Pain sans gluten aux graines mélangées

Ingrédients

• 130 g brown rice flour
• 60 g mixed seeds (millet, sesame, flax and pumpkin)
• 30 g amaranth or barley flour
• 65 g sorghum flour
• 50 g potato starch
• 35 g tapioca flour
• 2 Tbsp (30 ml) golden flax meal
• 2 tsp (10 ml) dry yeast
• 2 tsp (10 ml) xanthan gum
• 1 tsp (5 ml) salt
• 2 large eggs
• 2 tsp (10 ml) apple cider vinegar
• 2 Tbsp (30 ml) vegetable oil
• 1 1/2 Tbsp (22.5 ml) honey
• 300 ml lukewarm water
• some extra sunflower or flax seeds for topping

Préparation

1. 1

   Grease a small bread tin (one you would use for banana bread).

2. 2

   Combine all the dry ingredients in a bowl. Beat the eggs at full speed for 30 seconds. A stand mixer is very handy if you have one or you can also use a hand mixer. Slowly mixing, add apple cider vinegar, oil and honey. Mix vigorously for a few minutes. The egg mixture will look foamy. Add the lukewarm water and the dry ingredients. Mix well until combined and keep on mixing for 4–5 minutes.

3. 3

   Transfer the dough to the prepared bread tin. Scatter sunflower or flax seeds over the top and press in lightly. Leave the dough in a warm place to rise. In winter I keep the oven on at 60°C to help the dough rise. Let it rise for 1¼ hours or until it nearly reaches the rim of the pan.

4. 4

   Pre-heat the oven to 180°C and bake the bread in the middle of the oven for 30–40 minutes in total. Remove the bread from the oven and let it cool for 5 minutes in the pan, then carefully turn out onto a wire rack to cool completely.

5. 5

   Slice and serve while still warm with butter, cheese and preserves.

6. 6

   Store at room temperature. This loaf keeps well on the counter for four days, but freezes very well too.