Seeded bread (gluten-free, homemade)
Finding a gluten-free bread that tastes good, feels satisfying, and nourishes your body can be a real challenge. Many store-bought versions are dry, filled with processed starches, preservatives, and lacking in nutrients. But this homemade gluten-free seed bread changes everything — it’s wholesome, high in fiber, rich in minerals, and deeply satisfying with a crunchy crust and a great texture.
Formulated with women’s health and digestive balance in mind, this bread is also ideal for children with gluten sensitivity, offering a nutrient-dense alternative.
Why This Bread Is Special?
1. 100% Gluten-Free, Dairy-Free, and Family-Friendly
This bread is made with a balanced mix of buckwheat, tapioca, and brown rice flour — all naturally gluten-free and easy to digest. It’s safe and nourishing for children who are sensitive to gluten and for anyone following an anti-inflammatory lifestyle.
2. High in Fiber for Gut and Hormone Health
Psyllium husk is the secret ingredient that gives this bread its perfect texture while supporting digestion and microbiome diversity. A healthy gut helps regulate hormones, stabilize energy, and improve nutrient absorption — essential for women’s vitality.
3. Rich in Minerals and Plant Compounds
The blend of seeds — pumpkin, sunflower, sesame, hemp, and fennel — adds omega-3 fats, magnesium, zinc, and phytonutrients. These compounds help lower inflammation, balance mood, and support metabolic health.
4. Free from Additives and Preservatives
Unlike commercial gluten-free breads, this version contains no gums, artificial stabilizers, or refined starches. Every bite supports real nourishment, with ingredients your body recognizes and thrives on.
Perfect Texture, Every Time! The combination of activated yeast and psyllium gel ensures a light, fluffy interior with a crisp, golden crust. The bread slices beautifully, toasts perfectly, and stays fresh for days. You can freeze it sliced for easy breakfasts or snacks — just pop a slice in the toaster straight from the freezer.
A Bread That Loves You Back This recipe was created with a holistic view of health: real food as the foundation for balance and vitality. For women, the synergy between fiber, minerals, and gluten-free grains supports hormone balance, digestion, and long-lasting energy. For children, it provides comfort and nourishment without irritation or bloating.
Whether you enjoy it with avocado, nut butter, or a warm bowl of soup, this bread is a reminder that food made with intention can be both healing and delicious.
RECIPE
Ingredients (for one loaf, if you want to make 3 as in the picture, you need to triple the quantities)
1 packet (7 g) Dr. Oetker instant dry yeast granules
1 tsp honey
250 ml warm water
30 g psyllium husk (not psyllium powder)
325 ml cold water
500 g gluten-free flour blend of choice that has tapioca starch in it (If you want to make your own mix, I recommend: 200 g buckwheat flour, 150 g tapioca flour, 150 g brown rice flour — this is my go-to blend, and the bread always turns out delicious)
1 tsp pink Himalayan salt or fine sea salt
1 Tbsp apple cider vinegar or lemon juice
150 g mixed seeds (pumpkin, fennel, sunflower, sesame, hemp — whichever you like) or use 125 g seeds and 25 g aromatic herbs (rosemary, thyme, dill, oregano, etc.)
Utensils
Baking pans
Cooling rack
Instructions
Prepare the baking pan — Line them with parchment paper. I use loaf pans measuring about 9.4 × 5.5 inches/24 × 14 cm (similar to medium-sized bread or coffee cake tins).
If making more than one loaf, double or triple the ingredients as needed.
Prepare all ingredients: Measure all the ingredients in advance so everything is ready to use.
Activate the yeast: In a 300 ml glass, combine the yeast granules, honey, and 250 ml warm water. Stir well and let it sit until foamy.
Make the psyllium gel: In a medium bowl, combine 30 g psyllium husk with 325 ml cold water. Mix well — a thick gel will form within a few minutes.
Mix the dough: In a large bowl, add the 500 g gluten-free flour mix, activated yeast mixture, psyllium gel, salt, apple cider vinegar, and seeds (or seeds and herbs). Mix thoroughly for about 5 minutes until the dough becomes smooth and uniform.
Divide the dough evenly if making multiple loaves - I recommend weighing the dough pieces evenly for an even bake.
Transfer the dough into the prepared pans, pressing it gently into the corners. Score the top with 4–5 shallow cuts and cover with a clean kitchen towel. Let it rise for 1 hour.
After one hour, preheat the oven to 250°C (480°F). Place a heatproof dish with hot water inside the oven to create steam on the lower rack. Bake the loaves for 15 minutes on the middle rack, above the steamy dish.
After 15 minutes, reduce the temperature to 220°C (430°F), remove the dish with water/steam, and bake for another 70 minutes.
When baked, remove the bread from the oven and from the pans, using gloves. Carefully peel off the parchment paper and place the loaves on a cooling rack to allow proper airflow — this prevents the crust from becoming soggy, especially at the bottom.
(buy the cooking rack ahead of time)Once fully cooled, slice the bread and serve.
Freeze the bread - If you decide to make multiple breads, you can also freeze it: slice, place in freezer bags with pieces of parchment paper between slices to prevent sticking. To serve, take out two frozen slices and pop them straight into the toaster — they’ll thaw and toast at the same time.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana