Like many of my gluten-free yeasted doughs, this gluten-free seeded loaf was a happy accident. I often start a bread recipe with the intention of making one thing and end up with something entirely different. My intention for this recipe was a granary loaf but my first test didn’t have the light, fluffy crumb I wanted.
A few more tests and a lot more water (GF bread needs so much water!) and I ended up with a seed loaf that had an uncanny resemblance to Burgen bread. When Adam said it was the best gluten-free bread I’d ever made it was headed straight to blue border (the last time I made a savoury loaf he said it was the worst thing I’d EVER made so he’s not exactly biased!).
This loaf has a soft open crumb with a good amount of bounce which is great for sandwiches when it’s fresh and perfect for toast.
What do you need to know about this gluten-free seeded loaf before you get started?
You’ll need 5 different gluten-free flours and psyllium husk to make this recipe (see the note about flour) but once you have all your ingredients, this recipe is straightforward. Start by activating the yeast with water and sugar like you would in any other bread recipe. Hydrate the psyllium and flaxseed which act as an excellent replacement for gluten without adding any gums. And finally, mix the wet with the dry. Once the dough is thoroughly mixed, it’s ready to rise – no kneading required which is the best part of gluten-free breading baking!
I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. Everything you need to know about this gluten-free seeded loaf is there, including answers to your questions and ingredient/substitution suggestions. If you find this useful I’d love your support on Instagram, click here to follow.
- 625g lukewarm water, divided
- 10g quick yeast
- 1 Tbsp. brown sugar
- 20g psyllium husk
- 15g ground flaxseed or chia seed
- 150g potato starch
- 75g tapioca starch
- 75g oat flour, gluten-free
- 100g sorghum flour
- 100g buckwheat flour, plus extra for dusting
- 1 tsp. fine sea salt
- 100g sunflower seeds, plus extra for sprinkling
- 50g pumpkin seeds, plus extra for sprinkling
- Olive oil, for brushing
- 1 tbsp. sunflower seeds
- 1 tbsp. pumpkin seeds
- 1 tsp. whole flax seeds
In a medium bowl, combine half the water with yeast and sugar. Mix well and set to one side. After 10 minutes, the yeast should be frothy and bubbly (if the yeast has not bubbled, it may be expired and need replacing).
Use a whisk to combine the psyllium husk and ground flaxseed with the remaining water. Mix until it has started to thicken (it will have a consistency similar to jelly) and set aside.
Into a large mixing bowl or the bowl of a stand mixer, sift the potato starch, tapioca starch, oat flour, sorghum flour, buckwheat flour and salt. Add the sunflower seeds and pumpkin seeds and mix through the flour.
Make a well in the centre of the flour and add the yeast mixture and the psyllium mixture. Use a wooden spoon (or fit your stand mixer with a dough hook) and mix until well combined, 3mins approx. The dough will be very soft and sticky.
Use wet hands to gather the dough into a ball and cover the bowl with a tea towel. Keep it in a warm place for 1 hour or until the dough has doubled in size.
Grease and dust a loaf tin with buckwheat flour. Turn the dough out onto a floured surface and use your hands to gently flatten it into a rectangle roughly the length of the loaf tin. Tightly roll the dough into a loaf shape and transfer it to your loaf tin. Brush the top of the loaf with a little olive oil and sprinkle with seeds. Cover the loaf and keep it in a warm place for 30 mins.
Preheat the oven to 220C.
Bake the bread for 45- 50mins or until the bottom sounds hollow when you knock it. Turn the oven off, take the loaf out of the tin and return to the cooling oven for 30mins. Transfer to a cooling rack and allow the bread to cool completely before slicing.
Gluten-free bread goes stale fast, I recommend slicing what you don’t plan on eating within 48hrs and freezing it.
NOTES: Gluten-free Seeded Loaf
I appreciate it’s annoying to have to track down five different flours for one recipe but if you’re planning on doing any gluten-free baking mixing your own flours is the key to success.
For this recipe, I’ve added starchy flours at 45% to give the bread a soft texture. The oat flour adds a slight chew and extra level of bounce and the sorghum and buckwheat flour are protein-rich and help to give this bread structure and rise.
In the UK I order my flours from Shipton Mill. They have an incredible range of gluten-free flours and you can get them all in one go.
If you choose to use a pre-mixed flour or a different combination of flours (in which case I can’t guarantee the recipe will work!) you may need to adjust the water content slightly. If your dough feels at all dry after mixing, add 1 – 2 tablespoons of additional water until you achieve a sticky dough (similar to that of a well-hydrated sourdough dough).
Once the dough has risen any excess moisture will be absorbed into the flour and it shouldn’t stick to the surface or your hands when shaping. If it’s very sticky after rising, dust generously with buckwheat flour and fold it into the dough.
Psyllium husk powder
Psyllium husk is a type of dietary fibre. In gluten-free yeasted doughs, psyllium is used as a binder and in this recipe, it’s an excellent replacement for gluten, eggs and dairy. I see a lot of recipes insist on psyllium husk powder over the psyllium husks but I haven’t noticed a massive difference when switching between the two.
In this recipe, ground flaxseed is working with psyllium to replicate gluten. Gluten-free bread doughs can tend to lack stretch and hardly ever double in size. The combination of flax and psyllium gives this bread dough enough structure to double in size.
Recipe Questions & Troubleshooting
Why didn’t my dough rise?
If your dough didn’t rise your yeast may be expired and need to be replaced or your dough was too dry after mixing. Gluten-free doughs need a lot of liquid and if you don’t add enough the dough will struggle to rise (see the note about flour).
Why is the dough so sticky?
This recipe has a high proportion of water which makes a very sticky dough. The flour will absorb the majority of the moisture during proving (rising) and the dough should be much easier to handle once it’s risen.
The dough will be very soft but you should be able to shape it into balls easily. If you are struggling to shape the dough, dust generously with buckwheat flour and try again.
Do I have to add the psyllium and flaxseed?
Yes, you won’t get the same rise or texture without them. Most gluten-free dough recipes call for eggs, dairy or whey powder. The combination of psyllium and flax means you can make this dough completely allergen friendly.
Is this gluten-free seeded bread recipe allergen-friendly and suitable for coeliacs?
Yes, this recipe is nut-free, soy-free, egg-free and dairy-free and is suitable for coeliacs. If you’re not working in a gluten-free kitchen and you’re making this recipe for someone with coeliacs disease just make sure there is no cross-contamination with any gluten-containing ingredients.
How do you store this bread?
Gluten-free bread always goes stale fast! As soon as the bread has cooled, I recommend slicing what you don’t plan on eating within 48hrs and freezing it. Stor the rest in an airtight container.