* Gluten-Free Seeded Honey Bread


This gluten-free bread is full of earthy flours and healthy seeds. Hearty yet surprisingly light, it make delicious toast for breakfast or croutons for soups and salads.

Seeded Bread 2

Yield: One 8 1/2 by 4 1/2-inch loaf


  • 2 Tbsp. chia seeds + 3 Tbsp. boiling water
  • 3/4 cup warm water
  • 4 tsp active dry yeast
  • 1 tsp sugar
  • 1 cup brown rice flour, plus more for dusting
  • 1 cup quinoa flour
  • 1/2 cup potato starch
  • 1/2 cup hazelnut flour or almond flour
  • 1 Tbsp. sesame seeds
  • 2 Tbsp. pumpkin seeds
  • 1 Tbsp. hemp seeds or sunflower if not available
  • 2 eggs
  • 2 tsp salt
  • 2 Tbsp. honey

Seeded Bread 3


In the small bowl combine chia seeds and boiling water. Set aside.

In another bowl, combine warm water, sugar and sprinkle with the yeast. Let stand until foamy, 5 to 10 minutes, then stir to combine.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the flours, potato starch, salt, and seeds. Slowly add the yeast mixture, eggs, chia seeds mixture and honey. Increase the speed to medium-low and knead for 1 to 2 minutes. Transfer the dough to a loaf pan. Dust the top with a bit of brown rice flour and seeds. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour.

Preheat the oven to 400°F (200°C). Bake the bread for 10 minutes and then reduce the heat to 350°F (180°C) and bake until the loaf is golden brown, 30 minutes more.

Let cool completely on wire racks before slicing and serving.

Inspired from Small Plates recipe.

Seeded Bread 4

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