Seeded Rice, Potato and Almond Loaf
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 cup Rice flour
- ⅔ cup Potato starch
- ½ cup Chickpea flour (scant)
- 0.333 cup Almond flour
- 1 tsp gluten-free Baking powder
- 1 tsp xanthan gum
- 1 tsp sugar
- 1 tsp salt
- 1 active dry yeast
- ¼ cup butter (diced)
- ½ cup Sunflower seed (plus extra for sprinkling)
- 1 ⅔ cups warm water
Preparation steps
1.
Sift the flours into a mixing bowl and stir in the ground almonds, baking powder, xanthan gum, sugar, salt and yeast.
2.
Rub in the butter until the mixture resembles breadcrumbs. Mix in the sunflower seeds, make a well in the centre and pour inthe water. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter. Cover with cling film and leave to rise for 1 hour.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 450g|1lb loaf tin.
4.
Spoon the mixture into the tin and smooth the surface with the back of a metal spoon. Sprinkle with sunflower seeds.
5.
Bake for 45–50 minutes until golden brown on top and sounds hollow when tapped on the base. Place on a wire rack to cool completely.
