This is the first gluten-free bread I've made that I've been truly happy with. It's very reminiscent of a whole wheat bread - nutty and dense, yet gluten-free!

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
1 hr 35 mins
total:
2 hrs 35 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.

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  • Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.

  • Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.

  • Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.

Nutrition Facts

257 calories; protein 8.4g 17% DV; carbohydrates 36.6g 12% DV; fat 8.7g 13% DV; cholesterol 46.5mg 16% DV; sodium 103.2mg 4% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/30/2020
This is a nice bread with a crisp crust which I like. I followed the measurements exactly and used the correct sized bread pan. The batter overflowed on to the oven racks and bottom of the oven. The only change I made was to substitute honey for aqave syrup. I will make it again but use a larger bread pan. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2019
I just made this bread however instead of using tapioca starch I used gluten free all purpose flour. The results are great. Thanks! Read More
Rating: 4 stars
01/29/2020
This is a nice bread with a crisp crust which I like. I followed the measurements exactly and used the correct sized bread pan. The batter overflowed on to the oven racks and bottom of the oven. The only change I made was to substitute honey for aqave syrup. I will make it again but use a larger bread pan. Read More
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