Poppy seed gluten-free bread

Poppy seed gluten-free bread

How to Cook Bread
1 small loaf
Peter Cassidy

Here poppy seeds are used to add texture to a gluten-free loaf but you could substitute other seeds, such as sesame, sunflower or pumpkin seeds, or even chopped nuts if you like. You will need a 450–500g loaf tin.


Quantity Ingredient
20ml rapeseed oil, plus extra to oil
235g strong plain gluten-free flour, plus extra to dust
1/2 teaspoon salt
A pinch salt
25g caster sugar
1 1/4 teaspoons xanthan gum
1/2 tablespoon poppy seeds
1 teaspoon powdered gelatine
1/2 tablespoon fast-action dried yeast
1 egg
1 egg white
200ml tepid water


  1. Lightly brush the loaf tin with oil.
  2. Put the flour, salt, sugar, xanthan gum, poppy seeds, gelatine and yeast into a large bowl and mix thoroughly using a whisk.
  3. In a separate bowl, beat the whole egg and egg white together with a fork to break them up.
  4. Add about three quarters of the water, along with the oil and beaten egg, to the dry ingredients. Mix vigorously with a wooden spoon, or using the ‘k’ beater of a food mixer on a slow speed for 2–3 minutes until the mixture is smooth and a reluctant dropping consistency, adding more water if necessary. The mixture should have the consistency of a Victoria sponge cake mixture. Scrape the mixture into the prepared tin and leave to rise in a warm place for about 35 minutes, or until doubled in size. Meanwhile, heat the oven to 200°C.
  5. Sift a little flour over the loaf and bake in the top third of the oven for 40–50 minutes, or until the loaf sounds hollow when tapped on the bottom. After the first 10 minutes, you may need to place some foil over the top of the loaf to prevent it from colouring too much.
  6. Remove the loaf from the tin and allow to cool completely on a wire rack.
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