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Gluten-Free Seed Bread

A nutritious and delicious bread packed with seeds, perfect for gluten-free diets.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Bread, Breakfast, Snack
Cuisine: Gluten-Free, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups mixed seeds (sunflower, pumpkin, sesame) May substitute with other seeds.
  • 1 cup ground flaxseed
  • 1/2 cup psyllium husk Important for texture.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon garlic powder Optional for flavor.
Wet Ingredients
  • 3 cups water
  • 2 tablespoons apple cider vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, mix together the mixed seeds, ground flaxseed, psyllium husk, salt, and garlic powder (if using).
  3. In another bowl, combine the water and apple cider vinegar, then add this mixture to the dry ingredients. Stir until fully combined.
  4. Let the mixture sit for about 10 minutes to thicken.
  5. Pour the mixture into the prepared loaf pan and spread it evenly.
  6. Bake for 50-60 minutes or until the top is golden brown and the bread feels firm to the touch.
  7. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Slice and enjoy!

Notes

Store in an airtight container for up to three days, or in the refrigerator for up to a week. Can be frozen for up to three months. Experiment with different seeds or herbs for variations.