- 220g tapioca starch (see notes below)
- 100g brown rice flour
- 75g sorghum flour
- 1 tbsp xanthan gum
- 1 tbsp ground flaxseed
- 1 tsp whole flaxseed
- 1¼ tsp salt
- 1 tbsp instant dry yeast
- 1¼ cup milk, warmed to 43°C
- 3 eggs, at room temperature
- ¼ cup light olive oil
- 2 tbsp honey
- 1 tsp whole flaxseed
- 1 tbsp sunflower seeds
- ½ tsp sesame seeds
- Combine all the dry ingredients in a bowl and stir together with a whisk. Set aside.
- Combine the milk, eggs, olive oil and honey in another bowl. Mix well.
- Add the dry ingredients to the milk and egg mixture and mix for 1–2 minutes. A paddle attachment, dough hook or hand mixer will all work with this dough.
- Pour or scoop the dough into a parchment-lined loaf tin. Make level with a spatula.
- Scatter the whole flaxseed, sunflower seeds and sesame seeds on top of the dough, if desired. Gently press the seeds into the dough using your wet fingers or the back of a wet spoon.
- Let the dough rise in the loaf tin in a warm, draught-free location for about 1 hour (check at 45 minutes). The bread dough should be no higher than ½” above the edge of the tin (see notes below).
- Preheat oven to 180°C. The bread dough will be slightly jiggly at this point.
- Loosely drape a sheet of foil over the tin and bake for 35 minutes. This will prevent the top from overcooking and overbrowning.
- Remove the foil and bake for another 20 minutes.
- The bread is done when the internal temperature taken with a thermometer is over 98°C.
- Remove from the oven and let the bread rest for 3–5 minutes.
- Using the parchment paper, lift the bread out of the tin and set on a rack to cool completely.
- Let cool completely before slicing.
- I had a friend make this bread using water instead of milk and it turned out great! So for those of you who are avoiding dairy, go ahead and use water.
- In case I wasn’t clear enough in my description, the dough for this bread will not be like your typical wheat-based bread dough that you can actually handle. The dough will be more like a thick batter that you have to scoop into the tin. Don’t worry if this is the case as it’s normal for some gluten-free bread recipes to be like this. Just scoop or pour the dough into the tin, even it out, let it rise and then bake.
- I let my bread rise in the oven with only the oven light on. I then carefully remove the bread to preheat the oven before baking.
- Store any leftover bread in a sealed bag or container for up to two days on the counter. If you’re keeping it for longer, store the bread slices in the fridge or freezer and then reheat in the toaster.
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