Recipe adapted from “Allergy-free cookbook” by Alice Sherwood. I love this book. It has many of those recipes that I loved and cooked before, but with the substitute for allergen. Bread for this recipe is really good, tasty than usual gluten-free bread. It’s not very high.
2 cups brown rice flour
3 tbsp soy flour (substitute for tapioca starch)
1 tbsp xanthan gum
1/4 cup sesame seeds (used Tahini)
2 tbsp poppy seeds (don’t used)
1 1/2 tsp salt
1 tsp lemon juice
3 tbsp vegetable oil
1 1/2 tbsp molasses
1 tbsp instant yeast
1 large egg
1 3/4 cup lukewarm water
Oil a 2 lb loaf pan or deep 8 inch round cake pan.
Mix the flours with xanthan gum, seeds, and salt in a food processor. Add the remaining ingredients.
Either run the machine until it forms a sticky dough, then run it for 1 minute to knead it.
Transfer to the pan and smooth the surface. Cover loosely with oiled plastic wrap and leave in a warm place until the dough reaches the top of the pan, about 30 minutes.
Meanwhile, preheat the oven to 400 F. Remove the plastic wrap and bake in the oven until risen, golden, and the base sounds hollow when the loaf is tipped out an tapped, about 40 minutes. Transfer to a wire rack to cool.