Gluten Free Bread with Seeds


Gluten Free Bread with Seeds
Prep Time
10 mins
Cook Time
50 mins
Resting Time
30 mins
Total Time
1 hr

The result of wanting a healthier gluten free bread that wasn't heavy and stodgy.

Category: Bread
Style: Gluten Free
Quantity: 2 loaves
Author: sbaskitchen
  • 280 g brown rice flour
  • 110 g tapioca flour
  • 3 tsp xanthum gum
  • tsp salt
  • 1 tbsp sugar
  • 1 tbsp dry yeast
  • 2 tbsp LSA see notes
  • 1 tbsp pepitas
  • 1 tbsp sunflower seeds
  • 2 tsp chia seeds
  • 2 tsp quinoa seeds
  • 2 tsp linseeds
  • 550 ml lukewarm water
  • tbsp olive oil
  • 2 egg whites lightly beaten
  • 1 tsp vinegar
  • Canola spray to grease the pans
  • Sesame seeds to sprinkle in the pan and on top of the batter.
  1. Using a stand mixer, blend the rice flour, tapioca flour, LSA, seeds, sugar, yeast, xanthum gum and salt on low speed to combine

  2. Add the water, olive oil, egg whites and vinegar to the dry ingredients.
  3. With the mixer on high, beat the mixture for 3 minutes.
  4. Spoon the dough into a loaf pan, or individual pie dishes that have been sprayed with canola oil and sprinkled with sesame seeds. Smooth the top with a wet spatula and sprinkle with more sesame seeds.
  5. Lay out a piece of plastic wrap and lightly spray with canola oil. Place this lightly (oiled side down), over the dough, and set to rise in a warm place until doubled in size.
  6. Preheat oven to 210˚C.
  7. Bake for 50 minutes.
  8. Remove from the pans and allow to cool on a wire rack.
  • The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a plastic spatula. I have a jug of warm water on the side and dip the spatula into the water each time, this stops the dough from sticking to the spatula. The dough rises quite fast and will at least double in size.
  • LSA is a blend of ground linseeds, sunflower seeds and almonds that can be purchased from health food stores and some supermarkets.
  • You can sprinkle the batter with other seeds if you wish.



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