Gluten-free seed bread

Is it really possible to have a seed bread that’s soft, just the right amount of crispy, and completely gluten-free and yeast-free? To everyone’s delight, the answer is yes! This bread is soft, delicious, quick and convenient to make, and perfect for morning sandwiches or as a hearty bite to accompany lunchtime soup. The only difference from classic bread is that this one contains no gluten, yeast, or any other ingredients that aren’t good for your health. So get ready and have a paper and pencil handy to make sure you jot down this bread recipe!

Servings: Approximately 12 slices
Preparation time: 1,5 hours
Difficulty: Medium

You will need: 

• 100g buckwheat flour
• 100g white rice flour
• 100g chickpea flour
• 40g tapioca starch
• 1 tsp baking powder
• ½ tsp baking soda
• 3/4 tsp sea salt
• 50g pumpkin or sunflower seeds
• 450ml room-temperature water
• 30g psyllium powder (important!)

How to make gluten-free bread?

1. First, mix the psyllium husk with the room-temperature water in a bowl (follow the exact quantities!) and set aside to swell. Stir quickly, as the psyllium mixture thickens rapidly. In another bowl, combine the flours with the tapioca starch, baking powder, and spices.
2. Once the psyllium has swollen and formed a thick, sticky mass, add it to the flour mixture and begin kneading the dough.
3. Knead until the psyllium is well incorporated and a nice dough has formed. If the dough seems too sticky, add a bit more tapioca starch. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper or into a silicone loaf pan (if using a silicone pan, parchment paper is not necessary). If desired, sprinkle a bit of tapioca starch on the baking sheet or in the pan to prevent sticking or sogginess.
4. Bake the loaf in a preheated 180°C (350°F) oven for 55-60 minutes. Then remove the bread from the oven and let it cool completely before slicing. Enjoy with your favorite accompaniments!

If this seems too complicated for your first try and you don’t have special flours at home yet, you might want to start with baking buckwheat bread.