Gluten-Free Seeded Bread That Doesn’t Taste Like Cardboard Recipe
This gluten-free seeded bread breaks the mold of typical gluten-free baking by delivering a nutty, seedy, hearty loaf that actually rises like traditional sandwich bread. With a crispy crust and soft interior, this no-yeast quick bread is packed with wholesome seeds like flax, chia, sunflower, and sesame, offering texture and flavor without any unusual or hard-to-find ingredients. Perfect for toasting and freezing, it’s an ideal pantry-friendly recipe for anyone avoiding gluten without sacrificing taste or structure.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 standard 9x5-inch loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum, or add 1 tsp separately)
- ½ cup almond flour
- ¼ cup ground flaxseed
- 2 tbsp chia seeds
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds (plus extra for topping)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 3 eggs
- ¼ cup olive oil
- 1 tbsp honey or maple syrup
- ¾ cup unsweetened almond milk (or any milk of choice)
- 1 tbsp apple cider vinegar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the gluten-free all-purpose flour, almond flour, ground flaxseed, chia seeds, sunflower seeds, sesame seeds, baking powder, baking soda, and salt. Stir well to evenly distribute the seeds and leavening agents.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, olive oil, honey or maple syrup, almond milk, and apple cider vinegar until smooth and fully blended.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing to maintain a light texture.
- Pour batter and add topping: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle additional sesame seeds on top for a decorative and crunchy finish.
- Bake the bread: Bake in the preheated oven for 45 to 55 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool before slicing: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack. Cooling fully ensures the bread holds its structure when sliced.
- Serve and store: Slice the bread and enjoy fresh or toasted. This bread freezes well—slice before freezing for easy thaw and use.
Notes
- Ensure your gluten-free flour blend contains xanthan gum or add 1 tsp separately to help with structure.
- This is a quick bread with no yeast, so it doesn’t require rising time.
- Feel free to substitute the almond milk with any preferred dairy or non-dairy milk.
- Store leftover bread wrapped in foil or airtight container for up to 3 days or freeze slices for up to 3 months.
- For a sweeter loaf, increase honey or maple syrup slightly, but be mindful it may impact texture.
