Gluten-free bread recipe

Name: Gluten-free bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Linseeds; 1 tbsp Pumpkin seeds; 1 tbsp Sesame seeds; 1 tbsp Millet seeds; 1 tbsp Walnuts, chopped; 450 g (15.9oz) Gluten-free flour; 1 tsp Salt, plus a little extra for the nuts and seeds; 1 tsp Fast-action/easy-blend yeast; 1 tsp Granulated sugar or runny honey; 350 ml (12.3fl oz) Water; 1 tsp Cider vinegar; 4 tsp Vegetable oil; 2 Eggs

Servings: persons

1 tbsp Linseeds
1 tbsp Pumpkin seeds
1 tbsp Sesame seeds
1 tbsp Millet seeds
1 tbsp Walnuts, chopped
450 g (15.9oz) Gluten-free flour
1 tsp Salt, plus a little extra for the nuts and seeds
1 tsp Fast-action/easy-blend yeast
1 tsp Granulated sugar or runny honey
350 ml (12.3fl oz) Water
1 tsp Cider vinegar
4 tsp Vegetable oil
2 Eggs

1
Before making the bread, roast the seeds and nuts to enhance their nutty flavour.
2
Sprinkle with a little salt and leave to cool.
3
I suggest you buy a packet of each of the seeds and nuts and cook them all together.
4
When cooled, store them in an airtight container and use them as needed as they are great for baking or stirring through salads to give texture and flavour.
5
To bake in a breadmaker; Place all the ingredients into the bread pan following the manufacturers' instructions regarding the order of liquid/dry ingredients and set your machine to the gluten-free setting with dark crust.
6
To bake by hand; Place the gluten-free flour and salt into a mixing bowl and mix together the yeast, sugar, water, vinegar, oil and eggs in a measuring jug.
7
Pour the liquid into the dry ingredients and also add the seeds and nuts.
8
Using your hands, mix together until it forms a dough and comes away from the bowl - it should take about 3-4 minutes.
9
Transfer the dough onto a lightly floured work surface and knead (see basic instructions on page 27) for about 5-10 minutes.
10
Return the dough back to the bowl, cover with cling film and leave in a warm place for 30-40 minutes to double in size.
11
Preheat the oven to 180C (350F), gas mark 4 and line a 1kg (2lb) loaf tin with baking parchment.
12
Pour the mixture into the prepared tin and bake it in the preheated oven for 30 minutes until it is golden on top.
13
To check if it is cooked, carefully slide the loaf out of the tin and tap the underneath.
14
If it sounds hollow it is cooked, if not, return it to the oven for another 10 minutes.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp Linseeds, 1 tbsp Pumpkin seeds, 1 tbsp Sesame seeds, 1 tbsp Millet seeds, and more.

Yes, Gluten-free bread recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!