Serves: 16 (makes 16 slices)
Time to make: 2 hrs 45 mins
500ml warm water
1/2 cup canola, olive or rice bran oil
1 teaspoon white wine vinegar
1/2 cup brown rice flour
1/2 cup soy flour
2 cups white rice flour
1 cup arrowroot
3 tablespoons mixed sunflower and pumpkin seeds
1 tablespoon xanthan gum (optional) (see tip)
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons yeast
Step 1 Place ingredients in the bread pan in the order listed.
Step 2 Place pan in the bread-maker, secure and close the lid.
Step 3 Select the programme suitable for gluten-free or yeast-free bread (– 3 in this bread-maker). Select a dark crust and a 1kg loaf size. Press start.
Step 4 The bread will be baked in 2 1/2 – 2 3/4 hours. Remove pan from the chamber immediately. Cool in pan for 10 minutes before removing bread. Cool completely before slicing.
To make this loaf into bread rolls, see Gluten-free grain bread rolls recipe.
Gluten-free bread tips
Gluten-free bread does not keep for as long as standard bread but it does freeze well, so it may be a good idea to freeze half the loaf.
A mix of flours will give you a better result and will assist in browning. Using only rice flour will give a pale crust.
Using oil helps the bread keep longer.
Xanthan gum improves the texture and keeping quality of your bread. Find it in health food stores. It can be left out of these recipes if you prefer.