Gail’s Gluten Free Seed Loaf

TRH Gail's Gluten Free Seed Loaf
I am very impressed with this product I bought at a health store recently. Yay…finally, a gluten-free bread that I can actually enjoy, thought I would share for people following gluten free eating programmes❤Enjoy its delicious!

Additional ingredients to add to 425 g package ingredients:
10 g instant dry yeast
250 ml very warm water
30 ml vegetable oil
2 egg whites

trh Gail's Gluten Free Seed Loaf2

I added a little more salt to the mixture.
In your Kenwood with dough attachment add all ingredients and mix for 3 minutes.
Scrape down the sides of the bowl.
Spoon mixture into well-greased loaf tin. Spread evenly with a little oil on your fingertips.
Leave to proof for about 25 minutes in a warm place, draught free.
Do not cover dough.
Place a jug of boiling water next to the dough to assist with rising.
Do not let dough over-proof.
Bake in preheated oven at 220°C (200°C fan assist) for 30 to 35 minutes until done.
Transfer to cooling rack.

Prepared, tried and tested by: Gail Haselsteiner

This entry was posted in Bread: Sweet and Savory and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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