Gluten Free Bread 


520 gram gluten free bread (Pamela's GF Flour) 

8 gram dry yeast

2.5 TBS agave nectar

13 g salt 

3 TBS olive oil

50 - 100 grams of seeds of your choice (flax, pumpkin, chia, sunflower, nigella etc)

3 cups of lukewarm water


Mix dry, then wet ingredients leaving salt to be added last.  The easiest way for this flour to be mixed is with any dough mixer.  It will be very sticky and won't behave like a gluten dough, where one kneads it with hands.  Nigella seed has a specific taste and most people enjoy it very much, but don't add more than 25 grams the very first time in case you won't like it.  You can mix any of your favourite seeds, just make sure there is not more than 100 grams of them.  The gluten free bread needs only one rise, so after some good mixing (if using Kitchen Aid or similar I would leave it to turn on slow for 10 minutes) transfer it to the bread tin.  Fill the bread tin to 2/3 of its height.  I always cover the tin with a clean dishcloth.  Wait for bread to rise 1 to 1.5 hour if in cooler kitchen (preferable) or 45 minutes in warmer temperature.  Before transferring it in the oven gently "paint it" with oil.  It will give it nice colour.  Bake at 374F (or 190C) for about 35 minutes or until it has risen just above the edge of the tin and the crust looks yummy.  When removed from the tin tap the bottom of the bread.  If it sounds hollow it's good.  If it is too soft, put it back in the oven (without the tin) for 5-10 minutes and tap it again after taking it out. 


The baking time and "behaviour" of your bread will depend on your oven - is it gas, electric, convection, commercial? It also depends on your location (are you in mountains or by the beach), tin you'll use and even the weather conditions.  It sounds complicated but it is not, you'll owrk it out sooner rather than later.  Happy baking!

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