In a lengthy and on-going catalogue of disasters this is the first gluten-free loaf I’ve made that I’m actually quite proud of! For a start, it’s edible (which has got to be a point in it’s favour 🙂 ) and it slices beautifully, toasts successfully and is made with lots of good things…. sunflower seeds, chia seeds, linseed and hemp seeds….to name but a few.
It’s actually very tasty, it looks quite dense, but is both moist and surprisingly light. It has a sweet nutty earthy flavour.
I tend to make or buy sour-dough bread, which on the whole I find pretty good for me, but this is the start to a big experiment, and in the next month, and possibly longer, I shall only be cooking gluten-free. I’m quite excited about exploring a world without gluten. I’ve had a niggling gluten intolerance for years (some forms of gluten-based products seem OK)… but now I’m thinking to try being completely gluten-free…so I’ll only be posting gluten-free for some time to come….
I’m really pleased with this bread, as it worked out very well, and is also adaptable …. different flours…different seeds…nuts…dried fruit…etc. we shall see 🙂
A final note, I use oat flour in this recipe, because it has a slight moistness that helps. Sometimes, oats can ‘accidentally’ contain other grains so look out for certified gluten-free oats/oatmeal/ oat flour. Also, some people may have an intolerance to oats, in which case, swap the oats for another flour such as hemp flour or teff flour.
Hope you enjoy!
MANY-SEEDED, GLUTEN-FREE, RUSTIC BREAD
makes 1 large loaf