Gluten free Easy Sesame Loaf recipe
information
This bread will rise during baking so does not need to be left to prove. The carrot increases the fibre content.
ingredients
170 g (6 oz) 1 cup ground rice
30 g (1 oz) cornflour (cornstarch)
30 g (1 oz) gram (chickpea) flour
7 g (1/4 oz) sachet instant yeast
1/4 tsp salt
1/2 tsp sugar
30 g (1 oz) finely grated carrot (fresh)
2 - 3 tbsp homemade pectin
1 tbs sunflower oil
140 ml (5 fl oz) 2/3 cup lukewarm water
sesame seeds for topping
30 g (1 oz) cornflour (cornstarch)
30 g (1 oz) gram (chickpea) flour
7 g (1/4 oz) sachet instant yeast
1/4 tsp salt
1/2 tsp sugar
30 g (1 oz) finely grated carrot (fresh)
2 - 3 tbsp homemade pectin
1 tbs sunflower oil
140 ml (5 fl oz) 2/3 cup lukewarm water
sesame seeds for topping
method
1. Preheat oven to 350°F (180°C) gas mark 4.
2. Grease a 500 g (1 lb) small loaf tin.
3. Put the ground rice, flours, yeast, salt and sugar into a bowl. Mix well.
4. Add the carrot, pectin and oil and mix again.
5. Stir in the water and mix/beat to a thick batter.
6. Turn into the prepared tin, level the top with a knife and sprinkle with sesame seeds. Put immediately into the oven and bake on the top shelf for 50 minutes to 1 hour.
7. Turn out of the tin and cool on a wire rack. Leave to grow cold before cutting. Eat freshly baked or toasted the following day.
8. Keep wrapped in cling film to prevent drying out.
2. Grease a 500 g (1 lb) small loaf tin.
3. Put the ground rice, flours, yeast, salt and sugar into a bowl. Mix well.
4. Add the carrot, pectin and oil and mix again.
5. Stir in the water and mix/beat to a thick batter.
6. Turn into the prepared tin, level the top with a knife and sprinkle with sesame seeds. Put immediately into the oven and bake on the top shelf for 50 minutes to 1 hour.
7. Turn out of the tin and cool on a wire rack. Leave to grow cold before cutting. Eat freshly baked or toasted the following day.
8. Keep wrapped in cling film to prevent drying out.
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