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Gluten-Free Seeded Bread
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Gluten Free Seeded Bread Recipe

Prep Time15 minutes
Cook Time55 minutes
1 hour
Total Time1 hour 10 minutes
Calories: 180kcal

Ingredients

  • 2 cups gluten-free all-purpose flour make sure it contains xanthan gum or add 1 tsp
  • 1/2 cup almond flour for extra softness
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp flaxseed meal
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 1/4 cups warm water
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 large egg optional, for richness and structure
  • Extra seeds for topping optional, but makes it look fancy

Instructions

  • Preheat & prep: Preheat your oven to 375°F (190°C). Grease a loaf pan or line with parchment paper—trust me, it’s worth the hassle.
  • Mix dry ingredients: In a large bowl, whisk together gluten-free flour, almond flour, baking powder, flaxseed meal, and salt. Stir in sunflower and pumpkin seeds.
  • Mix wet ingredients: In a separate bowl, combine warm water, olive oil, honey, and egg (if using). Whisk until smooth.
  • Combine wet & dry: Pour the wet mixture into the dry. Stir gently with a spatula until combined. The batter will be slightly thick but sticky—that’s a good thing!
  • Pour into pan: Transfer batter into your prepared loaf pan. Smooth the top and sprinkle extra seeds if you want that “fancy bakery” vibe.
  • Bake: Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • Cool: Let it rest for at least 15 minutes in the pan before slicing. This helps the loaf set and prevents crumbly slices.