Gluten Free Seeded Loaf (Mixed Seed Bread)

You will love this gluten free seeded loaf, with its soft and chewy crumb, deliciously crisp crust, and amazing flavour thanks to the abundance of mixed seeds. This gluten free bread recipe is incredibly easy to make and only requires a single rise.

Hi friends! Your eyes do not deceive you – this is indeed a brand new gluten free bread recipe, and one that’s been in the works for a while now.

In fact, this is probably one of my favourite gluten free bread recipes I’ve made to date. It’s incredibly soft and chewy, with a crisp crust and an amazing flavour thanks to the abundance of mixed seeds. On top of that, it’s also incredibly easy (and relatively quick) to make, requiring only a single rise rather than the more standard two rounds of rising.

(Side note: if you’re after even more delicious gluten free bread recipes, you should definitely check out my upcoming book on gluten free baking, Baked to Perfection. It includes over 15 gluten free bread recipes – from artisan loaves and burger buns, to baguettes and bagels. You can find more information and all the pre-order links here!)

I’ve received numerous comments and messages about my Ultimate Gluten Free Bread recipe since I published it back in April. I still can’t actually believe just how many of you have made it since then (many on a weekly basis!), and it warms my heart to see the photos of all your gorgeous loaves.

There have also been many questions about adapting the recipe, and most of these fell into one of four categories: how to scale up the recipe (to make a larger loaf, so it will last longer), how to bake the bread in a loaf tin (so it’s more convenient for making sandwiches), whether it’s possible to skip the first rise, and whether it’s possible to include seeds.

This recipe is my answer to these questions and requests.

In developing this gluten free seeded loaf:

1. I’ve increased the amount of dough by 50%, so that it perfectly fills a 2lb/900g loaf tin. The result is a gorgeous, tall loaf that is perfect for slicing and making sandwiches. At the same time, it’s still small enough so that it bakes through nicely without its middle becoming sticky or gummy. Instead, it has a beautifully open, chewy crumb.
2. I’ve tested the bread with only a single rise – and it works really well! While two rounds of rising give a slightly richer flavour, you can definitely get away with just one proof in the loaf tin, if you want to save on time.
3. I’ve added a very generous amount of seeds into the dough. I used a seed mix (consisting of linseed, sunflower seeds and pumpkin seeds), but you could easily use whichever seeds you have on hand. The bread also works great with chopped nuts (walnuts are a favourite of mine) or dried fruit (figs or cranberries work particularly well).
4. I’ve optimised the baking times and temperatures to give a crust that isn’t too hard – instead, the crust is caramelised and pleasantly crisp.

Before we get to the bits and bobs of making this wonderful bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

How do you make a gluten free seeded loaf?

For detailed step-by-step photos of making a gluten free bread dough and more information about the importance of psyllium husk in gluten free bread baking, I recommend you have a look at my Ultimate Gluten Free Bread recipe.

Making this gluten free seeded loaf is incredibly easy:

1. In a small bowl, mix together the yeast, sugar and warm water. Let it stand for 10-15 minutes until the mixture starts frothing – this is a good indication that the yeast is active.
2. In a separate small bowl, mix together the psyllium husk and water to make a psyllium gel.
3. Whisk together the buckwheat flour, tapioca starch, millet flour and salt.
4. Make a well in the middle of the dry ingredients, and add the yeast mixture, psyllium gel and apple cider vinegar.
5. Knead all the ingredients together into a smooth, soft and slightly sticky dough that should come away from the sides of the bowl. You can knead it by hand or using a stand mixer fitted with a dough hook.
6. Add the seeds and knead them into the dough until evenly distributed.
7. On a lightly oiled surface, shape the dough into a log that comfortably fits into a 2lb/900g loaf tin.
8. Transfer the dough into the tin and gently press it down to even out the top.
9. Cover loosely with cling film and allow it to proof in a warm place for 1 hour 15 minutes – 1 hour 30 minutes, until approximately doubled in volume.
10. Sprinkle with extra seeds and bake!

See? Not difficult at all.

Top tips

Here are the most important things to keep in mind when making this recipe:

• Make sure that all your gluten free flours are finely milled/ground – they should be fine powders, not coarse like polenta. Coarsely ground flours don’t absorbs moisture as well, which can result in a runny, very sticky dough.
• I recommend you use the rough husk form of psyllium husk rather than the powder. However, if you do use psyllium husk powder, use 75-85% of the quantity of rough psyllium husk listed in the recipe. Note that there is no substitute for psyllium husk!!
• If you don’t like your bread to be moist, I recommend you remove the loaf from the baking tin and bake it directly on the oven rack for the last 15 minutes (keeping the top covered with aluminium foil, shiny side up). This will help dry out the middle of the loaf even more – just note that this will also further crisp up and dry out the crust.
• Allow the loaf to cool COMPLETELY before cutting into it! While I 100% get the temptation of cutting into a warm loaf of bread, cooling is a very important step in gluten free bread making. If you cut into a warm or hot gluten free loaf, the inside could be quite sticky. Allowing the loaf to cool sets the crumb and ensures that beautiful open, chewy crumb – no stickiness in sight.

Possible substitutions

Although all the ingredients in the recipe should be easily accessible either in your local grocery store or online, I still wanted to include a list of substitutions you can make.

• Active dried yeast: You can use instant yeast, in which case you don’t need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and apple cider vinegar.
• Apple cider vinegar: You can use other types of vinegar, although I recommend sticking to apple cider vinegar if at all possible.
• Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But, if you use psyllium husk powder as opposed to the rough husk form, use only 75-85% of the weight listed in the recipe.
• Buckwheat flour: You can use white teff flour, sorghum flour or oat flour instead.
• Tapioca starch: You can use corn starch, potato starch or arrowroot starch instead.
• Millet flour: You can use brown rice flour instead.

A note on measurements (tl;dr: if possible, use a scale)

While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN.

They’re much more precise and produce more reliably delicious results. This is true for pretty much all of baking – a kitchen scale will invariably give better results than cups and tablespoons.

And… that’s it. A brand new, glorious gluten free seeded loaf recipe that’s as delicious as it is easy to make. I hope you’ll enjoy it.

Happy baking,

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