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Gluten-Free Baking
Gluten free poppyseed loaf
(1 vote)
Difficulty:
advanced
Preparation:
1 hr 15 min.
Preparation
ready in 2 hrs 15 mins
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This yummy poppy seeds loaf has a lovely texture but no gluten.
Add lemon zest to this loaf for even more flavor.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 1 oz golden flaxseed
- 2 cups warm water
- 2 ½ tsps quick-rising active dry yeast
- ⅜ cup plain Yogurt
- 4 cups Cornflower (plus extra for sprinkling)
- 1 tsp salt
- 1 tsp sugar
- 1 ¾ ozs ground Psyllium
- ¼ cup olive oil (plus extra for brushing)
- 1 cup Poppy seeds
Preparation steps
1.
Heat the oven to 180°C / 350°F.
2.
Put the flaxseeds on a baking tray and bake for 10-12 minutes, until they darken slightly. Remove from the oven and set aside.
3.
Mix together the water and yeast, then stir in the yogurt and flaxseeds.
4.
Mix together the cornflour, salt, sugar and psyllium husk powder in a mixing bowl. Pour in the yeast mixture and olive oil and mix well to a smooth thin batter. Stir in about 3/4 of the poppy seeds. Leave to stand for 5 minutes until a sticky dough forms.
5.
Turn out and knead briefly, then return the dough to the bowl, cover and leave for 30 minutes.
6.
Line a baking tray with non-stick baking paper.
7.
Shape the dough into a round, then brush with olive oil and sprinkle with the remaining poppy seeds. Cover and leave to rise for 30 minutes.
8.
Heat the oven to 230°C / 450°F.
9.
Uncover the dough and slash the top with a sharp knife. Bake for about 40 minutes, until rich golden brown. Cool on a wire rack.
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