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Gluten Free Seeded Bread Recipe looks

Gluten Free Seeded Bread Recipe

This Gluten Free Seeded Bread is hearty, nutritious, and packed with wholesome seeds for extra crunch and flavor. It’s soft on the inside with a slightly crisp crust, making it perfect for sandwiches or toast. A great homemade option for those avoiding gluten without sacrificing taste.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free flour blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tbsp chia seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 eggs
  • 1 ½ cups milk or plant-based milk
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup

Method
 

  1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a bowl, mix gluten-free flour, baking powder, baking soda, salt, and seeds.
  3. In another bowl, whisk eggs, milk, olive oil, and honey.
  4. Combine wet and dry ingredients and mix until smooth.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Sprinkle extra seeds on top if desired.
  7. Bake for 40–45 minutes until firm and golden.
  8. Let cool completely before slicing.

Notes

  • Use a good-quality gluten-free flour blend for the best results.
  • Allow bread to cool fully to avoid crumbling.
  • Store in an airtight container for up to 3 days or freeze for longer storage.
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