Hello everyone, my latest recipe is for a Gluten and Dairy Free Poppyseed Bloomer. I thought it was time to share another bread recipe. This time I’ve gone for a crusty bloomer topped with poppyseeds.
Gluten free bread can be tricky to make. I personally find that using a sour dough starter works best for me. I ‘ve also had more luck making it by hand rather than using a bread maker. I think with bread making it is all about finding a technique and recipe that works well for you.
If you like this recipe for Gluten and Dairy Free Poppyseed Bloomer then you might like to try one of my other ideas:
- Go traditional with my Gluten and Dairy Free Crusty Cob
- Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
- Get in a twist with my Gluten and Dairy Free Challah Bread
- Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Poppyseed Bloomer (Gluten & Dairy Free)
Want to try making your own gluten free bread? Check out my recipe for Gluten and Dairy Free Poppyseed Bloomer.
For the sour dough starter:
For the sour dough loaf:
At least three days in advance of making your bread add the flour and water to an airtight tub. Mix well and seal with the lid, leave at room temperature for at least 3 days.
Make the loaf by adding the bread flour, water, salt and sour dough starter to a large bowl. Beat with an electric dough hook or paddle for 5 minutes.
Leave to rest for 5 minutes. Shape into a round cob, slash the top and dust with a little gluten free flour.
Leave to rest for 30 minutes. Sprinkle the poppyseeds on top of the loaf.
Preheat the oven to 220 oC and bake for 40 minutes. Allow to cool before slicing.