Gluten-free Seed Bread

It is no secret that I love bread.  I adore it in all it’s forms. So when I am faced with a guest that can’t eat gluten, I must admit that I’m disappointed that I won’t be able to show off my bread making skills .

This loaf requires very little bread making experience, actually none what so ever, mostly you just mix all the ingredients together and bake it. Just like that, my plan to impress is back on track and allergic reactions are averted.

This is great toasted the day after, but remains free for a couple of days. Slice the loaf and freeze it for up to 3 months.

 

200g almond flour

30g coconut flour

45ml flax seeds

45ml sunflower seeds

45ml sesame seeds

45ml poppy seeds

3ml salt

45ml Psyllium Husk powder

10ml baking powder

6 eggs

60g butter, melted

15ml honey

15ml lemon juice

extra seeds for the top of the loaf

IMG_2800

Preheat the oven to 180ºC. Grease a loaf tin.

Combine all the dry ingredients.

Beat the eggs, butter, honey and lemon juice together and combine with the dry ingredients.

Spoon into the prepared tin, level with the back of a spoon.

Sprinkle extra seeds over the top of the loaf. You may need to press the sunflower seeds down to secure them in the batter.

IMG_2804

Bake for 30 minutes.

Cool the loaf in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

IMG_2828

 

  • 200g almond flour
  • 30g coconut flour
  • 45ml flax seeds
  • 45ml sunflower seeds
  • 45ml sesame seeds
  • 45ml poppy seeds
  • 3ml salt
  • 45ml Psyllium Husk powder
  • 10ml baking powder
  • 6 eggs
  • 60g butter, melted
  • 15ml honey
  • 15ml lemon juice
  • extra seeds for the top of the loaf

 

  1. Preheat the oven to 180ºC. Grease a loaf tin.
  2. Combine all the dry ingredients.
  3. Beat the eggs, butter, honey and lemon juice together and combine with the dry ingredients.
  4. Spoon into the prepared tin, level with the back of a spoon.
  5. Sprinkle extra seeds over the top of the loaf. You may need to press the sunflower seeds down to secure them in the batter.
  6. Bake for 30 minutes.
  7. Cool the loaf in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

IMG_2834

 

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