Onion Poppyseed Bread {gluten-free, dairy-free}

Another winner of a recipe from Chickpea Flour Does It All, this onion poppyseed bread is on regular rotation in my kitchen. It's another simple and fast recipe full of big flavors and great texture, a quality I really appreciate in Lindsey's cookbook. 

While you can toss everything into a bread machine, it is better not to let the dough spend the full rise time in a bread machine pan. Transfer it to a loaf pan after kneading is done otherwise it will deflate and never regain its full height. Bread machine or mixer with a dough hook, you can dump all the ingredients together after activating your years with a little water. To kick the flavors up a few notches, substitute the chopped raw onion with caramelized onion. In my opinion, this substitution takes the bread from good to "I could eat a whole loaf in one sitting" amazing.With the combination of flours, there's no dominant alternative flour taste or tang. Don't have all the various types of flour called for in this onion poppyseed bread? No big, just use a good gluten-free mix like Cup4Cup or Namaste.

After a 45 minute spell in the oven, your house will be filled with the yeasty, onion-y aroma of this chickpea onion poppyseed bread. It will smell utterly amazing, and it's probably too much to hope that you'll listen to advice to let it cool completely before cutting into it. I certainly didn't wait. The bread itself is soft and spring and packed full of flavor. Great by itself, it is also fantastic with cheese, butter, cream cheese, hummus, tomato-eggplant dip, etc.

Edit: I've remade this a few times and a couple times it has turned out to be really dry. I'm not certain yet what is causing the bread to dry out, but until I figure it out and update this post - proceed with caution! I loved it the first few times, but dry bread isn't enjoyable for anyone.

Original source: Chickpea Flour Does It All

Onion Poppyseed Bread

Print Pin Rate

Course: Bread

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 0 One loaf, 6-8 servings

Ingredients

• 1 cup (140 g) brown rice flour
• 1 cup (120 g) chickpea flour
• ½ cup (55 g) sorghum flour
• ½ cup (60 g) arrowroot powder
• 1 tablespoon poppy seeds
• 1 packet (2 ¼ teaspoons) instant yeast
• 2 teaspoons psyllium husk powder or ground chia/flax seeds
• 2 teaspoons sea salt
• 2 large eggs lightly whisked
• ½ cup (75 g) caramelized onion* or finely diced onion
• ¼ cup (60 ml) extra virgin olive oil
• 2 tablespoons (42 g) honey
• ¾ cup (180 ml) water

Instructions

• Lightly grease an 8 x 4-inch (or 9 x 5-inch) loaf pan with olive oil. Line with a long enough piece of parchment paper so the wings overlay the long ends.
• Preheat the oven to 200 F, then turn it off once preheated.
• Whisk together the flours, arrowroot, seeds, yeast, psyllium husk, and salt in a mixer bowl (you can just use a fork or a handheld whisk). Attach the dough hook, add the eggs, onion, olive oil, and honey, then mix on medium-low until the dough is wet and crumbly.
• With the mixer still running, drizzle in the water a little at a time, until the mixture forms a thick, spreadable batter.
• Transfer the dough to the prepared loaf pan, smoothing out the surface with a small spatula. Lightly grease a piece of plastic wrap, then use it to loosely cover the loaf pan. Place in the pre-warmed (but now off) oven, such that the dough rises enough to touch the plastic wrap. Remove from the oven and set aside.
• With the oven rack in the center, preheat the oven to 350 F. Bake the loaf for 40 - 50 minutes, until golden brown on top. A toothpick should come out clean and the surface of the bread ought to sound hollow when tapped.
• Let the bread cool completely before serving, unless you're planning to eat it all immediately.
• Store in the refrigerator or slice and freeze for up to 1 month.