Light Bites Baking Sides

Gluten-free Seeded Beer Bread

A fabulous gluten-free loaf that everyone will love

15 minutes + proving prep, 30–40 minutes cook

Serves 1 loaf

Ingredients

250ml gluten-free beer

7g quick yeast

500g Dove’s Gluten Free White Bread Flour, or similar, plus more for kneading

1 tsp salt

1 tbsp caster sugar

75g Waitrose Mixed Seeds, or similar, plus 1 tbsp for topping

4 tbsps shelled hemp seeds, or similar

2 medium eggs

Juice of 1 lemon

3 tbsp olive or rapeseed oil, plus extra for greasing

Method

In a saucepan, heat the gluten-free beer until just warm. Add the yeast and set aside for 3-4 minutes or until it starts to froth.

Put the dry ingredients into a bowl. In a jug, whisk together the eggs, lemon juice and oil, then stir into the dry mix. Add the beer and yeast mix and stir together.

Transfer to a well-floured surface and knead for 2-3 minutes or until the dough is smooth. The dough will be tacky so knead with lightly oiled hands if necessary.

Shape the dough into a round and transfer to a lightly oiled baking tray. Sprinkle over the remaining 1 tbsp of mixed seeds and cover with cling film. Allow to rise for 1 hour.

Heat the oven to 200ºC, gas mark 6, and once the dough has risen make a shallow cross on top with a sharp knife.

Slide a baking tray containing 4-5 ice cubes into the bottom of the oven. Put the bread tray into the top of the oven and bake for 30-40 minutes until golden.

Remove and check the loaf is cooked by tapping the bottom; it should sound hollow. Transfer to a cooling rack and allow to cool completely before slicing. Eat within 3 days.