Walnut seed loaf

coeliac gluten free gluten index good for you homemade loaf low gi make ahead no gluten no problem seeded loaf wheat-free

N/A

Cuts into 12 thick slices

Source

Ingredients

100g cornflour

300g gluten-free brown bread flour (we used Doves Farm)

2 tbsp soya flour

85g potato starch

2 tsp xanthan gum

7g sachet easy-bake dried yeast

1 tbsp caster sugar

450ml milk , warmed to hand temperature

2 tbsp sunflower oil , plus extra for greasing

1 tbsp white wine vinegar

100g mixed seed (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)

50g walnut , roughly chopped

Method

Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.

Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.

Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.