Gluten Free Seeded Bread

glutenfree bread, seeded bread, bread recipe

I can honestly say this recipe may become more popular than my Gluten Free Scones one. Since I posted the reels on Facebook and Instagram, it’s been tried by so many people and what’s the best test is that it has been a success for everyone! It’s the real deal and the feedback has been just so amazing.

I’m really proud as I devised this recipe myself by using bits from other recipes that I have here plus using my knowledge about Gluten Free Baking and it’s been such a success that it’s like watching one of your kids do well (hahahahah) but seriously, try it!!

Some of you may not have used Gram Flour before but it’s needed for the right texture. You should be able to get it in any health store and in most supermarkets. It’s a naturally Gluten Free ingredient and it’s made from the Chana family and can also be named as Chickpea Flour. It is low in fat and cholesterol-free so a good healthy choice and it contains essential minerals such as iron, magnesium, phosphorus, and potassium, along with vitamins like folate and vitamin B6 so rest assured, this is a good one!

Otherwise, you probably have the rest of the ingredients already so there’s nothing stopping you. Please leave a review below as I love to hear how you get on with my recipes and tag me on social media with a photo of your baked bread.


  • 185g Gluten Free Self Raising Flour
  • 85g Gluten Free Gram Flour
  • 40g Gluten Free Oats
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1 and 1/2 teaspoon Gluten Free Baking Powder
  • 1 and 1/2 teaspoon Xanthan Gum
  • 1 teaspoon Bread Soda or Bicarbonate of Soda
  • 1 Egg, beaten
  • 300ml Buttermilk (you can substitute a Plant Milk)
  • 45g Mixed Seeds (optional)

Preheat Fan Oven to 180C and line a 2lb tin with paper liner.


Into a large bowl, add all the dry ingredients and mix these together. More so you don’t have any lumps.

In a jug add the buttermilk and egg and mix together. Then simply add the wet ingredients into the dry ingredients in the bowl. Stir well and be sure to check the bottom of the bowl as the dry ingredients tend to gather there. Once it’s all combined, spoon the batter into the lined loaf tin.

Use a knife to draw a line down the centre and if you like, sprinkle some oats or seeds on top. Bake for 40 minutes and if it’s getting a bit brown, just place a piece of foil over the top for the last 5 or 10 minutes. Check with a skewer into the centre which should come out clean. Remove from the oven and let it sit in the tin for 5 minutes. Then remove from the tin and peel back the liner. Let it sit on a rack to cool for at least 10 – 15 minutes before slicing and using your favourite topping whether it’s butter, jam, peanut butter, lemon curd or marmalade. Just enjoy!

This bread will keep in the fridge, in an airtight container for up to a week. It slices beautifully and toasts perfectly. Honestly, I could keep spouting about it but just make it and see for yourself 🙂

Always with love

Soraya x

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