Gluten-Free Seeded Loaf

A hearty, egg-free gluten-free sandwich loaf packed with sunflower, pumpkin, sesame, flax and chia seeds, both in the dough and pressed on top. Psyllium husk and yeast give it a sliceable, toast-friendly crumb.

Medium gluten free vegetarian dairy free vegan

Prep: 20 min Cook: 55 min Total: 245 min Serves: 12

At a glance: This medium baking recipe yields 12 servings in about 4h 5m (20 min prep, 55 min cook). It uses 13 ingredients — including warm water, instant yeast, maple syrup — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Seeded Loaf: When preparing this baking recipe, bulk-bin seeds share scoops with grains that contain gluten; buy sealed packages. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Seeded Loaf: The loaf uses a gluten-free all-purpose flour blend and psyllium husk instead of flour that contains gluten, and every seed is naturally free of gluten. Seeds are often packed on shared lines, so buy them labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Whisk the warm water, yeast, maple syrup and psyllium husk powder and let stand for 5 minutes, until thick and gel-like.
2 In a stand mixer, whisk the gluten-free flour blend, xanthan gum (if using) and salt; add the olive oil with the psyllium mixture. Add the psyllium mixture and the remaining wet ingredients and beat with the paddle on medium for 3 minutes into a thick, smooth, sticky dough. Beat in the sunflower, pumpkin, flax, chia and sesame seeds on low.
3 Grease a 9x5-inch loaf pan and line it with a parchment sling. Scrape in the dough and smooth the top with a wet spatula. Mist with water and press the reserved mixed seeds onto the top.
4 Cover loosely and let rise in a warm place for 45-60 minutes, until the dough is just above the rim of the pan.
5 About 20 minutes before the rise ends, preheat the oven to 400°F (200°C).
6 Bake for 50-55 minutes, until the crust is deep golden and the center reaches 205-210°F (96-99°C) on an instant-read thermometer. Tent with foil after 30 minutes if the top browns quickly.
7 Lift the loaf out with the parchment and cool completely on a rack, at least 2 hours, before slicing.

Tips & Notes

Toast the sunflower and pumpkin seeds in a dry skillet until fragrant and cool them before mixing. Toasted seeds give the seeded loaf a deeper flavor.
Mist the top with water before adding the seeds. It helps them stick so they stay on the loaf when you slice it.
Use a serrated knife and a gentle sawing motion to slice the seeded loaf, so the seeds do not tear the crumb.

Common questions

What cross-contamination risk is specific to Gluten-Free Seeded Loaf?

Check warm water, about 110°F, instant yeast, maple syrup before they go into Gluten-Free Seeded Loaf. Bulk-bin seeds share scoops with grains that contain gluten; buy sealed packages. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Seeded Loaf use?

Gluten-Free Seeded Loaf relies on 2 tbsp psyllium husk powder, 2 1/2 cups gluten-free all-purpose flour blend and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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