Gluten free seeded bread

It’s always handy to have a decent gluten free loaf recipe up your sleeve, and this one made with a variety of seeds is a winner. It is a family favorite!

I have really struggled to find a good gluten free bread recipe. The flavor and structure can be good, I find that most gluten free bread flour mixtures yield a loaf that is either dry and crumbly or way too dense.

This recipe is everything but that. Try and it out and let me know what you think!

Gluten free seeded bread

An easy recipe for delicious gluten free bread

Ingredients

2 cups gluten free self raising flour

2 Tbsp gluten free baking powder

2 tsp bicarb of soda

1 Tbsp white vinegar

6 Tbsp light olive oil

1 tsp salt

3 free- range eggs

1 cup mixed seeds (flax seeds, pumpkin seeds, sesame seeds)

350ml Amasi / buttermilk (can be substituted with dairy free yogurt)

Instructions

Preheat the oven to 170 degrees.

In a skillet, heat a small amount of olive oil over low heat, add the seeds and allow to toast slightly. Remove from the heat and set aside.

In a mixing bowl, mix together the Amasi and bicarb powder. Allow the bicarb to dissolve. Add the oil and vinegar. Set aside.

In a large mixing bowl, mix together the flour, salt, gluten free baking powder and seeds.

Whisk the eggs until light and fluffy. Add to the bicarb mixture. Mix well. Fold the wet ingredients into the dry ingredients.

Line a bread tin with a baking sheet. Grease with organic coconut oil. (The mixture is sticky).

Pour the mixture into the prepared tin. Ensure the mixture is well settled in the bread tin. It doesn’t have to be smoothed out on top. I like a rustic approach with this bread. It will rise quite a bit in the oven and settle back down once cooled.

Bake in the oven for 40-45 minutes or until a baking skewer comes out clean.

Allow to cool for a few minutes, before removing from the baking tin onto a cooling rack. Slice the bread once cooled.

Note

This bread freezes very well. If you want to defrost the bread from frozen state, remove from the freezer, leave on the counter to defrost and slightly reheat the bread in a pan/ oven over low heat, just to loosen up the proteins in the flour. Otherwise, you might find the bread is too dense.

Don’t store the bread in the fridge. It will make the bread stale. Can be kept for 5 days in a cool, dark place, covered.

Have you tried this recipe?

I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @Chefdotsa

Dot you later! X

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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