Articles & Recipes

Gluten-Free Sunflower Flax Bread

January 15, 2018

Looking for something different for your morning toast? Try this healthy, crunchy, nutty loaf.

Ingredients Makes 15 slices (1 per serving)

3⁄4 cup sorghum flour 175 mL
2⁄3 cup amaranth flour 150 mL
1⁄3 cup flax flour 75 mL
2⁄3 cup potato starch 150 mL
1⁄3 cup cornstarch 75 mL
1⁄4 cup granulated sugar 60 mL
21⁄2 tsp xanthan gum 12 mL
2 tsp bread machine or instant yeast 10 mL
11⁄2 tsp salt 7 mL
1⁄2 cup cracked flaxseed 125 mL
1⁄2 cup unsalted raw sunflower seeds 125 mL
11⁄4 cups water 300 mL
3 tbsp vegetable oil 45 mL
2 tsp cider vinegar 10 mL
2 eggs, lightly beaten 2
2 egg whites, lightly beaten 2

Instructions

  1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds; mix well and set aside.
  2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
  3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
  4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
  5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
To ensure success, see page 15 for information on using your bread machine and page 18 for general tips on bread machine baking.To ensure success, see page 15 for information on using your bread machine and page 18 for general tips on bread machine baking. For information on cracking flaxseed, see the Techniques Glossary, page 238. We tried this bread with sprouted flax powder, flax meal and ground flaxseed in place of the flax flour. All yielded acceptable loaves. We tried this bread with sprouted flax powder, flax meal and ground flaxseed in place of the flax flour. All yielded acceptable loaves.
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments: 1. Warm the water to between 110°F and 115°F (43°C and 46°C). 2. Warm the eggs and egg whites (see the Techniques Glossary, page 238). 3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle. 4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

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