A beautifully sliced, golden-brown Gluten-Free Seeded Bread loaf, showcasing its tender, seed-packed interior on the same wooden cutting board. It's arranged on marble countertops with fresh herbs visible in the soft morning light from the east window. The scene is clean, tidy, with warm tones and soft shadows, emphasizing a delicious and inviting presentation.

Gluten-Free Seeded Bread: The Best Artisan Loaf, Simply Made

ByMaya
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A close-up, dynamic shot of the Gluten-Free Seeded Bread dough being gently shaped into a loaf on the same wooden cutting board, dusted lightly with gluten-free flour. Natural morning light casts soft shadows across the marble countertops, with a small ceramic bowl of mixed seeds nearby and fresh herbs in the background. The scene conveys an authentic, active moment in baking, highlighting the delicious texture of the dough before baking.

Gluten-Free Seeded Bread: Nutrient-Packed Artisan Style

Have you ever despaired over gluten-free bread that turned out dense, crumbly, or just plain sad? Trust me, I’ve been there! This recipe is a true game-changer, born from countless attempts to create a Gluten-Free Seeded Bread that felt both nourishing and incredibly satisfying. I envisioned a beautiful, artisan-style loaf, brimming with healthy seeds and filling the kitchen with the most comforting aroma, much like the rustic charm of our beloved Rosemary Garlic Artisan Bread – but completely gluten-free.

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I still remember the sheer delight of finally pulling this golden-brown beauty from the oven after countless attempts – its crust perfectly crisp, the inside tender, and packed with wholesome, nutrient-rich goodness. It’s more than just a recipe; it’s become a cherished cornerstone in our kitchen, a testament to the idea that gluten-free can be utterly, wonderfully delicious, and incredibly satisfying. Get ready to transform your gluten-free baking experience forever!

Gluten-Free Seeded Bread: Artisan Loaf, Simply Made
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Gluten-Free Seeded Bread: Artisan Loaf, Simply Made

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This artisan-style Gluten-Free Seeded Bread is a wonderfully hearty and nutrient-dense loaf, boasting a perfectly crisp crust and a tender, seedy interior. It’s surprisingly easy to make and a fantastic staple for any gluten-free kitchen.

Ingredients

  • 1 ¾ cups (210g) gluten-free all-purpose flour blend (with xanthan gum)

  • ½ cup (60g) oat flour (certified gluten-free)

  • ¼ cup (30g) psyllium husk powder

  • 2 tablespoons chia seeds

  • 2 tablespoons flax seeds

  • 2 tablespoons sunflower seeds (plus more for topping)

  • 1 ½ teaspoons active dry yeast

  • 1 teaspoon salt

  • 1 teaspoon sugar or maple syrup

  • 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)

  • 2 tablespoons olive oil (plus more for greasing)

Directions

  • In a large bowl, combine warm water and sugar (or maple syrup). Sprinkle yeast over the top and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
  • Add olive oil to the yeast mixture and stir gently.
  • In a separate large bowl, whisk together the gluten-free all-purpose flour, oat flour, psyllium husk powder, chia seeds, flax seeds, sunflower seeds, and salt.
  • Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy, cohesive dough forms. It will be quite sticky.
  • Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This can be a tricky part with gluten-free dough, so look for a noticeable increase.
  • Gently punch down the risen dough to release air. Lightly grease your hands and a baking sheet or loaf pan with olive oil. Shape the dough into a loaf and place it on the prepared surface.
  • Sprinkle the top of the loaf generously with additional sunflower seeds, gently pressing them in so they adhere.
  • Preheat your oven to 400°F (200°C). If you want an extra crispy crust, place a shallow oven-safe pan with about a cup of water on the bottom rack of the oven to create steam.
  • Bake for 35-45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  • Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This is crucial for gluten-free bread to set properly.

Notes

    • The Perfect Rise: Ensure your yeast is active by blooming it in warm (not hot!) water with a pinch of sugar. If it doesn’t get foamy, your yeast might be old, and it’s best to start with a fresh batch.
    • Crust Perfection: For that truly artisan crust, place a shallow pan of hot water on the bottom rack of your oven while the bread bakes. The steam helps create a beautiful, chewy exterior.
    • Seed Mix Magic: Feel free to customize your seed blend! While we love flax, chia, and sunflower, pumpkin seeds, sesame seeds, or even a sprinkle of rolled oats can add wonderful texture and flavor.

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