This is a quick, easy and delicious way to make Gluten Free Seeded Bread, it takes about ten minutes of prep, a good half hour  to raise and an hour to cook.

Ingredients for one loaf of Gluten Free Seeded Bread

300g of gluten free bread mix

I packet of gluten free yeast, or if loose about one table spoon full

Table spoon of oil

Teaspoon of salt

Handful of sunflower seeds

Half a handful of pumpkin seeds

Teaspoon of Thyme or herbs de Provence

300ml of milk

150 ml of water

Cooking Instructions for

Gluten Free Seeded Bread

The key here is getting the mixing right, well mixed it should be light and fluffy, well as fluffy as gluten free dough ever gets.

Get a small bread tin and line with baking paper.

Pop the oven on to gas mark 6, 180C.

Using a mixer, I have a hand held one, mix up the flour mix; gluten free yeast, herbs, salt, oil and seeds in a bowl, slowly add the milk and then the water until you like the look of the pate. It should be creamy and still a bit resistant, if it is too runny just add  little more flour.

Empty the bowl into the bread tin, trying to make it evenish. pop the tin on top of the lit oven and cover with a damp tea cloth. Leave for half an hour, it should increase about 50% in size. By now the oven should be nice and hot; gas mark six seems to do the job. Pop the tin in and cook for an hour. It should rise so that the loaf is about twice the size of the original mixture, with a golden crust, slightly springy.

Comments on cooking  Gluten Free Seeded Bread

Don’t expect to get it right first time round, it is a question of trial and error, and of course taste. also every oven is different and what might take an hour in my old thing might take 50 minutes in a better oven. Getting the mixture right is also key, I use Schar Bread Mix B, because I have found a cheap supplier, it is a mixture of lentil and whole rice flour, other bread mixes might perform differently as they might be a different mix of gluten free flours. Also the liquid quantities might be different, you can use only water and not milk, or other types of milk such as almond or soy if you ave a lactose intolerance. Or just for the different taste. If you find it is too damp, or dry for that matter play around with the quantities, and cooking time until you find what is right for you. Equally you can use different oils, I use sunflower because it is cheap and it is our general oil for cooking, and chip making, others swear by rape seed. I find olive oil a little too heavy but that is a question of personal taste.

If you are lactose intolerance the mix works just as well if you switch out the milk with water. I actually prefer it without the milk, much lighter.

The best bit about bread making is the baker’s treat, that first crust of a still warm loaf, a touch of butter that melts with the heat and a good sliver of Cantal. Heaven.