Gluten-Free Seeded Loaf
A hearty, egg-free gluten-free sandwich loaf packed with sunflower, pumpkin, sesame, flax and chia seeds, both in the dough and pressed on top. Psyllium husk and yeast give it a sliceable, toast-friendly crumb.
At a glance: This medium baking recipe yields 12 servings in about 4h 5m (20 min prep, 55 min cook). It uses 13 ingredients — including warm water, instant yeast, maple syrup — and walks through 7 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Seeded Loaf: When preparing this baking recipe, bulk-bin seeds share scoops with grains that contain gluten; buy sealed packages. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Seeded Loaf: The loaf uses a gluten-free all-purpose flour blend and psyllium husk instead of flour that contains gluten, and every seed is naturally free of gluten. Seeds are often packed on shared lines, so buy them labeled gluten-free.
Ingredients
Shop links on this page are for instant yeast, maple syrup, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Toast the sunflower and pumpkin seeds in a dry skillet until fragrant and cool them before mixing. Toasted seeds give the seeded loaf a deeper flavor.
- Mist the top with water before adding the seeds. It helps them stick so they stay on the loaf when you slice it.
- Use a serrated knife and a gentle sawing motion to slice the seeded loaf, so the seeds do not tear the crumb.
Common questions
How long does Gluten-Free Seeded Loaf take?
Gluten-Free Seeded Loaf takes about 4 hours 5 minutes, including resting time: 20 minutes to prep and 55 minutes to cook, for 12 servings.
What should I check before making Gluten-Free Seeded Loaf with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Seeded Loaf?
Check warm water, about 110°F, instant yeast, maple syrup before they go into Gluten-Free Seeded Loaf. Bulk-bin seeds share scoops with grains that contain gluten; buy sealed packages. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Seeded Loaf use?
Gluten-Free Seeded Loaf relies on a gluten-free all-purpose flour blend, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
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