Gluten Free Seed Bread
- Number of Servings: 16
Ingredients
1 1/4 Cups Water2 Large Eggs, beaten1 1/2 Tb. Canola OIl3 Tablespoons Agave1 Tablespoons Apple Cider Vinegar3 Tablespoons. Non-Fat Dry Milk1 Cup Brown Rice Flour1 1/2 Cups Potato Starch1 Cup Gluten Free Multi-grain cereal1 1/2 Teaspoons Sea Salt1 Tablespoon Xanthan Gum1 Tablespoon Active Dry Yeast2 Tablespoons Poppy Seeds2 Tablespoons Roasted and Salted Sunflower Seeds1/4 Raw Pumpkin Seeds
Place all ingredients up to and including yeast in the order given.
Run gluten free cycle. If your bread machine does not have a gluten free cycle - set a homemade course as follows:
Pre heat-30 mins, knead -7 mins, 1st rise-5mins, 2nd rise-5mins, 3rd rise-25min, Bake-60mins
At add ingredient beep, add poppy and sunflower seeds.
Just before baking begins, dampen top of bread with wet hand to smooth top, and sprinkle on pumpkin seeds(press them in a bit).
Serving Size: Makes 1 Loaf - 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user VIVCIOFFI.
Run gluten free cycle. If your bread machine does not have a gluten free cycle - set a homemade course as follows:
Pre heat-30 mins, knead -7 mins, 1st rise-5mins, 2nd rise-5mins, 3rd rise-25min, Bake-60mins
At add ingredient beep, add poppy and sunflower seeds.
Just before baking begins, dampen top of bread with wet hand to smooth top, and sprinkle on pumpkin seeds(press them in a bit).
Serving Size: Makes 1 Loaf - 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user VIVCIOFFI.
Nutritional Info Amount Per Serving
- Calories: 187.3
- Total Fat: 3.2 g
- Cholesterol: 23.8 mg
- Sodium: 141.3 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 2.6 g
- Protein: 3.6 g
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