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Gluten Free Bread with Fennel and Cumin

This is my regular staple for the week.  Packed full of goodness with mouthfuls of flavour from the spices, you will enjoy savouring each bite.

INGREDIENTS

FLOUR MIXTURE

  • 160g Rice – Whatever you have in the cupboard – Red, Brown, Basmati, Arborio (a mixture works best)
  • 100g Sago or Tapioca Flour
  • 50g Besan Flour (or use whole chickpeas)
  • 80g Quinoa flour (or use whole quinoa)

OR

  • 400g Organic Gluten Free Flour.

Depending on the density you like in a bread, milling your own flour will mean the bread will be denser than buying pre milled flour.  I like to do a mixture of both (200/200g) as it is a heavier bread that fills me up longer.

SEED & SPICE MIXTURE

  • 50g Pepitas
  • 50g Sunflowers
  • 15g Fennel Seeds
  • 15g cumin
  • 10g Flax Seeds
AND THE REST
  • 2 tsp Xanthan Gum – or 1 Tbs Chia Seeds mixed with 3 Tbs Water. Let it sit for 10 minutes before adding to mixture)
  • 1 Sachet (or 2 tsp) Dried Yeast.  If yeast doesn’t agree with you, add 3 tsp Baking Powder and juice of half a lemon.
  • 1 heaped tsp himalayan salt
  • 400g luke warm water – Or you can vary it by adding nut milks such as almond, cashew or a mixture!)
  • 30g Macadamia or Coconut oil
  • 1 Tbs apple cider vinegar
  • 1 large egg (or 1 Tbs Chia Seeds mixed with 3 Tbs Water. Let it sit for 10 minutes before adding to mixture).  I like to keep a jar of milled chia seeds as they bind better.  Very much like an egg!
METHOD
  1. Place flour mixture in Blender and mill until a flour consistency. In Thermomix,  mill until flour consistency. Usually 1.5 minutes, Speed 9.
  2. Add Seed and Spice Mixture and The Rest. Blend on medium until combined.  In Thermomix, mix for 15 seconds on speed 4.5.
  3. The mixture will be wet, but that is ok. If using Thermomix, Knead for 1 minute 30 seconds on closed lid position. If not, ensure that the ingredients have been fully incorporated.
  4. Place in lined bread tin (I use butter to line and it falls out beautifully) and sit for 10-20 minutes (if using a blender, let it sit for the 20 minutes) and then bake in a conventional oven on 170 degrees for 60 minutes, or fan forced for 50-60 minutes. Ovens van vary, therefore keep an eye on your first batch of bread to get an understanding of how long it will take.
  5. Once finished, take bread out of tin onto a cooling rack.  Tap the bottom of the bread in the middle.  If there is a hollow sound, it means that the bread is cooked.  If not, your bread may need some further time in the oven.  NOTE that if you have used whole grains and milled yourself, the bread will be denser, therefore the timing of cooking needs to be tested and the tapping of the bottom will be a deep hollow sound.
  6. Let cool and cut into toast slices and freeze.  If using the loaf for entertaining, cut into small cubes and try my dukka recipe.

I hope you enjoy this Gluten Free Recipe.  There are many different variations you can try, such as substituting the spices and seeds to suit your taste buds. Or using a mixture of milk and water.  Once you get the basics in, have some fun with the flavours.  Great accompaniment with my Dukkah.

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