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Gluten-free seeded bread being sliced on a wooden board

Gluten-Free Seeded Bread

A hearty gluten-free seeded bread made with buckwheat flour, nuts, and seeds. Rich in fiber and healthy fats, perfect for toasting.
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME1 hour 30 minutes
TOTAL TIME1 hour 40 minutes
Servings 20
Course Bread
Cuisine Gluten-Free
Keyword almonds, buckwheat bread, easy gluten-free recipe, garlic, gluten-free bread, pumpkin, seeded bread, sesame seeds, sunflower seeds, walnuts

Ingredients

  • ½ cup flaxseed
  • ½ cup pumpkin seeds
  • ½ cup walnuts roughly chopped
  • ¼ cup sunflower seeds
  • 2 tbsp sesame seeds
  • 1 cup buckwheat flour
  • ¼ cup whole psyllium husk
  • ½ cup almond flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1 ½ tsp sea salt flakes
  • 1 tbsp garlic flakes optional
  • 1 tsp dried mixed herbs optional
  • 3 tbsp olive oil
  • 2 ¼ cups water

Instructions

  • Preheat the oven to 350°F (180°C), fan on.
  • In a large mixing bowl, add the flaxseed, pumpkin seeds, walnuts, sunflower seeds, sesame seeds, buckwheat flour, psyllium husk, almond flour, sea salt flakes, garlic flakes, mixed herbs (if using), baking powder, and baking soda. Pour the apple cider vinegar over the baking soda to activate it, you’ll notice it begins to bubble. Then add the olive oil and water, and stir well until all combined.
  • Line a loaf pan (9.5x5x2.5in) (24x13x6.5cm) with baking paper. Pour in the mixture and let it sit for 10 minutes. Optionally, sprinkle extra seeds on top for decoration.
  • Place the pan horizontally on the middle rack of the oven and bake for 90 minutes.
  • Once baked, remove the loaf from the pan and baking paper immediately, and place it on a cooling rack to prevent moisture from softening the crust (see notes). Allow it to cool completely before slicing, I made 20 slices.

Video

Notes

  • Mixed herbs: Use any herbs you’d like, rosemary, thyme, oregano, basil.
  • Cooling tray: If you do not have a cooling tray, use a wire rack from your oven or grill toaster.
  • Cooling time: When bread or cake cools, the texture sets and the steam escapes, helping it firm up. This also allows moisture to redistribute evenly, so the crumb isn’t gummy in the middle or dry at the edges.
Nutritional Information - Per Serving
Calories 130kcal | Carbohydrates 6g | Protein 4g | Fat 10g | Sodium 251mg | Fiber 3g | Calcium 55mg | Iron 1.5mg