Spiced Seeded Bread (Gluten Free) | Rebel Recipes (2024)

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About

A delicious gluten free spiced seeded bread. It’s packed full of healthy ingredients and packs a nutritional punch. Lovely with sweet or savoury toppings.

Jump to Recipe

I made this recipe in collaboration with lovely Megan Rossi aka The Gut Health Doctor. She’s a specialist in gut health, which is an area I’m particularly interested in having suffered with issues when I was younger. For me, eating a more varied diet and not imposing so many ‘rules’ on my diet has transformed my digestion.

Megan challenged me to create a low FODMAP recipe (The term FODMAP is an acronym that stands for: Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols–They are a collection of poorly absorbed simple and complex sugars that are found in a variety of fruits and vegetables and also in milk and wheat) as some people with a sensitive gut or IBS can benefit from eating a lower FODMAP diet.

I made a delicious gluten-free spiced seeded bread. It’s packed full of healthy ingredients and packs a nutritional punch!
Low sugar (2%)
High fibre (12%)
Source of protein (19%)
Low FODMAP
Gluten free
Vegan

Plus, the bread contains double the protein and fibre of standard wholemeal bread!

My deliciously spiced seeded bread is the perfect base of pretty much anything, but I’ve topped it with smashed avocado and a quick pickle here.

Note–If you’d like a sweeter version, omit the spices. Or add your own favourite herbs or spices.

Ingredients

For the bread

2 chia eggs 2 tbsp chia & 6 tbsp water
2/3 cup buckwheat flour
1/3 cup gluten-free oats
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 tbsp ground flax
2 tsp ground turmeric or add your own favourite spices or herbs
1 tsp cumin seeds or add your own favourite spices or herbs
1 tsp black mustard seeds or add your own favourite spices or herbs
1 tbsp sesame seeds
½ cup pumpkin seeds more to decorate
½ cup sunflower seeds more to decorate
1/3 cup crushed hazelnuts
1/3 cup crushed almonds

For the wet ingredients

3 tbsp oil I used rapeseed
1 tbsp maple syrup
2 tsp apple cider vinegar
1½ cups water

For the quick picked cucumber

1/2 cucumber ribbons
1 tbsp black sesame seeds
2 tbsp apple cider vinegar
Splash sweetener
Pinch sea salt

For the avocado tahini smash

1 small avocado
1 tsp tahini
1/4 tsp miso
Squeeze lime
Pinch salt

Instructions

To make the bread

Preheat the oven to 325 degrees/gas Mark 3
In a bowl, add all the wet ingredients.
To make the chia eggs–combine the chia and water in a small bowl. Stir well and set aside.
In the large bowl, combine all the dry ingredients. Add the wet ingredients and stir thoroughly until you have a smooth, thick batter. Stir in the chia eggs.
Grease a loaf tin with oil, then spoon in the batter. Smooth out to the edges.
Bake the cake at 350 degrees/gas Mark 4 for approx 40-45 minutes. Check that it’s cooked by sticking a skewer into the middle to ensure it’s cooked through.
Let it cool for at least 20 minutes, then turn out.

To make the quick pickled cucumber

Mix the dressing in a bowl, then add in the cucumber. Toss to combine.

To make the avocado tahini smash

Add the ingredients to a bowl and small lightly to combine.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Buckwheat Flour or Oats

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Discuss this Recipe with Niki

18 Responses

Thanks so much for making this spiced seeded bread recipe available. I’m avoiding wheat and I don’t think commercial gf bread is healthy. I made it with eggs as I’m not vegan and I’m very pleased with the results. I don’t think it has a a ‘daily bread’ versatility but I’m very happy to make this once a week.
Best wishes
Reply
1. So happy to hear this! xx
  Reply
Delicious! Thank you! Cut perfectly! Had to make a few adjustments: Poppy seeds instead of sesame. Pecans instead of almonds and hazelnuts. One tsp. turmeric instead of 2. Might try 2 next time. No mustard seeds. 325 degrees took way too long. 350 next time. Tons of fiber wink wink! Might try sweet spices next time. Did not make the toppings, just bread, but they look great too!
Reply
can one substitute the buckwheat flour with any other gluten free flour? like rice or millet flour? My kids can’t stand the taste of buckwheat.
Reply
1. I haven’t tried but I think gluten free wheat will work.
  Love,Niki xx
  Reply
2. I havent tried but millet should work xx
  Reply
Hi! How long should the cucumbers sit to become pickled? Thanks!! Xo
Reply
1. Hi Sabrina
  Just 30 minutes or so – its a quick one.
  Love
  Niki xxx
  Reply
You just might have made my sons life better. He is dairy free gluten free and FODMAP . As nearlyall the gluten-free loaves here either have egg or milk wash , or egg or pea flour in have been trying to solve problem . Thank you
Reply
1. Hi Gill
  Fantastic! I hope he likes?
  My best
  Niki xx
  Reply
Could I use regular eggs?
Reply
1. Hi Andrea
  You can, absolutely if you’d prefer.
  Best
  Niki x
  Reply
Hi Niki
I made this bread for a lunch date with a friwnd and it was delicious. My friend is a traditional bread person and was surprised at the lovely flavour of this bread. I read Jane’s comment above prior to making this bread so just in case I added about 1 table spoon of pysllium husks to dry ingredients. Also let my chia eggs sit for a few hours before use,as well as letting the mixture sit for a fee hours in baking pan prior to cooking it. It wasn’t crumbly just a little delicate. It was not dense either. Thanks for sharing those recipe.
Reply
1. Hi Marianne
  Im so glad you liked it and it worked well.
  Amazing ideas to help with the potential crumbliness, I’m going to add them in as suggestions. Thank you.
  Love, Niki xx
  Reply
Tasted delicious, but very crumbly texture. What did I do wrong?
Reply
1. Hi Jane
  Sorry to hear that. The texture is a little crumblier than bread containing gluten but should’nt be very crumbly.
  Did you let the chia eggs become swollen and jelly like?
  Best wishes
  Niki xx
  Reply
What gorgeous photos! I love the avocado on top of one of the slices. I’m pretty sure that this bread would taste amazing with anything, especially hummus or jam!
Reply
1. Thanks so much Cassie! Definitely – topped with everything 😉
  Love
  Niki x
  Reply

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Spiced Seeded Bread (Gluten Free) | Rebel Recipes (2024)

FAQs

What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread

Use psyllium husk powder.
Let the dough rest (not exactly the same as a bulk proof)
Mix or knead thoroughly.
Use less yeast.
Bake in a tin with tall sides.
Bake for longer, often at a lower temperature.
Create steam in the oven.
Use the tangzhong or scalded flour method.

Show Me More ›

Why is my homemade gluten free bread dry? ›

Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.

Show Me More ›

What bread is naturally gluten-free? ›

Breads made from rice, sorghum, teff, millet, cassava, buckwheat, amaranth, oat, almonds, and pure corn lack gluten. Hence, their flour can be incorporated into baking gluten-free breads. You can identify whether the bread is gluten-free by checking the ingredients on the product's label.

Read On ›

What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Know More ›

Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Why is it so challenging to make good gluten-free bread? ›

Gluten free bread needs to bake to a higher temperature than bread made from wheat. It also (usually) doesn't need to rise twice. If your bread machine doesn't have a gluten free cycle, your best bet might be to mix the dough in the machine on the dough cycle and then bake it in a regular oven.

Read The Full Story ›

Is there a trick to baking with gluten-free flour? ›

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Tell Me More ›

How do you make gluten-free dough taste better? ›

Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.