Celiac/Gluten FreeAugust-September 2014

Sesame Seed Italian Bread


Brian Ambrose Photography

This bread is wonderful served warm with a bowl of olive oil for dipping. This recipe can be made with egg replacement.

1½ cups milk of choice, room temperature or warmed to 110ºF
3 large eggs, lightly beaten (reserve
1 teaspoon to brush top of loaf)
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon cider vinegar
1 cup rice flour
½ cup millet flour
1¼ cups cornstarch or tapioca starch/flour
1 cup potato starch (not flour)
1½ tablespoons potato flour (not starch)
1  tablespoon xanthan gum
1½ teaspoons salt
1 tablespoon active dry yeast
1 tablespoon sesame seeds, optional

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.

2. In the bottom of the bread pan, combine milk, eggs, olive oil, honey and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, millet flour, cornstarch, potato starch, potato flour, xanthan gum and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.”  

4. Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.  

5. When the bread has advanced to the bake cycle and baked about 10 minutes or when the top is set, brush with reserved egg and sprinkle sesame seeds over the top. Close the lid and continue baking.

6. Remove the bread immediately when the bake cycle is complete. Turn bread onto a wire rack to cool.  

Loaf yields 14 slices. Each slice contains 225 calories, 5g total fat, 1g saturated fat, 0g trans fat, 48mg cholesterol, 278mg sodium, 41g carbohydrate, 1g fiber, 5g sugars, 4g protein, 25 Est GL.

For Sesame Seed Italian Herb Bread, add 1 teaspoon dried basil, ½ teaspoon dried thyme and ¼ teaspoon garlic powder to the dry ingredients.

For Egg-Free Sesame Seed Italian Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add this mixture to the wet ingredients in the bread pan in Step 2. Then add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in Step 3. If your bread machine struggles to mix the dough, add water, 1 teaspoon at a time, until the dough mixes more easily. Add water cautiously, as too much will cause your loaf to collapse while baking.

Comments (10)

Hi all! This is from the 2014 issue! "In the Oven"

If you're baking a gluten-free loaf in your oven (not the bread machine), follow these instructions. For best results, use a heavy-duty hand-held or stand mixer.

1. Lightly oil two 41/2x81/2-inch loaf pans. Set aside.

2. Combine the dry ingredients (except the yeast) in the bowl of a stand mixer fitted with the paddle attachment. Blend well at low speed. Add the yeast and blend.

3. Warm the milk or water to 110degreeF. Combine remaining liquid ingredients in a medium bowl. Add the warm milk or water, stirring to combine.

4. Add the wet mixture to the dry ingredients, beating at low speed until combined. Increase speed to medium and beat about 3 minutes or until mixture is shiny and smooth and pulls away from the sides of the bowl in long strands.

5. Transfer dough evenly to prepared pans. Smooth the tops and cover with oiled plastic wrap. Place dough in a warm, draft-free spot to rise to the top of the pan.

6. Preheat oven to 375degreeF.

7. Remove the plastic wrap and place pans in preheated oven. Bake 30 to 35 minutes or until an instant-read thermometer inserted in the center registers 190degreeF to 200degreeF.

8. Remove loaves from pans and turn out onto a wire rack to cool before slicing.

Posted by: CeliacandtheBeast | May 19, 2015 1:45 PM    Report this comment

We are all still waiting for directions on how to make this bread in a regular oven. Do we have to alter the ingredients in any way?????
Thank you.

Posted by: cpjohnson | May 19, 2015 12:51 PM    Report this comment

Hi Bryce! Just substitute an equal amount of white granulated sugar or agave syrup for the honey. You could even use an equal amount of pure maple syrup.

Posted by: CeliacandtheBeast | May 19, 2015 8:53 AM    Report this comment

I also would like directions to bake in oven, I do not own bread machine .

Posted by: xxstchma | May 19, 2015 8:18 AM    Report this comment

I do not have a bread machine either and would also like the oven directions. Thanks!

Posted by: dlhammons | May 18, 2015 8:23 AM    Report this comment

What can I replace honey with?

Posted by: Bryce | May 18, 2015 2:21 AM    Report this comment

Thanks for this recipe. What can I use in place of honey?

Posted by: Bryce | May 18, 2015 2:19 AM    Report this comment

Dear Sasha, regarding your response to cpjohnson re: baking in oven....so where are the directions for baking in the oven ? I don't have a bread machine either. Thanking you in advance for your reply,
Eileen Fodor

Posted by: erfodor | May 17, 2015 6:22 PM    Report this comment

Of Course

Posted by: Sasha | May 17, 2015 5:44 PM    Report this comment

I do not have a bread machine. Can I make this and bake it in the over?

Posted by: cpjohnson | May 17, 2015 5:01 PM    Report this comment

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