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.
Preheat oven to 375°F (190°C).
Line your loaf pan with parchment paper, leaving overhang on the sides for easy removal.
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).
In a separate bowl or large measuring cup, whisk:
Warm water, olive oil, vinegar, and maple syrup.
Pour wet mixture into dry ingredients.
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.
Transfer dough to the prepared loaf pan.
Smooth the top with a damp spatula.
Sprinkle with reserved seeds for decoration.
Bake for 55–65 minutes, or until:
The crust is golden brown
Internal temperature reaches 200°F (93°C)
If the top browns too quickly, cover loosely with foil during the last 15 minutes.
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.
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.
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.
1 servings