Please Pass the Recipe

sharing recipes from one generation to the next

Gluten Free Seed Bread

GF seed bread sliced “The Life Changing Loaf of Bread” recipe has come to me via my daughter Leah’s blog “Sharing the Food We Love.” The original recipe came from My New Roots. It’s worth a peek!

Leah made this loaf when we visited her in Brisbane a few weeks ago. We finished her preprepared loaf, so she made another allowing me to see firsthand how easy it was to throw together. The process is a little like magic. The loaf becomes firm as it rests before baking. The oats, chia seeds and psyllium husks absorb all the moisture and expand to hold the loose nuts and seeds together.

The flavour is nutty and toasty, the texture crunchy and chewy. It’s a loaf with presence unlike most gluten free bread. I’ve enjoyed this bread with both sweet and savoury toppings. It is just delicious!

1 cup sunflower seedsGF seed bread ingreds

1/2 cup flax seeds

1/2 cup almonds, hazelnuts or walnuts, roughly chopped

1 1/2 cups rolled oats

2 tablespoons chia seeds

4 tablespoons psyllium husk

1 tsp fine sea salt

1 tablespoon maple syrup

45g butter,

1 1/2 cups water

Line a loaf tin with baking paper so that it comes up over the sides like “loaf handles.”

In a bowl mix together all the dry ingredients. Make a well in the centre.GF seed bread resting

Combine the melted butter, water and maple syrup in a jug.

Pour the liquids into the dry ingredients and stir well to combine. Work quickly as the mixture will thicken rapidly.

Press the dough into the paper lined loaf tin and allow to stand for at least 2 hours. Preheat the oven to 180c.

Bake the loaf for 20 minutes then turn the loaf out of the tin directly onto the oven rack. Bake a further 30-40 minutes or until the loaf sounds hollow when tapped.

Cool before slicing thickly. Makes 1 loaf

GF seed bread cooling 2GF seed bread cooling


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

8 comments on “Gluten Free Seed Bread

  1. oh thank you! I somehow hadn’t tagged you have all these great baking recipes to explore…. 🙂

    Liked by 1 person

  2. ohlidia
    June 4, 2013

    Beautiful bread! I took a peak at your daughter’s website and was surprised to see a photo there which I had seen before and LOVED! Wow! That was your daughter!!


    • ladyredspecs
      June 4, 2013

      Yep, that’s my girl!! She lives 2000kms away and we miss her so much, but she’s followed her heart and is very happy!


  3. marymtf
    June 1, 2013

    Liking this post from Sydney. Will give it a go once I’m back home and recovered from my trip. Those ingredients, I’m imagining it’s all going to be delicious.


  4. tinywhitecottagetin
    June 1, 2013

    Wonderful recipe! I can imagine how $$ this would be to purchase at the market. I love seeded breads but at $6 a loaf usually pass it up. Thank you for sharing. I just visited “sharing the food we love”. Gorgeous and so artistically talented!


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