Ingredients
Scale
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum or add 1 tsp)
- 1/2 cup tapioca starch
- 1 1/4 cups warm water (110°F/43°C)
- 2 1/4 tsp instant yeast
- 1 tbsp honey
- 1 1/2 tsp salt
- 2 tbsp psyllium husk powder
- 2 large eggs
- 2 tbsp olive oil
- 3/4 cup mixed seeds (toasted sunflower, pumpkin, 2 tbsp flax, 2 tbsp sesame)
- Extra seeds for topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Bloom the yeast and honey in warm water for 5 minutes.
- In a large bowl, whisk together the gluten-free flour, tapioca starch, salt, and psyllium husk powder.
- Whisk the eggs, olive oil, and yeast mixture together, then mix into the dry ingredients until combined.
- Fold in the mixed seeds, reserving some for topping.
- Fill the prepared pan with the batter, smooth the top, and sprinkle reserved seeds. Let rest for 30–45 minutes.
- Bake for 40–50 minutes until golden and the internal temperature reaches 200–205°F. Cool for at least 1 hour before slicing.
Notes
This recipe uses a moist batter rather than kneadable dough, which is normal for gluten-free bread. To enhance flavor, toast the seeds before adding.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free