Gluten-Free Cumin Pot Bread
- 3 cups gluten free flour (sifted)
- 1 tsp xanthan gum
- 2 ½ tsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp cumin seeds
- 300ml hot almond milk
- 1 tbsp sunflower seeds
- extra flour for dusting
- 1tbsp olive oil for greasing
Preheat oven to 180˚C. Lightly grease a cast iron oval casserole and lightly dust with flour.
Sift and combine flour, yeast and sugar in a stand mixer on low speed. Add the salt and cumin and warm almond milk and beat on low speed until it forms a wet dough. Cover with greased cling film and allow to stand in a warm area for 40 minutes. Dough should increase by at least one third in size.
Remove from mixing bowl and place into greased and floured oval casserole. Gently smooth over dough with greased spatula.
Allow to stand in a warm area for a further hour.
Gently sprinkle dough with sunflower seeds and give a light dusting of flour.
Bake for 35 – 40 minutes. Bread should start to brown on top and inserted skewer should be clean when removed.
Serve warm with olive oil or hummus and fresh rocket leaves.
Recipe courtesy of Cupcake Richard.