With a slight coffee flavor as well as being sweet, this gluten free coffee bread compliments savory or sweet fixings quite well. Use for sandwiches. Make the basic sunflower seed recipe or the cinnamon-raisin variation. They both are amazing in their own ways. Adjust the sweetness to your liking. Toast it too!
This recipe may be made corn-free or tapioca free.
Check out the texture of this bread in the video.
Gluten Free Coffee Bread
Ingredients
- 1-1/4 cups + 2 tablespoons lukewarm water
- 1/4 cup neutral-flavored oil
- 1/2 cup liquid from the can of white cannellini/white kidney beans (or 4 large egg whites) at room temperature
- 2 tablespoons dark brown sugar packed (or more molasses)
- 1 tablespoon date syrup* (optional for additional sweetness)
- 1 tablespoon dairy-free margarine (Earth Balance) (or butter at room temperature)
- 1 teaspoon apple cider vinegar
- 1 tablespoon gluten free unsweetened cocoa powder plus 1-1/2 teaspoons for dusting (or Dutch processed for less bitterness)
- 4 teaspoons instant dry coffee
- 3/4 cup sorghum flour (or gluten free oat flour), plus more for dusting (or half and half)
- 3/4 cup brown rice flour or more sorghum flour
- 1-1/2 cups potato starch or more cornstarch
- 1/2 cup cornstarch or more potato starch ( the last choice is tapioca flour)
- 4-1/2 teaspoons psyllium husk powder
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1/4 cup + 1-1/2 teaspoons sunflower seeds divided
Instructions
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Oil an 8-1/2 x 4 x 4-inch loaf pan; dust with cocoa powder; set aside.
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To the bowl of your stand mixer fitted with the balloon/whisk attachment, add the water, oil, bean liquid/egg whites, dark brown sugar, date syrup, margarine, vinegar, cocoa powder, and coffee crystals. Mix on medium-low speed just long enough to combine and break up the margarine.
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To a separate bowl, whisk together the sorghum flour, brown rice flour, potato starch, cornstarch, psyllium husk powder, yeast, and salt. Add all at once to the wet mixture and beat on medium speed for 3 minutes.
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Replace the whisk attachment on your mixer to the paddle attachment. Add 1/4 cup sunflower seeds and fold in on low speed. Gather the dough in the center of the bowl and oil the top of the dough. Cover with a tea flour and place in a warm place, about 80ºF, for 45 minutes or until the dough breaks open/cracks, has holes in the top, etc.
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Transfer the dough to the prepared loaf pan and even out using a silicone spatula. Sprinkle the top with water and smooth out further. Distribute 1-1/2 teaspoons sunflower seeds on top of the bread and pat in using moistened fingertips.
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Preheat the oven to 350°F. Allow the dough to rise 12 - 17 minutes or until you see 1 or 2 holes on the top. You can cover the holes with additional sunflower seeds if desired.
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Bake on the center shelf for 10 minutes. Tent with parchment-lined aluminum foil and bake for an additional 1 hour 20 minutes.
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Remove the pan from the oven and remove the foil and parchment. Immediately remove the bread from the pan and transfer to a wire rack to cool completely, about 2 hours.
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Slice using an electric slicer, electric knife, or serrated knife. Serve toasted, as is for sandwiches, or to make open-faced sandwiches. Cream cheese on top is amazing!
Tips
If Using Eggs: This bread makes wonderful sandwiches. However, if you wish to use this bread predominantly for toast, replace the 3 egg whites with 2 whole eggs. Egg yolks make better toast. They create a nice crumb texture.
*If you wish to make a sweet bread, definitely add the date syrup. You can also use additional brown sugar as a substitute. For a more savory bread, use molasses or omit completely.