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A brightly lit image of a loaf of gluten free seeded bread on a white bench top against a white stone wall. The loaf is filled with seeds and has been sliced to reveal the soft and fluffy inner crumb.

Gluten free seeded bread

Vegan, xanthan gum free, nut free
5 from 2
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Prep Time 10 minutes
Cook Time 1 hour
Proofing time 2 hours
Course Breads
Cuisine Food Intolerance Friendly
Servings 1 loaf

Equipment

  • 10 x 10 x 23 cm steel bread tin (I use the small USA pan Pullman pan) (4 x 4 x 9 inches)

Ingredients
  

For the loaf:

  • 400 g light buckwheat flour
  • 100 g white rice flour (see notes)
  • 100 g tapioca flour
  • 7.5g (1 sachet) instant yeast
  • 20 g psyllium husk powder (not flakes)
  • 12 g salt
  • 20 ml oil of choice
  • 20 ml maple syrup
  • 750- 900 g water (see notes)

For the seed mix:

  • 1 Australian cup seeds approximately 150g, see notes

Instructions
 

  • Add the dry ingredients for the loaf into a large, non-reactive (glass or plastic) mixing bowl and whisk to combine. Add the wet ingredients and whisk again to combine. The dough should begin feeling completely liquid, then thicken slightly to a medium thinness yoghurt consistency. I recommend adding water conservatively and incrementally to reach this consistency. An overly wet dough will be harder to rectify than a gradually hydrated dough.
  • Whisk until smooth, then cover the bowl and place in a draught free place for 1 hour.
  • While your dough is proofing, lightly grease and line your 10 x 10 x 23 cm steel bread tin USA pan pullman loaf tin.
  • Combine your seeds in a small bowl. I dedicate 3/4 of the seeds to be mixed into the loaf and the rest for the outside of the loaf.
  • When the dough is proofed, mix 3/4 or so of the seeds into the dough.
  • Wet the bottom of the loaf pan with a light splash of water, then sprinkle half of the remaining seeds into the base.
  • Decant the dough into the tin and use a wet hand to smooth down and moisten the top of the loaf. Sprinkle the remaining seeds onto the loaf evenly, then use a hand to gently press and adhere them to the loaf.
  • Cover with a plastic bag that will not touch the loaf (I use a plastic produce bag inverted over the tin) and proof for anywhere from 30 minutes to 1 hour. Important: temperature, season and hydration have huge impacts on how quickly a loaf proofs. If yours proofs in 20 minutes, that's fine - bake it. See the notes in 'my loaf is overproofed?' if you are struggling with over proofing.
  • Preheat your oven to 200C/400F.
  • When the loaf top is domed and reaching over the top of the loaf tin, it’s time to bake. Place the loaf in the oven for 20 minutes.
  • After this time, turn the heat down to 180C/356F and cook for an additional 30-40 minutes. The loaf top should be golden brown and sound hollow if you knock on it.
  • Remove the loaf from the oven and allow to cool in the tin for 15-20 minutes before gently using placing onto a cooling rack.
  • The higher hydration iterations of this loaf stay fresh on the bench for a couple of days. After that they are best as toast.

Notes

  • I have only tested light buckwheat flour as that's all I have access to here in Australia. Personally, I don't think this tastes like a buckwheat predominant loaf, just like a generic wholegrain bread.
  • You can use sorghum flour in place of white rice flour. Use 700-800g total water for the loaf to compensate the difference in absorbency between the two flours (sorghum is less absorbent than white rice flour). 
  • You can also use white teff flour in place of the white rice flour. I used 850g of water - I find teff flour to be quite absorbent. 
  • Expect seeds to fall off the top of the loaf. That's just how it goes! If you don't fancy seeds all over your kitchen, I recommend putting them all into the loaf and on the base.
  • The higher hydration your loaf is (ie the more water you add) the quicker your loaf will proof. Yeast thrives in a moist environment. Always keep an eye on your loaf and bake it as soon as it domes over the top of the Pullman pan, even if it hasn't been proofing for 1 hour. 
  • The seed mix I used for half the photos is as follows: ¼ cup hemp seeds (35g) ¼ cup pepitas (40g) ¼ cup black sesame seeds (35g) and ¼ cup flax seeds (40g)
  • For the other photos, I used 1/2 cup white sesame seeds, ¼ cup flax seeds and ¼ cup pepitas. 
  • See the body of the post for notes on the flours, seeds, troubleshooting and tips. I have written extensively on each topic to make this recipe as helpful as possible. 
Keyword gluten free bread, gluten free bread without xanthan gum, gluten free seeded bread, gluten free vegan bread
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