
The Magic of a Simple Gluten-Free Seeded Loaf
It's Easier Than You Think!
Hi, friends! So, let's talk bread. For years, the very thought of baking gluten-free bread sent shivers down my spine. It felt like venturing into some mysterious realm of complicated flours and unpredictable textures. I remember one particularly disastrous attempt involving a hockey puck-like loaf and a kitchen covered in starchy dust. But, you know what? I refused to give up! And after many (and I mean MANY) attempts, I cracked the code. Now, I whip up this gorgeous, seeded gluten-free loaf whenever the mood strikes, and it always gets rave reviews.
What makes this loaf so special? Well, aside from being utterly delicious, it's incredibly forgiving, and the best part? It's *so* much simpler than you'd imagine, even if baking isn't "your thing". Trust me; if I can do it, you can too – and better! This isn't some fussy, delicate thing; it's a hearty, flavorful loaf perfect for toasting, slathering with avocado, or just enjoying with a pat of butter. Ready to get started? Let's do this!
Ingredients You'll Need
Before we dive in, let's gather our ingredients. Don't worry if you don't have every single thing; I'll offer a few substitutions along the way.
- 2 cups (240g) Gluten-Free All-Purpose Flour Blend: Look for a blend that includes xanthan gum. This really helps with texture. If you're feeling adventurous, you can experiment with your own blends too! Bob's Red Mill is my go to, but there are plenty of great ones out there!
- 1 cup (120g) Gluten-Free Oat Flour: This adds a lovely hint of sweetness and a wonderfully soft crumb. If you don't have oat flour, you can use gluten-free rolled oats that are finely processed in a blender.
- 2 teaspoons Baking Powder: This is what gives the bread it's amazing rise.
- 1 teaspoon Baking Soda: The other half of the leavening duo and it helps with that amazing crumb
- 1 teaspoon Fine Sea Salt: Because you NEED salt for all that flavor.
- 2 teaspoons Apple Cider Vinegar: This gives the bread a bit of tang and helps make it more tender. Lemon juice is a great substitute!
- 2 cups (480ml) Warm Water: Make sure it's lukewarm to help that yeast bloom.
- 3 Tablespoons Olive Oil: For moisture and richness. Avocado oil works too!
- 1 Tablespoon Honey: (Maple syrup or agave work great too for a vegan option) Just a little sweetness.
- 1/4 cup (40g) Mixed Seeds: I love a mix of sunflower, pumpkin, sesame and poppy seeds, but really use whatever you have on hand.
- 1-2 tablespoons of extra mixed seeds for top: You know we need to make it pretty!
Let's Bake: Step-by-Step Instructions
Alright, let's put on our aprons and get our hands floury! Here's how we're going to whip up this gorgeous loaf:
- Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Grease and flour a standard loaf pan (about 9x5 inches). A nice dusting of the gluten-free flour will ensure your bread won't stick. Alternatively you can use parchment paper to line the loaf pan.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, gluten-free oat flour, baking powder, baking soda, and salt. Make sure it's all evenly combined. This will help disperse the leavening agents and make for soft rises!
- Combine the Wet Ingredients: In a separate medium bowl, whisk the warm water, olive oil, apple cider vinegar, and honey until well combined. Making sure that the honey is incorporated into the water is key here.
- Pour the Wet into the Dry: Now, pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently combine everything until it *just* comes together. Don't overmix. It's okay if the batter is a little lumpy; we want to keep it light and airy.
- Add the Seeds: Gently fold in the 1/4 cup of mixed seeds. Make sure they are evenly distributed through the batter, that way you'll get a good crunch in each slice!
- Pour Into the Pan: Scrape the batter into the prepared loaf pan and level the top with your spatula or the back of the spoon.
- Top with Seeds: Sprinkle the remaining seeds evenly over the top of the batter. This not only makes the bread look beautiful but also adds extra texture.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Don't be tempted to sneak open the oven too often, you don't want to lose heat!
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes, before transferring it to a wire rack to cool completely. It needs to be completely cooled before slicing or you might end up with a gummy texture. I know it's hard, but try to be patient.
Tips and Tricks for the Perfect Gluten-Free Loaf
Here are some extra tips to make your loaf extra special:
- Spice it up: If you want to get a bit creative, add ½ teaspoon of your favorite spice like cinnamon, cardamom, or even a bit of dried rosemary. The possibilities are truly endless!
- Nutty Variations: Add ¼ cup of chopped nuts into the batter for an added crunch and nutty taste! Walnuts and pecans work well.
- Sun-Dried Tomatoes: Chop up some oil-packed sun-dried tomatoes and bits of Kalamata olives and add them to the batter for a savory Mediterranean twist.
- Extra Rise: For a more pronounced rise, try letting the batter sit in the pan for 15 minutes before baking. This gives the leavening agents a bit of extra time to do their magic.
- Even Baking: Using a pizza stone in the oven can help distribute heat and ensure even baking for a more consistent loaf.

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Gluten-Free Seeded Loaf
Yields: 1 loaf | Prep Time: 15 minutes | Cook Time: 50-60 minutes
- Ingredients:
- 2 cups (240g) Gluten-Free All-Purpose Flour Blend
- 1 cup (120g) Gluten-Free Oat Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Fine Sea Salt
- 2 tsp Apple Cider Vinegar
- 2 cups (480ml) warm water
- 3 tbsp Olive Oil
- 1 tbsp Honey
- 1/4 cup (40g) Mixed seeds
- 1-2 tablespoons of extra mixed seeds for topping
- Instructions:
- Preheat oven to 375°F (190°C) and prepare a loaf pan.
- Whisk dry ingredients.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry ingredients, mixing until just combined.
- Fold in seeds.
- Pour batter into the prepared loaf pan.
- Sprinkle extra seeds on top.
- Bake for 50-60 minutes.
- Cool in pan for 10 minutes, then let cool completely on a wire rack.
Product Recommendations:
I swear by my oven thermometer ensuring that my oven temperature is always accurate!

Ready to Bake?
I hope you love this recipe as much as I do! It's proof that gluten-free baking can be simple, fun, and absolutely delicious. Don't be afraid to experiment and make it your own. Happy baking! Let me know in the comments how yours turns out! I'm forever excited to see how you make it your own!
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