Gluten-Free Multiseed Bread
This hearty, crunchy loaf may feel like a modern health food, but it’s actually inspired by ancient traditions from all over the world. Long before “gluten-free” was a thing, people baked breads using seeds and grains that didn’t contain gluten, like millet, flax, sorghum, and buckwheat.
These were everyday staples in places like Africa, South America, and parts of Europe, where families would grind them into flour and bake them into flatbreads or rustic loaves over open fires.
The idea of adding mixed seeds—sunflower, pumpkin, chia—brings both flavor and texture. It’s that nutty crunch you get in every bite that makes it feel so satisfying and wholesome. Even the smell while it’s baking—warm, earthy, and a little sweet—is a kind of comfort in itself.
Multiseed gluten-free bread isn’t just for special diets—it’s a delicious way to connect with centuries of food wisdom, baked into every slice.
Instructions
16 steps🥣 Prepare Psyllium Gel
Gather your required ingredients.
In a large mixing jug, stir the psyllium husks into the water.
Let it sit for 10 minutes until a gel forms.
🍚 Mix the Dry Ingredients
In the bowl of a stand mixer, combine the potato starch, brown rice flour, gluten-free bread flour mix, dry milk powder, yeast, sugar, baking powder, salt, and 30 g of the seed mix. Whisk until well blended.
Form the Dough
Add the psyllium gel to the dry ingredients.
Mix with the paddle attachment of your stand mixer for 5–7 minutes, until the dough is smooth and sticky.
Add the mixed seeds (such as sunflower, pumpkin, and flax) to the dough.
🍞 Shape & Ferment
Transfer the dough to a parchment-lined loaf tin or form it into a rustic loaf on a tray. Smooth the top with wet hands.
Brush the surface with egg wash and cover the loaf generously with the remaining seeds.
Cover with a cloth or plastic wrap.
Let it rise in a warm place for 1.5 hours, until noticeably puffed.
👩🍳 Bake
Preheat the oven to 190°C (375°F).
Bake for 45 minutes or until golden and crusty. If the seeds start to brown too quickly, tent the loaf with foil in the last 15 minutes.
🍽️ Cooling & Serving
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice only when fully cool to avoid a gummy texture.
This bread is perfect toasted with avocado, soft-boiled eggs, or goat cheese and roasted veggies.
