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Gluten Free Seed Loaf

Home made bread is just the best and this tasty, easy-to-make loaf is a must try! We can’t decide if we prefer this or our pitas….

Turns out this bread is also really popular with friends and family members who wouldn’t normally eat gluten free bread. A winner all around! 

The recipe contains ingredients such as buckwheat and phylum husk which can be found in health stores and online.  You can substitute the buckwheat for a gluten free flour mix but buckwheat is much higher in fibre and protein, so a better option.
There is no substitute for the phylum husk and you will need it as it gives the dough that spongy texture (we once tried without – needless to say it wasn’t great coking day for us).  Psyllium husk is also extremely high in fibre.


7g dry yeast
500 ml almond milk or lactose free milk
3 tbsp maple syrup
2 tbsp olive oil
60g (100ml) corn flour
1 tsp salt
300g (500ml) buckwheat
3 tbsp psyllium husk
2 tbsp sunflower seeds
2 tbsp pumpkin seeds


  1. Heat up the milk to a luke warm temperature
  2. Place the yeast in a large bowl. Poor over the warm milk and let the yeast dissolve
  3. Add the syrup, oil, cornflour, sunflower, pumpkin seeds, salt and buckwheat
  4. Add the psyllium husk and mix using an electric mixer (using the dough hook) for about 7-10 mins
  5. Cover the baking bowl with cling film and leave the dough to raise for about 1½ hours
  6. Put the dough on a lightly floured table. Shape the dough into a loaf and transfer into a bread tin – lined with baking paper. Brush the bread with water and sprinkle over pumpkin and sunflower seeds. Cover with cling film and leave to raise for 30 minutes
  7. Set the oven to 200° degrees
  8. Bake the loaf in the middle of the oven for 10 min. Then turn the heat down to 175° degree. Then, bake for a further 40 – 45 minute

Let the bread cool before slicing.