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Deliciously Wheat-Free: The Best Gluten Free Seed Bread

Updated: May 31, 2023

This gluten-free loaf bread recipe is easy to make with good structure and springy texture. It is dairy-free and vegan too. The added seeds bring more flavor and texture.

gluten free seed bread slices

The springy texture of the loaf bread

Since this gluten free seed bread recipe is plant-based, neutral-flavored milk like soy or rice must be used. However, you may use other vegan milk like oat, cashew or coconut. It may affect the taste but not the overall texture of the bread.

What is the best flour for gluten-free seed bread?

For this particular vegan and wheat-free loaf bread recipe, we will use gluten-free flour readily available in your local grocery stores. Although there are many different flour mixes from different brands, they are usually different. Therefore, for this particular recipe, it's necessary to choose a blend that contains binders like xanthan gum, guar gum, or psyllium husk.

Caputo gluten flour is used in this gluten free loaf bread recipe. It has all the essential combination of binders, starches and flour that works perfectly for this bread.


Ingredients You'll Need

Yeast Mixture

  • 240 g (1 Cup) Oat, Rice or Soy milk, about 35°C - 100°F

  • 12 g (2 1/2 Tsp) active dried yeast

  • 15 g (2 tbsp) superfine/caster sugar

Psyllium Mixture

  • 350 g (1 1/2 cups) Oat, Rice or Soy milk, at room temperature

  • 15 g (1 2/3 tbsp) Psyllium husk


  • 490 g 3 3/4 Cups Gluten Free Flour Caputo or King Arthur

  • 8 g (1/2 tsp) Table salt

  • 15 g (1 tbsp) Vinegar

  • 80 g (1/2 cup) mixed sunflower seeds and linseed

  • About 20 g (1 tbsp) Dark syrup or Agave syrup

  • Vegetable oil - as needed

Step 1: Yeast Mixture

Mix the first part of plant milk, sugar and yeast in a bowl. Let stand for about 10 to 15 minutes.

Step 2: Psyllium Mixture

In a separate bowl, combine the second part of the plant milk with psyllium husk. Set aside.

Step 3: Dough Mixing

  1. In a stand mixer bowl fitted with hook attachment, combine the flour, salt, vinegar, psyllium mixture and yeast mixture. Mix for about 5-8 minutes until the dough forms into a ball. Add 2/3 of the seeds and mix for about 1 minute until the seeds are fully incorporated into the dough. You may mix it with your hand if you don't have a stand mixer.

  2. Transfer into an oiled bowl, cover with cling film, let rise for about 45 to 60 minutes in a warm place.

Step 4: Baking And Storing

  1. Knock the dough down. On an oiled surface, shape the dough into an oblong that fits the loaf pan. Once shaped, transfer to a loaf pan (10 cm X 29 cm) lined with parchment paper. Let it rest again for another 10 minutes in a warm place. At this point, preheat the oven to 220°C/395°F.

  2. Brush the top of the dough with the dark syrup and sprinkle the remaining seeds on top.

  3. Place a small baking tray half-filled with hot water in the bottom of the oven for the steam. Place the loaf pan in the middle of the oven, then bake for 15 minutes.

  4. Remove the baking tray with water. Adjust the oven temperature to 200°C/430°F and bake for another 20 minutes.

  5. Let the bread from the loaf pan and transfer it to a wire rack to cool down.

  6. Store the bread in a container or wrap it with cling film.


gluten free seed bread in the oven

Loaf bread baking with steam

What does steam do for bread?

Introducing steam in the first 10 to 15 minutes of baking gives the bread its shiny golden brown crust. The golden brown-caramelized crust adds flavor and a pleasant smell to the bread. The steam also helps to strengthen the bread's crust and structure. Large bakery ovens have a built-in steam spray to do the job easier.

Is it OK to freeze this gluten-free bread loaf recipe?

Absolutely, yes. Because bread is considered a non-perishable food, it can last up to six months in the freezer. But for the bread to last that long in the freezer, you must store it properly.

To ensure that bread lasts longer in the freezer, follow the steps below;

  1. Cool down the bread after baking.

  2. Individually wrap the bread with cling film.

  3. Place the bread in a plastic container to prevent ice from forming around them.

We've all covered everything from the flour to baking techniques with steam. Now it's your turn to try and share the recipe. I'll be happy to know the results. Also, feel free to ask questions in the comment below. Enjoy!

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