Poppy Seed Bread (gluten free)

8:57 pm on 14 April 2007


  • 350ml soya milk
  • 100ml water
  • 3 tablespoons vegetable oil
  • 3 eggs
  • 1 teaspoon cider vinegar
  • 460g rice flour - can be divided up into 360g white rice flour and 100g brown rice flour
  • 1½ tablespoons guar gum, or locust bean gum, or xanthan gum
  • 20g sugar or soft brown sugar
  • 1½ teaspoons salt
  • 40g fine polenta
  • 25g poppy seeds or you can use any seeds you like
  • 20g fresh yeast (8g active dried yeast)
  • ½ tablespoon each of sesame and poppy seeds for the topping


In a large bowl combined all the dry ingredients and yeast together and stir a few times with a wooden to combined evenly, make a small well in the middle.

In a separate bowl place the soya milk, water, oil, eggs and cider vinegar again stirring a few times with a wooden to combined evenly. Next add the wet ingredients into the well of the dry ingredients and mix gently with a wooden spoon until firm and a little elastic consistency. Pour the dough into a greased loaf tin or tins.

Cover the loaf with a sheet of plastic wrap and leave to proof in a warm place for 60 minutes or until the dough as almost reached the top of the tin (approximately 1½ cm form the top). Remove the plastic wrap and sprinkle the top surface with the seeds.

Place into a preheated oven set at 220ºC with a small ovenproof dish in the bottom shelf, then quickly throw 3- 4 ice cubes into the ovenproof dish and bake for approximately 20 - 25 minutes, or until the bottom of the loaf sounds hollow when tapped with your knuckles. Remove from the oven and cool on a wire rack.