Gluten-Free Seed Bread

by Lauren | Celiac Teen on March 25, 2010

Recipes are never constant.  Some are finicky and precise, others are free-flowing and intuitive.  Some are science-based and others are flavour-based.  This one is a big sticky mess of all of those.  It’s a recipe that came from one of my recipes.  It’s a recipe that will continue to grow.  It’s a bread.  It’s my bread.

Seed Bread

When things get busy, or we get sick, it’s always nice to be able to turn on the bread machine, measure out a couple of ingredients and be done.  A couple of hours of sleeping or racing later, it’s ready to eat.  You don’t even have to be home while it works.  Just let it be.  I’ve been straddling those two lines of sick and busy lately.  I missed a few days of school, from the menace of dizziness and overtiredness.  I hate saying dizziness because it sounds like when I was four years old and spun around too fast and said “I’m busy!  I’m busy!” This is the “busy” that all the rest are scared of.  It makes standing up a chore.  It makes my feet turn purple.  It steals my blood from my brain.  From me.  It likes to bring along its friend tired.  Sometimes it’s hard to differentiate between the two.  This is also the tired on steroids.

Anyways, especially when those two are in town, and whenever else you want some bread, this is a lovely one.  The seeds give it a great flavour and my family really enjoyed it =D.

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Gluten-Free Seed Bread

An original recipe by Lauren of Celiac Teen.
3/4 cup sorghum flour
3/4 cup tapioca starch/flour
3/4 cup sweet rice flour
1/2 cup millet flour
1/4 cup quinoa flakes
2 tsp xanthan gum
1 packet instant yeast
1 tsp salt
2 eggs, room temperature
2 tbsp honey
1/2 tbsp cider vinegar
2/3 cup and 1/4 cup warm water
2 tbsp olive oil
1/4 cup seeds (I used a combination of pumpkin and sunflower)

Whisk flours, quinoa flakes, xanthan gum, yeast and salt together in a bowl.

Combine remaining ingredients and pour them into bread machine pan.  Sprinkle dry ingredients over wet ones.  Set bread machine to gluten-free setting at 1.5 lb loaf and light crust.  Stir in seeds before it begins to bake.

Note: With my bread machine, I like to stir the dough, especially at the beginning to make sure that the flours all get incorporated.  You don’t necessarily have to, but that’s what I do.

Seed Bread cut

Love.  The crevices.  The seeds.  All yum.

Seed Bread slice

Look!  It didn’t crumble right away and holds its shape =D.
Although it wasn’t a perfect week, I’m doing better.  I recovered from whatever hit me in less than a week.  That is a success in my books.  They’re also getting fewer and farther between.


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{ 11 comments… read them below or add one }

trishtator March 25, 2010 at 3:50 am

Awesome! What a beautiful bread – I'm glad to hear you are feeling better :)

Kim March 25, 2010 at 5:13 am

sorry to hear you're sick. but I gave you an award, so hopefully that cheers you up :) check it out!

lovely bread, BTW! -Kim |

Stephanie March 25, 2010 at 5:26 am

Wow! Want a piece! What kind of bread maker do you have?

Iris March 25, 2010 at 12:37 pm

Glad you're feeling better! I've got to get back to Chinatown for some sweet white rice flour, so I can make this bread.

Lauren March 25, 2010 at 1:34 pm

@Stephanie I have a Cuisinart Bread Machine.

Jenn March 25, 2010 at 1:38 pm

That bread looks fabulous! Love the seeds too – esp. the pumpkin seeds :) And I am very glad to hear that you are doing better!

Valérie March 25, 2010 at 3:39 pm

I hope you feel better soon, Lauren. Your bread looks amazing, you just want to bite into the loaf! Take care!

Tracey Mardon March 25, 2010 at 8:56 pm

Hi Lauren, Are there any changes you would make if using a standard gas oven?

Tracey Mardon March 25, 2010 at 9:03 pm

Sorry Lauren, found a conversion on line. I'll let you know how it turns out.

Kim March 25, 2010 at 11:23 pm

One more thing, Lauren!
I gave you a Happy 101 Award! It was given to me, and now I am passing on the joy. Follow the link to my blog for all the details!

Have a wonderful day :) – Kim |

Cheryl Harris March 27, 2010 at 9:34 pm

good for you! that looks delish!

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