Gluten-Free Multigrain Seed Bread

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sorghum flour
• 1/2 cup certified GF oat flour
• 1/4 cup tapioca starch
• 2 tablespoons psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 2 tablespoons honey
• 1 1/2 cups warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1/4 cup raw sunflower seeds
• 2 tablespoons ground flaxseed
• 1/4 cup raw pumpkin seeds
• 2 tablespoons millet (uncooked)
• 2 tablespoons mixed seeds (for topping)

Instructions

1. 1

   In a large bowl, whisk together both flours, tapioca starch, psyllium husk powder, yeast, and salt.

2. 2

   Add the sunflower seeds, ground flaxseed, pumpkin seeds, and millet. Toss to distribute evenly.

3. 3

   In a separate bowl, combine the warm water, honey, and olive oil.

4. 4

   Pour the wet ingredients into the dry and mix thoroughly for 2-3 minutes.

5. 5

   Transfer to a greased 9x5 inch loaf pan. Smooth the top with wet hands.

6. 6

   Brush the top with water and press the mixed seeds onto the surface.

7. 7

   Cover and let rise for 50-60 minutes until the dough reaches the pan rim.

8. 8

   Preheat your oven to 375°F (190°C).

9. 9

   Bake for 40-45 minutes until the crust is firm and golden and the internal temperature reaches 200°F (93°C).

10. 10

    Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing — at least 1 hour.

Recipe Variations

• →Seeded Sandwich Bread: Omit the millet and increase each seed type for an extra-seeded version.
• →Chia Multigrain: Replace the ground flaxseed with chia seeds for a different nutritional profile.

Nutrition Facts

Per serving