The crust of this bread is nice and soft, although I'll be continuing to work on methods to also create a hearty bread with a thicker, crusty edge. However, this is a wonderful bread-making method for times when I don't want the bother of buttering pans, or when I want something not loaf-shaped. The addition of gluten-free sweet potato flour adds a rich, sweet taste to the bread. Enjoy!
Hearty Round Rustic Loaf
Makes 1 loaf
Preheat oven to 350F. Line a cookie sheet with parchment paper.
In a mixer combine:
1 1/2 cups brown rice flour
1/3 cup sorghum flour
1/3 cup sweet potato flour
1/3 cup arrowroot starch/flour
1 Tbsp xanthan gum
1 Tbsp rapid yeast
1 1/4 tsp salt
Add and beat 3-4 minutes:
1 cup warm water
1 tsp apple cider vinegar
2 Tbsp oil
2 Tbsp honey
2 Tbsp maple syrup
3 eggs
Hearty and delicious gluten-free round bread loaf
Hearty Round Rustic Loaf
Makes 1 loaf
Preheat oven to 350F. Line a cookie sheet with parchment paper.
In a mixer combine:
1 1/2 cups brown rice flour
1/3 cup sorghum flour
1/3 cup sweet potato flour
1/3 cup arrowroot starch/flour
1 Tbsp xanthan gum
1 Tbsp rapid yeast
1 1/4 tsp salt
Add and beat 3-4 minutes:
1 cup warm water
1 tsp apple cider vinegar
2 Tbsp oil
2 Tbsp honey
2 Tbsp maple syrup
3 eggs
Fold in:
1-2 Tbsp sunflower seeds (de-shelled, can use roasted)
1-2 Tbsp pumpkin seeds
Using a spatula, scoop around the bowl to get a nice ball of dough. Carefully spoon dough onto prepared pan. Smooth top and sides, as desired, using spatula.
Dough scrapped into a ball in the bowl using a spatula.
Spread the dough on parchment or silicon-lined pan and smooth out the edges.
Let rise in a warm location 30-45 minutes, until risen, but not yet doubled in size.
If desired, add a few slashes on top just before baking. It will keep the bread from cracking at random locations as it bakes. Bake at 350F for 40-45 minutes, until dark golden brown. Let cool on a cooling rack. The bread will deflate slightly while cooling (similar to what happens with a regular loaf of bread). Once cool, slice and serve. Slice and freeze leftovers - they reheat well.
After the dough has risen, decorative slashes were made in the top of the loaf to give it a rustic look.
Bread after baking - it will have a nice, dark brown color.
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