Gluten Free Seeded Bread: 7 Steps to Irresistible Flavor

I love a loaf that’s nutty, hearty, and reliably tender — this Gluten Free Seeded Bread is exactly that. It balances a moist, slightly sweet crumb with a crunchy seed crust, and it’s one of my go-to bakes when I want something wholesome and comforting. After several tests I’ve dialed the hydration and seed mix so the loaf slices cleanly and toasts beautifully.

Why Make This Recipe

• Deep, nutty flavor from a mix of sunflower, pumpkin, flax and sesame seeds that adds texture to every bite.
• High in fiber and healthy fats thanks to seeds — a satisfying choice for breakfast or sandwiches.
• Reliable loaf that keeps well and freezes nicely for meal prep or busy mornings.
• Versatile: serve it plain, toasted, or as the base for open-faced sandwiches at casual dinners.
• Personal insight: I love this recipe because it turns a simple pantry of seeds and gluten-free flour into something that feels artisanal and homey. See how it compares to other gluten-free options like these gluten-free bread rolls I test.

Recipe Overview

• Prep time: 20 minutes active, plus 45–60 minutes rising
• Cook time: 40–50 minutes
• Total time: About 1 hour 45 minutes (including cooling)
• Servings: 10–12 slices (1 standard 9×5-inch loaf)
• Difficulty: Easy–Medium — requires basic mixing and one rise
• Method: Mix wet and dry, fold in seeds, proof briefly, and bake at 375°F (190°C) in a greased 9×5-inch loaf pan.

For a quick comparison when shopping, you may also find my notes helpful on the best store-bought gluten-free bread.

My Experience Making This Recipe

The first few trials produced a gummy center until I tweaked hydration and added psyllium husk for structure. Once I settled on 1 1/4 cups water and 2 tablespoons psyllium, the crumb set up beautifully and the loaf sliced without collapsing. I also learned that toasting the seeds keeps them from sinking and gives a better crust.

How to Make Gluten Free Seeded Bread

This recipe uses one bowl mixing and a short rise, relying on psyllium and eggs (or flax eggs) for structure instead of gluten. You’ll proof the yeast in warm water, combine with dry ingredients and seeds, then let the dough rest for 30–45 minutes before baking. Expect a slightly sticky, batter-like dough rather than a traditional kneadable loaf — that’s normal for gluten-free bread.

7 Steps (tested)

1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line with parchment for easy release.
2. Bloom 2 1/4 tsp instant yeast and 1 tbsp honey in 1 1/4 cups warm water (110°F/43°C) for 5 minutes.
3. In a large bowl, whisk 2 1/2 cups gluten-free all-purpose flour (with xanthan gum or add 1 tsp), 1/2 cup tapioca starch, 1 1/2 tsp salt, and 2 tbsp psyllium husk powder.
4. Whisk 2 large eggs, 2 tbsp olive oil, and the yeast mixture; pour into dry ingredients and mix with a wooden spoon or paddle on low for 1–2 minutes.
5. Fold in 3/4 cup mixed seeds (toasted sunflower, pumpkin, 2 tbsp flax, 2 tbsp sesame), reserving 2 tbsp to sprinkle on top. Use a spatula to ensure even distribution.
6. Spoon batter into the prepared pan, smooth the top, sprinkle reserved seeds, and let rest in a warm spot for 30–45 minutes — it will rise slightly.
7. Bake 40–50 minutes until crust is deep golden and internal temperature reads 200–205°F (93–96°C). Cool at least 1 hour before slicing.

I sometimes use a stand mixer with the paddle attachment for more consistent mixing; see a similar mixing approach in recipes like these gluten-free rolls.

Expert Tips for Success

• Measure by weight when possible: 1 cup GF flour ≈ 120–140 g depending on blend; consistency matters. Use a kitchen scale for repeatable results.
• Use an instant-read thermometer to check doneness — GF bread can look done on the outside but be underbaked inside. Aim for 200–205°F.
• Toast seeds lightly in a dry pan for 3–5 minutes to deepen flavor and help them hold texture during baking.
• If you don’t have psyllium, use 3 tbsp ground flaxseed + 1/4 cup extra water, but expect a denser crumb. For an egg-free loaf try aquafaba (3 tbsp) as a binder.
• A glass loaf pan heats differently than metal; if you use glass, lower oven to 350°F and add 5–10 minutes to bake time.

