| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| 2 cups Gluten-Free All-Purpose Flour | 1 tablespoon Xanthan Gum | 2 teaspoons Active Dry Yeast | 1 teaspoon Salt |
| 2 tablespoons Honey | 1 tablespoon Olive Oil | 1 cup Warm Water | 1 teaspoon Apple Cider Vinegar |
| 3 large Eggs | Seeds (poppy, sesame or flax) for garnishing (optional) |
*Assuming nutritional values for each ingredient and rounding to the nearest whole numbers, a possible answer could be:*
| kcal | fat | saturates | carbs |
| 385 | 9g | 2g | 60g |
| sugars | fibre | protein | salt |
| 5g | 3g | 13g | 1g |
**Note:** This is not accurate nutrition information. It should not be used for health or diet purposes. Consult a nutritional expert for accurate information. I’ve made assumptions based on typical nutritional values, but the actual values can vary.
About Gluten-Free Pain d’épi
Meet the delightful Gluten-Free Pain d’épi; a wayfarer’s delight, gliding through your palate with a sublime texture, dancing around your taste buds with a gentle balance of savory and sweet. Rooted in the traditional French “pain d’épi” or “wheat stalk bread”, this gluten-free variation delivers an earthy and wholesome experience for gluten-sensitive gourmets everywhere. Nothing beats the joy of bread that’s hearty, flavorful, and also respects your dietary needs. 
Rich Ingredients, Richer Next Door Neighbors
The Gluten-Free Pain d’épi relies on a combination that’s strategic and delectable, akin to an enticing symphony of high-quality gluten-free all-purpose flour, the binding qualities of xanthan gum, the fervor of active dry yeast and the accent of honey and olive oil. This medley is crowned with the addition of apple cider vinegar, warm water, large eggs, culminating in a masterful harmony that delights your senses. Not to forget, the decorations of sesame, flax, or poppy seeds that serve as an optional but delightful garnish.
A Sibling to Traditional French Breads, and Partner to….
Originally, the Pain d’épi is reminiscent of a wheat stalk, known for its brilliant texture and delightful crust. The gluten-free variation mirrors these characteristics, while being relatable to food enthusiasts who prefer or need gluten-free variations. While it’s an enthralling experience on its own, you can pair this creation with French Onion Soup or a luscious French Salad with Brie and Pomegranates. This magical blend sends a flavorful parade marching down your taste-quarters, giving you a meal that’s both satisfying and divine. Whether you’re a veteran bread maker or a curious newcomer, the Gluten-Free Pain d’épi is a lovable companion to your culinary adventure.
What You’ll Need
- 2 cups Gluten-Free All-Purpose Flour
- 1 tablespoon Xanthan Gum
- 2 teaspoons Active Dry Yeast
- 1 teaspoon Salt
- 2 tablespoons Honey
- 1 tablespoon Olive Oil
- 1 cup Warm Water
- 1 teaspoon Apple Cider Vinegar
- 3 large Eggs
- Seeds (poppy, sesame or flax) for garnishing (optional)
Method
Step One:
Start by combining the gluten-free all-purpose flour, xanthan gum, active dry yeast, and salt together in a large bowl. Mix these ingredients well until they are thoroughly incorporated.
Step Two:
In a separate bowl, mix together the honey, olive oil, warm water and apple cider vinegar. Stir these ingredients well until they are fully combined.
Step Three:
Add the wet ingredients to the dry ingredients. Mix well until there are no flour clumps remaining. The mixture should be smooth with a sticky consistency.
Step Four:
Beat the eggs in a separate bowl and then add them to the mixture. Stir again until everything is well combined. The dough should be sticky and wet.
Step Five:
Preheat oven to 215C/425F and line a baking sheet with parchment paper. Pour the dough onto the parchment paper, shaping it to resemble a loaf.
Step Six:
Using a sharp knife, make diagonal cuts along the loaf, mimicking the appearance of a wheat stalk. This is a characteristic feature of Pain d’épi.
Step Seven:
If you are using seeds for garnishing, sprinkle them over the loaf at this stage. Press lightly so that they stick to the surface of the loaf.
Step Eight:
Transfer the bread to the preheated oven and bake for approximately 25-30 minutes, or until golden brown and cooked through. A skewer inserted into the loaf should come out clean.
Step Nine:
Allow the bread to cool before serving. The Gluten-Free Pain d’épi is now ready to be enjoyed!
