Gluten-Free Pain aux Graines
Discover the wholesome delight of Gluten-Free Pain aux Graines, a rustic seed-studded loaf designed for those seeking a gluten-free bread recipe that doesn’t compromise on flavor or texture. Packed with a nourishing blend of sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds, this hearty bread offers a satisfying crunch in every slice. The use of a gluten-free all-purpose flour blend and psyllium husk ensures a tender, well-structured loaf, while olive oil adds richness and warmth. Perfect for novice bakers, this recipe features straightforward steps and requires less than an hour of prep time. Whether enjoyed with a spread of butter or as the base for your favorite sandwich, this artisan-style bread delivers a wholesome, homemade touch that’s both nutritious and delicious.
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Recipe Information
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
Instructions
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.
Add the sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds to the dry mixture. Mix thoroughly to distribute the seeds evenly.
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
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.
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.
Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper.
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.
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.
Remove from the oven and let cool on a wire rack. Allow to cool completely before slicing to ensure the best texture.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 14.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
