Gluten Free Sesame Seed Bread
A gluten-free sesame seed bread with a light texture and nutty flavor, perfect for those with dietary restrictions or seeking a wholesome, hearty loaf.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place a pan of water on the bottom shelf of the oven.
- Line the pans (4 1/2 x 8-inch and 3 1/2 x 6-inch) with waxed paper folded double and then grease them.
- Soften the gelatin in 1/4 cup of milk and place over low heat to melt the gelatin.
- Set aside the melted gelatin mixture.
- Add 1 cup of milk to the dry ingredients.
- Sift all ingredients, except the sesame seed, several times.
- Add the melted gelatin mixture, salad oil, and eggs to the dry ingredients.
- Add sesame seeds to the mixture.
- Spread the batter into the prepared pans and flatten to the edges.
- Bake for 45 to 50 minutes or until done.
Tips & Substitutions
For a fluffier texture, consider adding an extra egg or using a combination of almond flour and brown rice flour. If you need a dairy-free version, substitute the milk with almond or soy milk. Ensure the baking powder is fresh for the best rise. Sifting the dry ingredients multiple times helps to aerate them, resulting in a lighter bread.
Serving Suggestions
This gluten-free sesame seed bread is delightful served warm with a spread of butter or your favorite jam. It pairs beautifully with Diane'S Caesar Salad or can be used for sandwiches with your choice of fillings. Enjoy it alongside a bowl of soup for a comforting meal or slice it for breakfast topped with cream cheese and fresh fruit.
Storage & Reheating
Store leftover gluten-free sesame seed bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for up to three months. To reheat, simply toast slices or warm them in a microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gluten Free Sesame Seed Bread contains roughly 551 calories, with 4g protein, 40g carbohydrates, and 43g fat. Note that it is relatively high in sodium, at 1451mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour in this recipe?
Yes, while this recipe is tailored for brown rice flour, you can experiment with other gluten-free flours like almond or oat flour. Just be aware that different flours may change the texture and moisture content, so adjustments may be needed.
How can I make this bread sweeter or more savory?
To make the bread sweeter, increase the sugar by an additional tablespoon or add a drizzle of honey. For a savory twist, you might incorporate herbs like rosemary or thyme or even cheese into the batter before baking.
Is it necessary to use gelatin in this recipe?
Gelatin helps to improve the texture and moisture of gluten-free bread. However, if you're looking for a vegan option, you can substitute gelatin with flaxseed meal mixed with water or a commercial egg replacer, keeping in mind that this may alter the final texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).