Gluten-Free Bread

This loaf of bread counteracts the myth that gluten-free baking is not as good as traditional wheat flour.

The bread is really tasty and naturally fortified with vitamins and minerals from the seeds. It's got a little bit gooey texture and very crispy crust. It's simple and fast to make, but much quicker it disappears from our table. 

Ingredients:

• 500 g gluten-free flour
• 3/4 tablespoon of salt
• 1 tablespoon raw honey (if a vegan, use maple syrup)
• 13 g dried yeast
• 550 ml of lukewarm water

Optional:

• 3 tablespoons flaxseed
• 3 tablespoons sunflower seeds
• 1 tablespoon pumpkin seeds
• 1 tablespoon sesame seeds

Preparation:

1. Place all the ingredients in a large bowl and mix thoroughly. Cover with a tea towel and leave in a warm place for 20 minutes to rise.
2. After this time, mix the dough again and place in a 10x25 cm tin lined with baking parchment. Again, cover with the tea towel and leave for another 20 minutes to rise. Be cautious not to leave it too long as the bread grows really fast. 
3. Bake at 180°C for an hour. Remove from the oven and cool on a wire rack.
4. Enjoy :)

The recipe has been slightly modified and comes from Moje Wypieki.