Ingredients
Method
1.Preheat oven to slow, 150C. Line an oven tray with baking paper.
2.In a small bowl, combine pepita, sunflower and flaxseeds with pine nuts. Set aside.
3.Sift flours, baking powder, xanthan gum and salt together into a large bowl. Stir sugar through.
4.In a jug, combine milk and oil. Make a well in the flour mixture. Stir in milk mixture gently until combined (do not over mix). Fold half the seed and nut mixture through dough. Set aside 5 minutes to firm up.
5.Roll dough into 10 even sized balls. Dip top in water and then seeds mixture. Arrange on tray.
6.Bake 30-35 minutes until golden and firm. Transfer to a wire rack to cool. Best eaten on day of baking.
When making bread dough with gluten-free​ flours, it is important to allow it to firm up before shaping.
Note
