- Bread & Cereals
Ingredients
- 375g gluten free flour - sieved
- 2 ½ teaspoons instant dried yeast
- 1 tablespoon white sugar
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 tablespoon cumin seeds
- 300ml warm almond milk
- 1 tablespoon sunflower seeds
- Extra flour for dusting
- 1 tablespoon olive oil for greasing
- Optional for serving: Olive oil or Hummus and rocket leaves
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Method
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1Preheat oven to 180ºC./ Gas mark 4. For fan assisted ovens you may need to reduce the temperature by 10-20 degrees.
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2Lightly grease a cast iron oval casserole and dust lightly with flour.
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3Sift and combine flour, yeast sugar and xanthan gum in a stand mixer on a low speed. Add the salt and cumin and warm almond milk and beat on low speed until it forms a wet dough. Cover with greased cling film and allow to stand in a warm area for 40 minutes. The dough should increase by at least one third in size.
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4Remove from mixing bowl and place into a greased and floured Cast Iron Oval Casserole.Gently smooth over dough with greased spatula. Allow to stand in a warm area for a further hour.
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5Gently sprinkle dough with sunflower seeds and give a light dusting of flour. Bake for 35 - 40 minutes. The bread should start to brown on top and when a skewer is inserted it should be clean when removed.
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6Serve warm with olive oil or hummus and fresh rocket leaves.