We had such a brilliant LIVE COOK ALONG this weekend making this delicious seeded bread. If you have missed our live events then simply sign up via the link and every time we run a cook along you will be sent the ingredients for the recipe and the instructions on how to join in. Our cook alongs are FREE – we just want to encourage more people to get in the kitchen cooking healthy food. All we ask is that you don’t use the recipes for commercial gain and respect our recipe copyright. This weekend we made my favourite gluten free bread recipe. I have been using this recipe for years when I want to cook my own bread for the boys. I personally follow a more pegan diet as I do find grains , even gluten free grain upset my gut but my boys who are all gluten free love this bread. If you want to learn about making your own gluten free mixes and the nutritional benefits of different gluten free grains go to my blog. The beauty of this recipe is that you don’t need any special equipment, no bread maker need either – just mix together and then allow it to prove before cooking.

Best Ever Gluten Free Seeded Bread

Difficulty – Easy

Time 15 minutes preparation plus proving time and 45 minutes cooking time

Makes about 10 slices / 1 lb loaf

What’s good about it?

A delicious homemade gluten free seeded bread. Using higher protein grains like buckwheat, teff or sorghum provides more nutrients, fibre, vitamins and minerals and the addition of seeds is a great way to add some healthy fats, vitamin E and additional fibre and protein

  1. Measure 400ml tepid water in a jug. Stir in the molasses and the fast acting yeast. Leave for 5 minutes to start to prove.
  2. In a large bowl place the flours, almonds, xanthum gum, baking powder, vitamin C if using and mix well.
  3. Cut up the butter or dairy free spread into small pieces and add to the flour mix. Using your fingers rub in to create breadcrumbs.
  4. Make a well in the middle of the flour mixture and add the yeast liquid. Beat the mixture well with a spoon and stir in the mixed seeds and add the sea salt.
  5. Cover the bowl with cling film or a tea towel or use a shower cap which is what I like to do.
  6. Allow the mixture to rise for 1 hour.
  7. Grease and line a 1lb loaf tin. Preheat the oven to 200C, gas mark 6.
  8. Pour the mixture into the tin. Smooth the top with a wet spoon then scatter over a few additional seeds. Cover lightly with cling and allow it to rise for a further 20 minutes.
  9. Place the bread in the oven and bake for 45 minutes or until cooked through. Remove from the oven and allow to cool in the tin for 10 minutes. Turn out and cool on a rack. Slice and serve.
  10. You can keep this wrapped up for 2-3 days or you can freeze for up to 3 months.


Buckwheat flour is a nutritious and energising addition to this bread. Buckwheat’s beneficial effects for the heart are due in part to its rich supply of flavonoids, particularly rutin. These help lower cholesterol and strength blood capillaries. Rich in magnesium and fibre it has also been shown to help balance blood sugar and improve insulin function.

115g rice flour

100g potato flour

85g sorghum flour or buckwheat flour or Teff flour

50g ground almonds

1 tsp gluten-free baking powder

optional ½ tsp vitamin C powder

1 tsp xanthan gum

2tsp black strap molasses or coconut sugar

1 tbsp / 2 sachets fast acting dried yeast

50g butter, dairy-free spread cut into small pieces

3tbsp mixed seeds e.g. sesame, sunflower, flaxseed

¼ tsp Sea salt