Easy peasy Gluten Free Seeded Loaf Recipe
Learn to bake delicious gluten free no yeast bread with Em’s quick and simple recipe!
I hope I can encourage you to have a go at making this super easy gluten free, dairy free, no yeast bread recipe.
Our seeded loaf is packed to the rafters with protein, selenium and omega 3 thanks to the egg whites and the blend of flaxseed, pumpkin and sunflower seeds.
The health benefits of omega and selenium are well documented; we use www.livestrong.com a lot for nutritional information.
Like so many of our recipes from our Honeybuns All Day Cook Book, this is a one bowl recipe and requires minimal fuss or special kit.
Take a look at our bake-along video
For extra help please do check out our gluten free bake-along seeded loaf video below. Em talks you through the recipe and baking process and gives you a visual guide to what the bread looks like as a raw mixture and as the finished, baked loaf. Please note that the loaf tin needed for this recipe is 900g (2lb) not 1lb as stated in the video.
This bread freezes and toasts beautifully, and is delicious enjoyed with our Smoky Aubergine Spread recipe.
If you want to learn more about our recommend gluten free flours and other store cupboard ingredients then the Honeybuns All Day Cook Book is full of tips and information. It’s available to buy online and is currently on special offer.
What ingredients will you need for this recipe?
To make your own delicious seeded gluten free bread, you will need the following ingredients for this recipe:
Oil for brushing your tin
Combinations of flour and seeds as follows, can mix and match but the overall quantity is 515g.
So either: 315g gluten free flour of choice. Tapioca, sorghum or plain Doves gluten free flour all work well and 200g (1 x pack) Linwoods milled flaxseed, sunflower & pumpkin seeds
Or: 165g tapioca flour and 350g Linwoods milled flaxseed, sunflower & pumpkin seeds (as Em uses in her video)
2 tsp gluten free baking powder
½ tsp salt
½ tsp bicarbonate of soda
6 large or 8 medium egg whites
245ml coconut milk
125ml oil. Rapeseed, corn or sunflower oil all work well
Optional 100g toasted chopped sunflower seeds. These add a lovely ‘nutty’ texture but leave out if you want a smoother bread.
What Baking Kit Will You Need?
1 x 900g loaf tin
Pastry brush
Rubber spatula
Large Mixing bowl
Hand held electric mixer or table top mixer or food processor
How to Bake Your Gluten Free Bread
Here’s my method.
Preheat your oven to 170°C / Gas 3.
Brush a 900g loaf tin with oil.
Add all of the ingredients except the egg whites to a large mixing bowl (or food processor or table top mixer).
Crack and separate your eggs, setting the yolks aside. Add the whites to your mixing bowl and whisk for approximately 1 minute until all the ingredients are combined. Partway through the mixing stop and scrape down the sides of the bowl to ensure all the bits stuck to the bowl get well mixed in too.
You will end up with a lovely ‘dollopable mixture’ which you can then spoon straight into your oiled loaf tin.
This mixture will fill your tin pretty much to the top – do take a look at Em’s Baking video to see how it should look.
Bake for 40minutes. The loaf will rise spectacularly and will crack along the top like a traditional split tin loaf. It will be pretty obvious when it is baked as it will be firm to the touch but you can also use a cake skewer to test. If the skewer comers out cleanly the loaf is done.
Em’s Top Tips
If you want a sweeter, tea bread style, then add in 50g dried cranberries or raisins.
We love Linwoods who produce a gorgeous, healthy range of milled seed blends which can use alongside your chosen gluten free flour. Their cold milled flaxseed, pumpkin & sunflower seed is our favourite for both sweet and savoury gluten free bakes.
How to Store Your Gluten Free Loaf
The seeded loaf bread stores beautifully for three days if you keep it wrapped in bees wax wrap or similar. Try these bees wax wraps for a plastic free, sustainable way to keep this bread and other bakes fresh.