For a sweet breakfast twist inspiration, try pairing slices with flavors from my banana bread french toast experiments.

How to Serve Gluten Free Seeded Bread

• Classic toast: slice thick, toast until edges crisp, and spread with butter, ricotta, or avocado for breakfast.
• Open-faced sandwiches: top with smoked salmon, cream cheese, capers, and microgreens for an elegant lunch.
• Soup companion: serve thick slices with hearty soups or chili for a filling weeknight meal.
• Presentation tip: slice with a serrated knife and cool fully so slices don’t crumble; arrange at a slight angle on a board and sprinkle extra seeds for a rustic look. If you like cinnamon-toast style, try these cinnamon french toast sticks as a fun side.

Storage and Reheating Guide

• Room temp: wrap cooled loaf tightly in plastic wrap or beeswax and store in an airtight container for 2–3 days.
• Refrigerator: keep wrapped in an airtight container for up to 5 days, though chilling can dry bread faster.
• Freezing: slice and freeze in single layers between parchment in a zip-top bag for up to 3 months; press out air.
• Reheating: toast frozen slices directly from the freezer or warm in a 350°F oven for 6–8 minutes. For a fresh-baked texture, mist lightly with water and reheat at 350°F for 5–7 minutes.

Recipe Variations

• Dairy-free: replace eggs with 3 tbsp aquafaba or 2 flax eggs (2 tbsp flax + 6 tbsp water), and use olive oil for fat.
• Nut-free: omit any nut-based seeds and increase sunflower and pumpkin seeds; safe for nut-allergic households.
• Herb & garlic: add 1 tbsp dried mixed herbs and 1 tsp garlic powder for a savory loaf ideal with soups.
• Sweet seed loaf: stir 1/4 cup honey into the batter and add 1/2 cup raisins or chopped dried apricots for a breakfast bread.

Nutritional Highlights

• Seeds provide plant-based protein, fiber, omega-3s (from flax), and healthy fats, supporting satiety and heart health.
• Gluten-free: suitable for people with celiac disease or gluten sensitivity when certified GF ingredients are used.
• Allergen note: contains eggs (unless substituted) and seeds (sesame, sunflower); check for cross-contamination if you have severe allergies. Portion guidance: one slice (about 1 inch) is a reasonable serving for 200–250 kcal depending on seed content.

Troubleshooting Common Issues

• Dense or gummy center: Likely underbaked or over-hydrated. Check internal temperature (200–205°F) and bake an extra 8–12 minutes if needed.
• Loaf collapses after baking: Oven opened too early or dough overproofed. Avoid drafts and don’t over-rise; a short rise is enough for GF loaves.
• Seeds sink to the bottom: Toast seeds and toss them in a tablespoon of flour before folding in to help suspend them in the batter.

Frequently Asked Questions

Q: Can I make this recipe without psyllium husk?
A: Yes — psyllium helps bind and mimic gluten elasticity. Substitute 3 tbsp ground flaxseed mixed with 6 tbsp warm water (let sit 5 minutes) or 3 tbsp chia + 6 tbsp water. Expect a slightly denser, more crumbly loaf and adjust hydration by 1–2 tbsp if batter seems too thick.

Q: What flour blend works best for gluten-free bread?
A: Use a multi-ingredient gluten-free all-purpose blend that contains rice flour, tapioca/starch, and xanthan gum. If your blend lacks xanthan gum, add 1 tsp per 2 1/2 cups flour. Blends with a mix of brown rice and starches produce better structure than single-flour loaves.

Q: Can I make this as rolls or buns?
A: Yes. Spoon the batter into greased muffin tins or small roll tins and bake at 375°F for 18–25 minutes. Keep an eye on bake time and use an instant-read thermometer to aim for 200°F internal temperature.

Q: How do I get a crisp crust on gluten-free bread?
A: Brush the top with olive oil or an egg wash before baking and bake on the middle rack. For extra crispness, remove the loaf from the pan for the final 10 minutes of baking and place directly on the oven rack or a baking stone, watching closely to avoid burning.

Conclusion

For a crunchy, wholesome snack that uses seeds to full advantage, try these Healthy Seed Crackers: Homemade and Simply Irresistible! for a complementary seed-forward option that pairs beautifully with your homemade loaf.

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