Gluten-Free Seed Bread
Gluten-Free Seed Bread
Ingredients
- 1 cup almond flour
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1/2 cup water
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 eggs
- as needed sesame seeds, for topping (optional)
- as needed poppy seeds, for topping (optional)
- as needed parchment paper
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a standard bread pan with parchment paper, ensuring there is an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the almond flour, flax seeds, and chia seeds. Whisk them together to ensure they are evenly distributed.
⏱️ 2 min
- 3
Add the water, baking powder, and salt to the dry ingredients. Stir well to combine.
⏱️ 2 min
- 4
Pour in the olive oil and crack the eggs directly into the bowl. Mix all the ingredients thoroughly until they are well combined and form a consistent, thick batter. Make sure there are no dry pockets of flour.
⏱️ 4 min
- 5
Pour the prepared batter into the lined bread pan, spreading it evenly with a spatula.
⏱️ 1 min
- 6
Optionally, sprinkle sesame seeds and poppy seeds generously over the top of the batter for added flavor and texture.
⏱️ 1 min
- 7
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
⏱️ 45 min•🌡️ 350
- 8
Once baked, carefully remove the bread from the oven. Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack. Let it cool completely for at least 30 minutes before slicing. This is crucial for the bread to set properly and prevent crumbling.
⏱️ 30 min
- 9
Once cooled, slice the gluten-free seed bread and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Seed Bread
- 1 cup almond flour
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1/2 cup water
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 eggs
- as needed sesame seeds, for topping (optional)
- as needed poppy seeds, for topping (optional)
- as needed parchment paper
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a standard bread pan with parchment paper, ensuring there is an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the almond flour, flax seeds, and chia seeds. Whisk them together to ensure they are evenly distributed.
⏱️ 2 min - 3
Add the water, baking powder, and salt to the dry ingredients. Stir well to combine.
⏱️ 2 min - 4
Pour in the olive oil and crack the eggs directly into the bowl. Mix all the ingredients thoroughly until they are well combined and form a consistent, thick batter. Make sure there are no dry pockets of flour.
⏱️ 4 min - 5
Pour the prepared batter into the lined bread pan, spreading it evenly with a spatula.
⏱️ 1 min - 6
Optionally, sprinkle sesame seeds and poppy seeds generously over the top of the batter for added flavor and texture.
⏱️ 1 min - 7
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
⏱️ 45 min•🌡️ 350 - 8
Once baked, carefully remove the bread from the oven. Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack. Let it cool completely for at least 30 minutes before slicing. This is crucial for the bread to set properly and prevent crumbling.
⏱️ 30 min - 9
Once cooled, slice the gluten-free seed bread and serve.
⏱️ 1 min