Gluten-Free Seeded Loaf

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 0.25 cup mixed seeds (such as sunflower, pumpkin, flax, and sesame seeds) 0.25 cup mixed seeds (such as sunflower, pumpkin, flax, and sesame seeds)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well incorporated. The mixture should be smooth and slightly frothy.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a paddle attachment, mix on low speed until just combined, then increase to medium speed and beat for about 2-3 minutes. The batter will be thick and sticky, more like a very thick cake batter than a traditional bread dough.

4. 4

   Gently fold in the mixed seeds until they are evenly distributed throughout the batter. The batter will remain quite sticky; you can use a wet spatula or lightly oiled hands to help shape it into a loaf in a greased and floured (with GF flour) loaf pan, or simply spoon it into the pan. Allow the dough to rest in the pan for about 10 minutes before baking.

5. 5

   Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until the loaf is golden brown on top and sounds hollow when tapped. A wooden skewer inserted into the center should come out clean. Let the loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing. This cooling process is essential for the structure of gluten-free bread.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.