Gluten Free Seeded Bread
Are you tired of mealy, dry gluten free bread that has not a lot of taste or heft? Have you been looking for an easy recipe for a healthy and gluten free bread? I’ve got a gluten free bread recipe for you that’s based on Josey Baker’s Adventure Bread with a little more weight. It’s keto-friendly, paleo -friendly and even kid friendly. Loaded with seeds and a few nuts, it’s great toasted with butter, slathered with fruit spread, or just straight off the knife.
Gluten Free Bread Flour Mixes
I’ve been experimenting with making gluten free bread recently, using all kinds of premade flour mixtures and not been really happy with the results. While the flavor and structure can be good, I find that most gluten free bread flour mixtures yield a loaf that is either dry and crumbly and dense or lofty and airy to the point of being like lightweight cardboard. After lots of trial and error, I scrapped the notion of trying to replace my beloved naturally leavened and gluten-full breads with gluten free bread and opted for a different approach altogether. Enter this gluten free seeded bread that’s more like an unsweetened chewy granola bar.
Gluten Free Bread Full of Flavor and Weight
When all attempts to mimic “normal” bread failed, I started searching for recipes from my favorite bakers. Enter Josey Baker, owner of one of my favorite California toast spots in San Francisco, The Mill. I took my mom there during the 50th wedding anniversary trip she and my Dad took to San Francisco years ago that I crashed. We took down some toasts with morning drinks then grabbed a few loafs and (for me) a bag of dark rye flour to take home.
This gluten-free seeded bread is based on Josey Baker’s Adventure Bread recipe (you can find David Lebowitz’s version here) and could not be easier to make. I added coconut oil, and there is more of the oil to dry ingredient ratio is employed in my recipe. I’ve also added a scant amount of nut or your-choice gluten free flour to round out the loaf. Simply mix the ingredients, let sit for several hours and up to overnight, and bake. Cool for awhile, then slice and eat. It’s not as hefty as my Icelandic Dark Rye Rugbrod, but it’s real close.
An easy recipe for delicious gluten free bread
2 cups rolled rye (or oats)
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds
1/2 cup hazlenuts
1/2 cup hazlenut, almond or coconut flour
3/4 cup flax seeds
1/3 cup psyllium seed husks (DO NOT OMIT – this is the secret ingredient)
3 tablespoons chia seeds
2 teaspoons salt
2 tablespoons honey
1/4 cup coconut oil
1/4 cup light olive oil
2 1/2 cups water
- Toast all seeds on a cookie sheet for about 5 minutes in a 375 degree oven
- Pour dry ingredients into a large mixing bowl.
- Add wet ingredients.
- Mix ingredients together.
- Grease your loaf pan, pour in bread dough mixture and smooth top. Let sit for at least 2 hours and up to 24, refrigerated. The longer the better.
- Preheat oven to 400 degrees and bring loaf out of refrigerator. Let come to room temperature, then bake for 60 minutes. Gently remove loaf from pan and let sit on cooling rack for at least 2 hours before slicing. Enjoy!