Gluten-Free Seeded Loaf (Gluten,Dairy,Soy-Free)

Gluten-Free Seeded Loaf (Gluten,Dairy,Soy-Free)

Gluten-Free Seeded Loaf (Gluten free, Dairy free, Soy-Free)

This Gluten-Free Seeded Loaf recipe is really simple and is a favourite of ours to make. It is a super soft and fluffy loaf and it doesn't crumble or fall apart like your typical gluten-free bread. It is gluten free, soy free and dairy free making it perfect for individuals with intolerances.
Prep Time 15 mins
Cook Time 35 mins
Course Bread
Cuisine Bakegoods, Bread
Servings 1 loaf


Flour Mix

  • 1 cup of brown rice flour
  • ½ cup of coconut flour
  • ½ cup of tapioca flour
  • ½ cup of teff flour
  • ½ cup of sorghum flour
  • 2 teaspoons of xanthan gum
  • 4 teaspoons of baking powder
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of poppy seeds
  • 1 teaspoon of salt

Yeast Mix

  • cup - 1 ½ cup of oat milk you can use water or a milk alternative instead
  • 1 tablespoon - 1 tablespoon of maple syrup
  • teaspoons dry active yeast or 1 packet of 7gram dry active yeast

Wet Mix

  • 2 eggs or you can substitute with 2 flax or chia eggs
  • 2 teaspoons of apple cider vinegar
  • ¼ cup of olive oil or oil of choice


  • Create your yeast mix. In a Saucepan bring your milk to a warm to touch temperature, then whisk in your yeast and maple syrup and let it sit for 10 minutes. The yeast mixture should be foaming on the surface after 10 minutes.
  • Combine your flour mixture together in a bowl.
  • In a food processor with a dough hook or a stand mixer, mix your wet ingredients together.
  • Add your yeast mixture to the wet ingredients and blend for a few seconds
  • Then finally add in your flour mixture and mix on the dough setting or on medium setting for about 3 minutes.
  • Oil and line your loaf tin with parchment paper.
  • Pour your bread mixture into the tin and let it proof for 30 minutes. Place your tin in a warm location in your house (like a window sill) or if you are in winter fill your sink with warm water and sit the tin in the warm water this will help it rise. Make sure the bread doesn't proof above the bread tin as this will affect the bread structure.
  • Whilst your bread is proofing preheat your oven to 180C fan-forced.
  • Pop your loaf into the oven and bake for 35-45 minutes, tap your loaf and if it makes a hollow sound it should be ready.
  • Slide the loaf out of the tin after you take it out of the oven. Let the bread cool on its side on a cooling rack.
  • Let it cool completely before slicing and enjoy with some fresh avo!
Keyword bread, Gluten free, Soy Free

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