(Gluten, Dairy and Yeast-free, Vegan)
This recipe is made in the same way as the gluten-free Rosemary Garlic Bread. This bread is a hit in my circle - I routinely make it for friends and family as a gift. Most of us think it is one of the best, if not the best, gluten-free bread we’ve ever had.
LIQUID INGREDIENTS
3 tb psyllium powder
450 ml water
Preheat oven to 350. Lay parchment paper over a baking sheet. Add psyllium to a bowl. Add water slowly and whisk vigorously to create a smooth paste. Let sit while you prepare your dry ingredients.
DRY INGREDIENTS
1 cup gluten-free oat flour
3/4 cup white rice flour
3/4 cup almond flour
5 tb tapioca flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 tb pumpkin seeds (dry roasted is preferable)
3 tb sunflower seeds (dry roasted is preferable)
1 tb chia seed
3 tb sesame seeds (dry roasted is preferable)
Mix all of the dry ingredients except for the sesame seeds. Add the psyllium mixture to the dry ingredients and kneed it with a bread mixer or your hands until it is fully integrated. When it starts to get sticky, pour some sesame seeds onto the dough. Kneed it some more and then add more sesame seeds. The idea is not to mix them in but have them partially cover the surface. Form a nicely shaped loaf, lay it on the parchment paper and sprinkle the rest of the sesame seeds evenly over the top. Bake for 55 - 60 minutes until the surface is nicely browned.