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Gluten-Free Multi-Flour Yeasted Bread with Seeds
Open-crumb gluten-free loaf blended from quinoa, brown rice, green buckwheat and corn flours, lifted with yeast and psyllium and crowned with seeds.
20 min prep / 120 min total
203 kcal
4.4g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 440 gwater
lukewarm
- 20 gpsyllium husk
- 80 gquinoa flour
- 60 gbrown rice flour
whole grain
- 40 ggreen buckwheat flour
- 40 gcorn flour
- 200 gcorn starch
- 3½ gdry yeast
- ½ tspsalt
- pumpkin seeds
for topping
- sesame seeds
for topping
Instructions
Whisk 440g lukewarm water with 20g psyllium husk and let sit a few minutes until gel-like.
Combine 80g quinoa flour, 60g brown rice flour, 40g green buckwheat flour, 40g corn flour, 200g corn starch, 3.5g dry yeast and 0.5 teaspoon salt.
Stir the hydrated psyllium into the dry mix until a sticky dough forms. Transfer to a greased loaf tin and level the top.
Cover and let rise in a warm spot for about , then sprinkle with pumpkin seeds and sesame.
Bake at 200°C for about , until the crust is crackling and golden. Cool before slicing.
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