This delicious sunflower flax bread is a gluten free bread recipe.
In fact, it’s a gluten free bread machine recipe.
To be able to use the bread machine to make hot, savory homemade breads that don’t contain wheat flour is a real boon for those suffering from celiac disease or with a wheat gluten intolerance.
If you are looking for something different for your morning toast, try this crunchy, nutty loaf. It’s a real winner.
It comes from the cookbook 125 Best Gluten-Free Bread Machine Recipes, a wonderful cookbook for anyone needing gluten free recipes.
Sunflower Flax Bread Gluten Free Bread Recipe
- 3/4 cup sorghum flour
- 2/3 cup amaranth flour
- 1/3 cup flax flour
- 2/3 cup potato starch
- 1/3 cup cornstarch
- 1/4 cup granulated sugar
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons bread machine yeast, or instant yeast
- 1 1/2 teaspoons salt
- 1/2 cup flaxseed, cracked
- 1/2 cup sunflower seeds, unsalted raw
- 1 1/4 cups water
- 3 tablespoons vegetable oil
- 2 teaspoons cider vinegar
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds; mix well and set aside.
- Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
- Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
- Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer.
- It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
- Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites (see the Techniques Glossary, page 238).
3. Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
This gluten free bread recipe makes 15 slices of delicious bread.
- Substitute raw hemp powder for the flax flour and Hemp Hearts for the flaxseed.
- The writer of this wonderful cookbook has this tip for substituting flours: “We tried this bread with sprouted flax powder, flax meal and ground flaxseed in place of the flax flour. All yielded acceptable loaves.