Sesame Bread – Gluten Free
Great Tastes of Manitoba 2011/2012
An easy gluten free bread that can be eaten on its own or as part of a larger breakfast or lunch. Can even be used to make into croutons!
- 1 cup (250 mL) sorghum flour
- 3/4 cup (175 mL) tapioca starch
- 1/2 cup (125 mL) millet flour
- 2/3 cup (150 mL) almond meal or finely ground almonds
- 1 tbsp (15 mL) brown sugar
- 2 tsp (10 mL) xantham gum
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) rapid rise yeast
- 1 1/4 cup (300 mL) warm water
- 2 tbsp (30 mL) canola oil
- 1/2 tsp (2 mL) lemon juice
- 2 (2) eggs
- 2 tbsp (30 mL) sesame seeds
Preheat oven to 375°F/190°C. Spray a 9×5 inch loaf pan with canola oil. In large bowl, combine sorghum, tapioca, millet, almond meal, brown sugar, xanthan gum, salt and yeast. Mix well. Set aside. Using a stand mixer with a flat paddle attachment, beat eggs. Add water, canola oil and lemon juice. Mix until frothy. Add dry ingredients to wet ingredients. Beat on low speed for about 4 minutes or until mixture looks very smooth and sticky. Scrape dough into the oiled loaf pan. Smooth the surface. Sprinkle sesame seeds on top. Cover with an oiled piece of plastic wrap (oiled side down) and place pan in a warm place. Allow dough to rise until almost double in size, about 30-40 minutes. Remove plastic wrap and bake loaf for 40-45 minutes or until sounds hollow when tapped. Remove from pan and place on wire rack to cool.
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- Side Dish
- Cooking Time
- 40-45 mins
- Prep Time
- 50 mins
- Yields
- 1