Simple Gluten Free Kitchen

Gluten Free Mixed Seed Bread

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I have been so excited to share this rustic bread with you all. It’s favorite with my family and excellent for open sandwiches or a quick bite in the morning! My chocoholic daughter loves this slathered with nutella on top. It’s super simple, satisfying and filled with super seed goodness.

This is an old post and I uploaded a video on youtube last month just to show the readers how exactly I made it.

 

 

A mixture of sorghum, amaranth flour and brown rice flour is used to make this rustic bread. Sorghum and amaranth are ancient grains that are not well known to the western palates. They pack a nutritional punch, providing more proteins, fiber and vitamins than some other grains. On top of that, this bread is packed with healthy seeds, has great texture, and tastes amazing! Its incredibly easy to make requires only a single rise.

 

 

 

The bread gets its deep brown color and earthy flavor by baking at 350 for 1 hour. The crumb is tighter and dense which is ideal for open sandwiches or topped with either butter, honey, avocado,… anything! It is so hearty and satisfying, trust me. If you make this mixed seed bread, leave a comment below. Remember to tag me (@simpleglutenfreekitchen) on Instagram or Facebook with hashtag #simpleglutenfreekitchen.

 

 

Print
Gluten Free Mixed Seed Bread

Ingredients

  • 2/3 cup (80 g) sorghum flour
  • 1/2 cup ( 60 g) amaranth flour
  • 1/4 cup (53 g) brown rice flour
  • 1/2 cup (80 g) potato starch
  • 1/4 cup (30 g) tapioca flour
  • 3 tsp instant yeast
  • 2 tsp xanthum gum
  • 1 1 /2 tbsp honey or white sugar
  • 1/2 cup (65 g) cracked flax seeds
  • 1 cup seeds ( pumpkin seeds, sunflowers seeds, and millet)
  • 2 large eggs
  • 1 tsp salt
  • 2 tsp apple cider viegar
  • 2 tbsp oil

Instructions

  1. Grease a bread pan or any rectangular bowl pf 9"X5".
  2. Combine all dry ingredients in a bowl (except seeds). A stand mixer comes very handy to make gluten free bread if you have one otherwise you can use a hand mixer.
  3. Ina bowl of stand mixer fitted with paddle attachment beat eggs at speed 4 for 30 seconds. Turn it down to low (1) and add apple cider vinegar, honey (if not using sugar) oil and luke warm water.
  4. Next add dry ingredients. Continue to beat on low until combine, then beat on high for 3-4 minutes, scraping the bowl in between. Reduce the speed and add the seeds. Mix.
  5. Transfer dough to prepared pan. With damp hands give the dough an oblong shape. Scatter mixed seeds on top. slightly press with hand into dough.
  6. Cover the pan and leave it to rise in a warm draft place to rise. ( I like to put in an airing cupboard because I cover my bread pan with a see through plastic box to see how much it rose. Sometimes I put in a turned off oven which has been warmed at 100 degrees F. Choose whatever works for you).
  7. Let the dough rise until it nearly reaches to the top of the pan for about 60 -75 minutes.
  8. Preheat the oven to 350 degrees F. before putting the bread pan in on middle shelf.
  9. Bake for 50-60 minutes until it is even browned and feels hollow when you tap.
  10. Remove bread from oven and let cool for 5 minutes in the pan. then carefully remove out on to a wire rack to cool for 15 minutes before slicing.
https://www.simpleglutenfreekitchen.com/2022/01/gluten-free-mixed-seed-bread.html

 

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Reader Interactions

Comments

  2. I seldom make my own bread because we are such a small family and with my daughter living on her own, there’s in fact only two of us at home. I agree nothing can over the home made version just this you made and I adore the mixed seeds too. I also like that there’s no kneading and its another simple recipe I can try out then buying the ready made ones.

    Reply

  4. Oh, my I bet it smells AMAZING coming out of the oven! My husband is a huge fan of seeds in his bread, too – he would adore this one~ Thanks!

    Reply

  5. These certainly look delicious and is full of wonderful ingredients – major thumbs up 😀
    Fantastic recipe!

    Cheers
    Choc Chip Uru

    P.S On my new best blogs roll, I have listed you as well due to your wonderful gluten free recipes!

    Reply

  6. I love how wonderful this bread looks and how healthy it is – another fabulous creation!

    Cheers
    Choc Chip Uru

    P.S You are part of my Best Blogs page now due to your creative GF recipes 🙂

    Reply

  7. Oh wow how gorgeous does this loaf look! I am officially jealous – wish my loaves would turn out as great as yours! I’m gonna have to give this recipe a try asap! 🙂

    Reply

  9. I make bread as a stress reliever! I do not make it all that much, but I can see how it can become an addiction. The smell of homemade bread is addicting enough. This bread does have some great grains in it and it looks delicious. Great that people with diet restrictions do not need to cut out bread, because there are such wonderful gluten free bread recipes. This one is no different. Well done Neetu!

    Reply

  17. Oh I just love the smell of bread baking and your bread is just beautiful! I also love the combination of seeds you used here as well! (I’m big on flaxseed!) I am trying to use my scale more in baking, too. I think it does make a difference for some things like flour. The light and pretty texture of your bread is so inviting! : )

    Reply

  20. that bread does not look like a gf bread.. this recipe is a keeper.. i should try this one without eggs.. some other recipes i have seen and tried usually turn out a bit dry. i love the addition of whole seeds!

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  21. uggg- what am i doing wrong? the wet mix- eggs, acv, oil ect did not froth up for me- is the paddle mixer the one that looks like the bottom part of a dog tie? (the downward spiral) i will def be using it to batter tomatoes but im sad the bread did not turn out:(
    when i put it in to ‘rise’ it looked kinda piecy and well- not like a doughy ball at all- but i didn’t know what to expect- it was in a warm place, under chs cloth in a porcelain bowl on a bakers rack outside- in south ga- its like 80 deg c here- it did not rise.
    i figured it was just me and still put it in the oven- it came out like toasted seed flour- which i can def be creative with but i miss seed bread:(

    Reply

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