of brown rice flour the recipe calls for. I wouldn’t use more than 1/2 a cup of almond flour though. This bread is already dense, almond flour will add even more weight/denseness to it.
      :) Hugs,
      Megan

  2. says

    GOSH! This just looks so AMAZING Megan! Your other bread looked really good but this looks just like the Granary Bread we used to adore! I might just make this recipe for daughter and me on a bread craving day now we can get Sorghum flour more easily now! Congratulations on yet another awesome recipe! xo

  3. says

    Love this recipe!! I just made a similar loaf recently and it was great. I love the idea of using buckwheat flour too. I’m trying to work on a brown bread recipe, and I think buckwheat would be great. Can’t wait!! You rock :)

  4. Linda says

    Megan, that’s a beautiful loaf of bread! Like you, I’ve been eating mostly grain free, but this sure is tempting. Great job! Thanks for sharing it at Gluten-Free Wednesdays.

  5. Jamie @afamilieslove says

    this looks amazing, and super simple, cannot wait to try it!! love all the seeds and textures, it will be a great bread with a bowl of soup, cannot wait!

  6. Stacey says

    I have a sensitivity to buckwheat. Do have have a suggestionas to what I could use instead? This bread looks fantastic! thank you.

    • Megan says

      Hi Stacey,
      Teff flour or millet flour would be a wonderful substitute for the buckwheat flour!
      Hugs,
      Megan

  7. Cindy (Vegetarian Mamma) says

    Wow, that does look like one mean PBJ YUM! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy :)

  8. Miz Helen says

    Megan, your Country Seed Bread is just beautiful. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen

  9. Nathalie says

    Your bread looks amazing but I was wondering what flour could I substitute the rice flour with? After reading a lot about high level of arsenic found in rice I am trying to reduce the amount we consume.

    Thank you, Nathalie

  10. Nancy Olson says

    This one’s looking so yummy! I bet it’s totally delicious.
    I’m planning to try another tricks for bread this weekend. This one is a great choice.
    Thanks for sharing

  11. Nathalie says

    This bread is very very good, and my husband and kids loved it too. Would you happen to have a version that double it, like you did with your Gluten & Rice free Multigrain bread?

    Thanks again for the great recipe.

    Nathalie

    • Megan says

      Hi Nathalie! Glad you enjoyed it. :) I always love to hear that about my recipes! I do not have a doubled version of this one, but you should be okay doubling everything. You might be able to get away with using a 1/3 cup of olive oil instead of measuring out 6 separate tablespoons… Let me know if you run into any snags.
      Hugs,
      Megan

  12. Daniela says

    I love all your recipes. Unfortunately I don’t tolerate tapioca starch. This makes it very difficult if it comes to baking. Do you think I could substitute it with potato starch?
    Thank you so much :-)

    • Megan says

      Thank you, Daniela! Yes, absolutely. I don’t use potato starch because I have issues with potatoes, but it should work just fine as a replacement for the tapioca. Just make sure you’re using the actual potato starch and NOT potato flour.
      :) Megan

  13. Karen says

    Hi Megan,

    Would Agave Nectar work in place of the honey? I’m currently not allowed it due to it’s high sugar content.

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