Ingredients:

• 200g gluten-free all purpose baking flour
• 100g tapioca flour (GF)
• 150g red lentils flour (GF)
• 50g brown rice flour (GF)
• 550ml warm water
• 1½ teaspoons dry yeast
• 1 tablespoon cane sugar
• ½ teaspoon Herbes de Provence (GF)
• 1 tablespoon ground dried tomato spice (GF)
• 1 teaspoon Nigella seeds (GF)
• sea salt
• 1 tablespoon canola oil plus 1 tablespoon water for brushing
• 1 teaspoon amaranth flakes (GF)

Scenario:

Sift the flours and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure the water is warm to the touch and combine it alternately with dry ingredients. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 40 minutes, meanwhile preheat the oven to 250°C.

Add sea salt, spices and seeds to the dough, stir with a wooden spoon until combined. Place in a greased 10 x 30cm loaf pan. Cover and let it rise until doubled, about 30 minutes. For the glaze, whisk a tablespoon oil with a tablespoon water and brush the loaf just before baking, then drizzle with a teaspoon amaranth flakes. Bake in the preheated oven for 20 minutes, then lower the temperature to 200ºC and bake for another 25 minutes. Cool on a wire rack.

GF – make sure the ingredient doesn’t contain traces of gluten!