Light bites, Medical medium, Recipes, Salty

Gluten-free seed bread

Gluten-free seed bread

Seed bread that’s soft, crispy and completely gluten-free and yeast-free – is that really possible? To all your delight, we can tell you that this is indeed the case! It’s soft, tasty, quick and convenient to make, and perfect for breakfast sandwiches or as a hearty snack with your lunch soup. The only difference to classic bread is that there’s not an ounce of gluten, yeast or anything else that’s not good for your health. Now, get your mind ready and grab a pen and paper just in case to make sure you write down this recipe!

Quantity: about 12 slices of bread
Preparation time: 1h and 30min
Severity: medium
It will take:

How to make gluten-free bread?

First, mix the psyllium with the room-warm water in a bowl (watch the exact quantities!) and set aside to swell. Be quick when mixing, as the psyllium mixture will quickly clump. In another bowl, mix together the flours with the tapioca starch, baking powder and spices. When the psyllium has swollen and formed a thick sticky mass, add it to the flour mixture and start kneading the dough.

Knead until the psyllium is well mixed and a nice dough is formed. If the dough seems too sticky, sprinkle in a little more tapioca starch. Shape the loaf and place it on a baking tray lined with baking paper, or in a silicone mould, the latter without baking paper. If desired, sprinkle a little tapioca starch on the baking tray or in the bottom of the tin to prevent the bread from sticking or getting soggy on the bottom.

Place the loaf in a preheated 180 degree oven and bake for 55-60 minutes. Then take the bread out of the oven and let it cool properly before cutting it open. Enjoy with your favourite!

If this seems too complicated for a first attempt and you don’t have any special flours at home, you could try baking buckwheat bread first. You can find the recipe here.

Leave a Reply