Crawford Design

Seeded Nut Bread – Gluten Free

For the best results, use a loaf pan designed for gluten-free baking, such as a 9-by-4-inch pan.

Ingredients

• 2 tablespoons boiling water
• 1 tablespoon plus 1 teaspoon chia seeds, ground
• 1 ¼ cups hottest tap water
• 2 ¼ teaspoons (¼ ounce) active dry yeast
• ½ teaspoon sugar
• 1 cup brown rice flour
• ¾ cup millet flour
• ½ cup oat flour
• ⅓ cup almond flour
• ¼ cup potato starch
• ¼ cup tapioca starch
• 1 tablespoon poppy seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons chopped
• 1 ½ teaspoons salt
• 1 teaspoon xanthan gum
• 3 large eggs, at room temperature
• 2 tablespoons vegetable oil
• 2 tablespoons organic or regular granulated sugar
• Non-stick cooking spray

Directions

1. In a small bowl, add 2 tablespoons boiling water to ground chia seeds and stir until a thick paste forms.
2. In a measuring cup, whisk together warm water, yeast, and sugar and let stand until foamy, 20 minutes.
3. In a large mixing bowl, whisk together flours, starches, gum and salt. Add chia paste, yeast mixture, eggs, and honey. Using a hand mixer with wire/whisk beaters, mix on high for 5 minutes.
4. Transfer dough to greased loaf pan. Cover with plastic wrap and let rise for 90 minutes in a warm place. Heat oven to 400°.
5. Place loaf in oven, reduce heat to 350° and bake until golden brown for 55 minutes.
6. Immediately remove loaf from pan, then transfer to a wire rack to cool.

Source: Steve