Sorghum Pumpkin Seed Bread (Gluten Free, Low Fodmap, Dairy Free, Refine Sugar Free)

Here’s a new bread I have been playing around with and think I finally have got it right,  I do love a little crunch to my bread but you can leave out the pumpkin seeds if you wish.  I’m really happy with this bread, the flavour is yummy and it toasts great too.  Gluten free bread making can be a little  hit and miss and frustrating at times but with a little tweaking here and there each time finally it all comes together and you get a really yummy bread. So I’d love to share my new recipe with you all…..

Sorghum and Pumpkin Seed Bread

1.5 cups sorghum flour

1/2 cup millet flour

2/3 cup tapioca starch

1/3 cup amaranth flour (or you can use rice flour)

1 Tbsp coconut flour

2 tsp xanthan gum

1 packet active dry yeast

1 tsp sea salt

1/4 tsp cream of tartar

2 Tbsp rice malt syrup

1 cup warm water

2 eggs, beaten

1/4 cup rice bran oil or coconut oil

1/2 cup roasted/toasted pumpkin seeds (Roast in oven for about 10-15 minutes or toast in fry pan til they start to go a little golden in colour)

Preheat oven to 200 degrees C.  Line a bread pan with grease proof paper, make sure it hangs over the sides so its easier to lift out.  (or you can put all wet ingredients in your bread maker then you dry and put on gluten free setting).  In a bowl combine yeast, warm water and rice malt syrup and leave for 5 minutes to go a little frothy.  In a mixing bowl combine flours, salt, xanthan gum, cream of tartar and mix with a fork to thoroughly combine then add pumpkin seeds and mix to evenly combine.  To the yeast mixture add oil and quickly mix and pour into the flour mixture and add the beaten eggs.  Mix to make a dough.   Shape to fit your bread pan, place in your bread pan and cover with a clean tea towel or glad wrap for about 30 minutes and let it rise.  I like to slice the top diagonally about 4 times then place in the oven for about 50-60 minutes.   Gently lift out and allow to cool on a wire rack (although this bread is yummy warm with a little dairy free butter!!)

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