When you are not forced to eat gluten-free bread, you may not want even to taste it. Why try a gluten-free baked good when you can have all the gluten in the world? I’m like this most of the time too. But this bread is so good that even gluten eaters will love it!
I love poppy seeds a lot, and there are a few recipes on this blog with poppy seeds, such as buns with poppy seeds or a lemon poppy seed cake. This time, I am using these cute seeds on a loaf of bread.
I got the inspiration for this recipe from a Swedish gluten-free baking cookbook. I changed a few things, such as some of the measurements and instructions, to better fit my baking methods and ingredients.
The resulting bread is soft, delicious and stays in good shape for many days, as long as you keep it in an airtight container. You can put the leftover bread slices in a toaster, and they will taste as good as new. The warm pieces are great with butter on them!
I give thumbs up to this bread for everyone – with or without gluten restrictions. I hope you give it a try!
(makes 1 loaf in a 240x80x55mm baking mould)
2 dl (or 3/4 cup + 4 tsp or 150 gr) rice flour (in Finnish: riisijauho)
2 dl (or 3/4 cup + 4 tsp or 150 gr) potato flour (in Finnish: perunajauho)
1/2 dl + 2 tbsp (or 1/3 cup or 50 gr) cornflour (in Finnish: maissijauho)
2 tsp salt
3.5 dl (0r 1 1/2 cups minus 2 tsp or 350 gr) hot water (NOT boiling, just hot to touch)
3 tsp (or 10 gr) active dry yeast
1 tsp (or 5 gr) granulated white sugar
1 egg white
1/2 dl + 2.5 tsp (or 1/3 cup + 1/2 tsp or 50 gr) vegetable oil (I used rapeseed oil)
3 tsp (or 10 gr) psyllium husk
2.5 tsp (or 10 gr) xanthan gum
generous amount of poppy seeds to cover all the surface of the bread
vegetable oil to grease the mould
- In a medium bowl, put rice flour, potato flour, cornflour, salt, and whisk. Put aside.
2. In a mixing bowl, put hot water, yeast and sugar and mix slightly with a fork. Let the mixture stand for 10 minutes so that the yeast activates (you will see foam forming on the water’s surface).
3. Add egg white and oil and whisk for 5 minutes at medium speed.
4. Add flour mixture and continue to whisk for 3-4 minutes until all the dry ingredients are mixed well with wet ingredients.
5. Add psyllium husk and xanthan gum and continue whisking until you have a well-mixed dough. If needed, scrape the sides with a spatula.
6. Grease your baking mould generously with some vegetable oil and transfer the dough into the mould. Flatten the surface of the dough using a spatula and cover the surface well with poppy seeds. Cover the mould with a stretch film and let it rise for about 1 hour.
- Preheat the oven to 200C.
- Put the stretch film covering the mould away. Put the bread in the medium part of the oven and bake for about 45-50 minutes until you have a nicely browned surface and a toothpick inserted in the middle comes out clean. Let the bread cool entirely on a wire rack after baking before slicing it to eat. Enjoy!