Best Gluten-Free Artisan Bread
This is a rustic bread packed with seeds and grains. The bread has an earthy flavour which comes from using buckwheat flour, the crust is crispy, and the texture is just right – and super easy to make
Ingredients
1 cup rice flour
¾ cup tapioca flour
2 Tbsp.buckwheat flour
1 Tab. sesame seeds
1 Tbsp. flax seeds
2 1/4 tsp. (1 packet) rapid rise dry yeast
2 tsp. xanthan gum
½ tsp. Himalayan fine salt
1 cup warm water (110 F)
2 Tab. agave nectar or desired sweetener
2 Tab. extra virgin olive oil
1 Tab. apple cider vinegar
½ cup raw pumpkin seeds
parchment paper
plastic wrap
dishcloth
In a large bowl mix flours, sesame seeds, flax seeds, xanthan gum, dry yeast*, and salt.
In a small glass bowl combine warm water, agave, olive oil and apple cider vinegar.
Add wets to drys and using a spatula, mix together until dough forms. Add pumpkin seeds and mix.
Shape the dough into a 9-inch log and place on a baking pan lined with parchment paper. (I used the parchment paper to shape the log). Cover loosely with plastic wrap and then with a dishcloth. Allow to rise in a warm place for about 2 hours or until the dough almost doubles in size
Preheat oven to 400 F and bake for 35 – 40 minutes, until the bread is golden brown.
Transfer to a cooling rack to cool completely before serving
* proof check yeast before using
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