This rustic loaf blends gluten-free flours with a mix of sunflower, pumpkin, sesame, and flax seeds for a nutty, hearty bread that’s naturally gluten-free and full of fiber. The crust is golden and crisp, while the inside is tender with a pleasant crunch from the seeds. No kneading needed—just mix, rest, and bake.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsCook Time 55 minsTotal Time 1 hr 15 mins1 loaf (10–12 slices)
Dry Ingredients
2 cups gluten-free all-purpose flour (with xanthan gum included)
1 cup gluten-free oat flour
½ cup ground flaxseed meal
2 tbsp psyllium husk powder (for structure and moisture)
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp salt
Wet Ingredients
1 ¾ cups warm water (about 110°F / 43°C)
3 tbsp olive oil (or melted coconut oil)
1 tbsp apple cider vinegar
1 tbsp maple syrup or honey (omit honey for vegan)
Seed Mix (plus extra for topping)
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tbsp flaxseeds
Prepare the Pan
1
Preheat oven to 375°F (190°C) .
Line your loaf pan with parchment paper , leaving overhang on the sides for easy removal.
Mix Dry Ingredients
2
In a large bowl, whisk together:
Gluten-free flour , oat flour , flaxseed meal , psyllium husk , baking powder , baking soda , and salt .
Stir in the seed mix (reserve 1–2 tbsp for topping).
Combine Wet Ingredients
3
In a separate bowl or large measuring cup, whisk:
Pour wet mixture into dry ingredients.
Mix & Rest
4
Stir with a spatula until a thick, sticky dough forms (it will be denser than wheat dough).
Let the dough rest for 30 minutes —this allows the psyllium husk and flax to absorb liquid and bind.
Shape & Top
5
Transfer dough to the prepared loaf pan.
Smooth the top with a damp spatula.
Sprinkle with reserved seeds for decoration.
Bake
6
Bake for 55–65 minutes , or until:
If the top browns too quickly, cover loosely with foil during the last 15 minutes.
Cool Completely
7
Remove loaf from pan and place on a wire rack.
Allow to cool completely before slicing—this is essential for gluten-free bread to set its structure.
Storage
8
Store in an airtight container at room temperature for up to 3 days .
Refrigerate for up to 1 week (best toasted after chilling).
Freeze slices individually for up to 2 months .
Tips & Variations
9
Swap seed types for your favorites—hemp seeds, poppy seeds, or nigella seeds are great additions.
Add herbs like rosemary or thyme for extra flavor.
Brush top with olive oil before baking for a shinier crust.
Ingredients 1 loaf (10–12 slices)
Dry Ingredients
2 cups gluten-free all-purpose flour (with xanthan gum included)
1 cup gluten-free oat flour
½ cup ground flaxseed meal
2 tbsp psyllium husk powder (for structure and moisture)
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp salt
Wet Ingredients
1 ¾ cups warm water (about 110°F / 43°C)
3 tbsp olive oil (or melted coconut oil)
1 tbsp apple cider vinegar
1 tbsp maple syrup or honey (omit honey for vegan)
Seed Mix (plus extra for topping)
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tbsp flaxseeds
Directions Prepare the Pan
1
Preheat oven to 375°F (190°C) .
Line your loaf pan with parchment paper , leaving overhang on the sides for easy removal.
Mix Dry Ingredients
2
In a large bowl, whisk together:
Gluten-free flour , oat flour , flaxseed meal , psyllium husk , baking powder , baking soda , and salt .
Stir in the seed mix (reserve 1–2 tbsp for topping).
Combine Wet Ingredients
3
In a separate bowl or large measuring cup, whisk:
Pour wet mixture into dry ingredients.
Mix & Rest
4
Stir with a spatula until a thick, sticky dough forms (it will be denser than wheat dough).
Let the dough rest for 30 minutes —this allows the psyllium husk and flax to absorb liquid and bind.
Shape & Top
5
Transfer dough to the prepared loaf pan.
Smooth the top with a damp spatula.
Sprinkle with reserved seeds for decoration.
Bake
6
Bake for 55–65 minutes , or until:
If the top browns too quickly, cover loosely with foil during the last 15 minutes.
Cool Completely
7
Remove loaf from pan and place on a wire rack.
Allow to cool completely before slicing—this is essential for gluten-free bread to set its structure.
Storage
8
Store in an airtight container at room temperature for up to 3 days .
Refrigerate for up to 1 week (best toasted after chilling).
Freeze slices individually for up to 2 months .
Tips & Variations
9
Swap seed types for your favorites—hemp seeds, poppy seeds, or nigella seeds are great additions.
Add herbs like rosemary or thyme for extra flavor.
Brush top with olive oil before baking for a shinier crust.
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