Gluten-Free Pain aux Graines
Discover the wholesome magic of Gluten-Free Pain aux Graines, a rustic seed-studded loaf that’s as nourishing as it is delicious. Crafted with a blend of gluten-free all-purpose flour, tapioca flour, and psyllium husk for a perfect structure, this bread bursts with the nutty goodness of sunflower, pumpkin, chia, and flax seeds in every bite. The recipe uses warm water and olive oil to create a sticky dough that bakes into a golden, crusty loaf with a soft, airy interior—proof that gluten-free baking can be truly satisfying. Quick to prepare with just 25 minutes of hands-on time, this bread is ideal for hearty sandwiches, toasts, or enjoyed on its own. Whether you're gluten-free or simply looking for a healthier bread option, this artisanal loaf is sure to become a favorite!
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Ingredients
- 300 grams gluten-free all-purpose flour blend
- 50 grams tapioca flour
- 15 grams psyllium husk powder
- 7 grams instant yeast
- 10 grams sugar
- 6 grams salt
- 50 grams sunflower seeds
- 50 grams pumpkin seeds
- 20 grams chia seeds
- 20 grams flaxseeds
- 400 milliliters warm water
- 30 milliliters olive oil
Directions
Step 1
In a large mixing bowl, combine the gluten-free flour, tapioca flour, psyllium husk powder, instant yeast, sugar, and salt. Stir well to ensure even distribution of ingredients.
Step 2
Add the sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds to the dry mixture. Mix thoroughly to distribute the seeds evenly.
Step 3
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
Step 4
Using a wooden spoon or a spatula, stir the mixture until it begins to form a sticky dough. The dough will be quite sticky, which is normal for gluten-free bread.
Step 5
Cover the bowl with a clean cloth and allow the dough to rest in a warm place for about 1 hour, or until it has doubled in size.
Step 6
Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper.
Step 7
Once the dough has risen, gently transfer it to the prepared baking tray. Using wet hands, shape the dough into an even loaf, smoothing the surface as much as possible.
Step 8
Place the tray in the preheated oven and bake for 45 to 50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 9
Remove from the oven and let cool on a wire rack. Allow to cool completely before slicing to ensure the best texture.
Nutrition Facts
| Serving size | 962.2 grams (962.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2431 |
| Total Fat 96.00g | 123% |
| Saturated Fat 12.80g | 64% |
| Polyunsaturated Fat 33.80g | |
| Cholesterol 0mg | 0% |
| Sodium 2396mg | 104% |
| Total Carbohydrate 368.60g | 134% |
| Dietary Fiber 44.70g | 160% |
| Total Sugars 14.40g | |
| Protein 40.70g | 81% |
| Vitamin D 0IU | 0% |
| Calcium 313mg | 24% |
| Iron 13mg | 70% |
| Potassium 1314mg | 28% |
Source of Calories