Cuts into 12 thik slices
100g cornflour
300g gluten-free brown bread flour
2 tbsp soya flour
85g potato starch
2 tsp xanthan gum
7g easy-bake dried yeast
1 tbsp caster sugar
450ml milk, warmed to hand temperature
2 tbsp sunflower oil, plus extra for greasing
1 tbsp white wine vinegar
100g mixed seeds (such as linseeds, hemp seeds, pumpkin seeds and sesame seeds)
50g walnuts, roughly chopped
Malted walnut seed loaf
1. Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
2. Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
3. Heat oven to 220C/200C fan. Bake the bread for 15 mins, then reduce oven to 190C/170C fan and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.