We love toast in the morning, especially when the bread is loaded with nutrition packed goodness such as flax seeds, sunflower seeds, sesame seeds, and pepitas. Our Gluten Free Seeded Breakfast Bread is moist, nutty and wrapped in a gorgeous, hearty crust. We top our toast with homemade jam, yogurt, nut butter or happy scrambled eggs. What is your favorite spread?
Why does this recipe work?
We use a combination of guar gum, xanthan gum, acacia powder, ground flax seed, and vitamin C. The trick is to use both guar and xanthan gums as they work beautifully together. Gums also need to be soaked in water before adding to the mix, instead of incorporating them as part of the dry mixture. Acacia powder helps maintain the rise and adds fiber. For more information about acacia powder, click here to read our blog. Ground golden flax seed enhances texture and also adds fiber. Vitamin C powder (ascorbic acid) helps with yeast production and shelf life. For shopping assistance, please refer to the links below. If you prefer not to add ascorbic acid or acacia powder – no problem. The bread will be tasty without them.
Loaf Pan: We’ve had the best results with the USA Pan Bakeware, aluminized steel, one pound loaf pan (8.5 X 4.5.) It has a silicone coating that is PTFE, PFOA and BPA free. If you want to make a larger 9 X 5″ loaf, increase each ingredient by 25%. See our Family Favorite Gluten Free Bread recipe for conversion instructions and How-To video!
Gluten free bread dough is very different from dough containing gluten. The dough resembles a very thick batter; it’s wet and sticky. You will need a stand mixer with a paddle attachment (we use this one.) Neither a dough hook, nor a whisk attachment will work. I know this because I bent our whisk when I tried to use it, which was a total bummer. To view a video about how our bread is made, click on this link which will take you to our YouTube page. The only difference between that recipe and this one is the addition of seeds.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE -Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
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Recipe Inspiration: Seeds and Sunshine!
Photos courtesy of DuPree Productions
Recipe update 12/13/18 for clarificationPrint
Equipment: Digital Scale (preferred), 8.5 x 4.5 Loaf Pan, Stand Mixer with Paddle Attachment, Whisk, Silicone Spatula, Instant Read Digital Thermometer, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Skillet if toasting nuts, Non-stick Spray, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Toast seeds in a skillet over low heat for 5-10 minutes (optional)
- Warm water to room temperature
- Soak gums
- Bring eggs to room temperature and separate
- Move oven rack to center
- Preheat oven to 375 degrees Fahrenheit (190 degree Celsius)
- Lightly grease or spray the loaf pan
- Optional: Make your own non-stick spray with one part oil to five parts water. We like to spray the top of the loaf with this mix before rising and/or putting into the oven to prevent drying out.
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 1 1/2 tsp Guar Gum (5g)
- 1 tsp Xanthan Gum (3g)
- 251 ml (8 1/2 fl oz) Filtered Water – Room Temp or Lukewarm (1 C + 1 T)
- 4 Large Pasture Raised Egg Whites (120g)
- 2 T Oil – we use Avocado Oil (30 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 255g (9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C + 1 tsp)
- 85g (3 oz) Potato Starch (1/2 C)
- 2 1/4 tsp Rapid Rise Yeast (7g)
- 2 T Cane Sugar (28g)
- 1/8 tsp Vitamin C Powder (pinch of ascorbic acid)
- 1 T Ground Golden Flax Seed (7g)
- 1 T Acacia Powder (7g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 2 T Whole Golden Flax Seeds (20g)
- 2 T Unsalted Sunflower Seeds (20g)
- 2 T Unsalted Pepita Seeds (20g)
- 1 tsp Pink Himalayan Salt (6g)
Seeds of choice to top bread (about 1-2 teaspoons)
Please read prep note above before you begin.
Step 1: Add gums to a liquid measuring cup or medium bowl. Whisk in the water. Continue to rapidly whisk for about 30 seconds. The mixture will be a bit lumpy and that’s OK. Set aside.
Step 2: Add egg whites to the stand mixer bowl. Secure the bowl on the stand mixer and attach the paddle. Turn the mixer onto medium and allow egg whites to mix until frothy. We let the machine do its thing while blending the dry mix.
Step 3: In a separate bowl, whisk together the dry ingredients except for the salt. Add the salt and whisk again.
Step 4: With the mixer still on medium, add oil and vinegar to the egg whites.
Step 5: Add the gum mixture to the egg white mixture. Continue to mix on medium for 30 seconds.
Step 6: Turn the mixer to low and spoon in the flour blend. Mix until flour is completely incorporated. Turn the mixer off and scrape down the sides of the bowl if necessary.
Step 7: Turn the mixer to medium and mix for 5 minutes. The dough will resemble a thick batter.
Step 8: Spoon the batter into a prepared loaf pan (we spray the bottom and sides of our loaf pan with non-stick spray.)
Step 9: Shape the loaf with a spatula dipped in water to prevent the spatula from sticking to the batter. You may have to dip the spatula several times in water to get your desired shape. Score the loaf by cutting three equidistant diagonal slashes across the top.
Step 10: Sprinkle your favorite seeds across the top of the loaf. Spray the top with water or a water and oil mixture (see note above) to prevent drying/cracking.
Step 11: Cover the pan with a towel and allow it to sit undisturbed until the dough has risen to the edge of the pan. This could take 30-45 minutes depending on the temperature of your kitchen. Do not let the dough rise higher than the pan, or it may fall in the oven.
Step 12: Bake in a preheated 375 degree Fahrenheit oven for 45-50 minutes. Check the crust after 35 minutes. If the crust appears too brown, tent the loaf with foil.
Step 13: Your loaf is done when the internal temperature is between 205-210 degrees Fahrenheit. Remove from the oven and slide out of the loaf pan onto a cooling rack. Allow the loaf to cool on its side for several hours before cutting.
To store: After completely cool, wrap in plastic wrap or store in a container with a tight fitting lid. Your loaf will stay counter fresh if wrapped or stored properly for 3 days. We do not recommend refrigeration. If not using within a few days, its best to freeze.
To freeze: You may either freeze the whole loaf or cut and freeze individual slices. You can slice the loaf and place the whole thing in a freezer safe container. If you usually only eat a few slices at a time, we recommend placing unbleached parchment between slices or wrapping individual slices in plastic wrap. Thaw on the counter or in the toaster – yum! Freeze for up to one month.
The nutrition information provided below is for one- 43g slice of bread, without the topping. One loaf makes approximately 19 slices.
- Serving Size: 1 slice
- Calories: 110
- Sugar: 2g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Gluten Free Bread Nuts Seeds