About this recipe:This is the first gluten free bread I've made that I've been truly happy with. It's got a lovely nutty taste. It is made with quinoa, sorghum and tapioca flours and studded with sunflower seeds.
2 tablespoons agave syrup
475ml warm water
2 1/2 teaspoons dried active yeast
1 tablespoon olive oil
250g quinoa flour
135g sorghum flour
135g tapioca flour
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
110g sunflower seeds
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Method Prep:10min › Cook:50min › Ready in:1hr
Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast mixture becomes foamy, about 5 minutes. Whisk in eggs and oil.
Combine quinoa flour, sorghum flour, tapioca flour, salt and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.
Line a 23cm loaf tin with baking paper; pour in dough. Cover with cling film. Let rise in a warmplace , free from any draughts, for about 30 to 45 minutes.
Preheat oven to 190 C / Gas 5.
Bake loaf in preheated oven until browned and cooked through, about 50 to 60 minutes.
Turn loaf out onto a wire cooling rack. Leave to cool completely, about 1 hour, before slicing.