Recipe Category
A new gluten free version of Irish Seedy Bread, adapted from Boston Brown Bread recipe in Easy Gluten Free Baking
Preparation time
15Minutes
Cooking Time
60Minutes
Number of Servings
12
Difficulty
Medium
Ingredients
3/4 cup sorghum flour (from 1/2 cup grains)
1/2 cup brown rice flour (from 1/3 cup grains)
1/2 cup oat flour (from 1/3 cup grains)
1/2 cup buckwheat flour (or additional oat or sorghum flour or other GF grain) (from 1/3 cup grains)
1/2 tsp xanthan gum (or 1-2 tsp psyllium husk powder)
3/4 tsp baking soda
3/4 tsp salt
2 cups buttermilk (use soy milk powder mixed with water, add 1 tsp vinegar)
1 tbsp molasses
1/2 cup mixed seeds
Recipe Steps
Preheat oven to 325 degrees.
Whisk together dry ingredients.
Add wet ingredients. Mix until combined, about 30 seconds.
Stir the seeds into the batter.
Spoon the batter into a 9 x 5 inch loaf pan.
Cover with aluminum foil. Bake the bread for 45 minutes.
Remove the foil and bake for an additional 10 -15 minutes.
Place the pan on a wire rack to cool for 5 minutes.
Remove the bread from the pan and let cool completely.