I developed this sourdough bread recipe for a friend who requested a “Seedy Loaf.” I’d never tried this with gluten-free before, but it turned out quite nicely and she requests one every week.

Gluten-Free “Seedy” Loaf Recipe:

Whisk the following in a small mixing bowl:

1 cup of gluten-free sourdough starter

2 tsp salt

2 tbsp oil

2 tbsp honey

2 1/2 tbsp psyllium husk

2 cups water

Whisk together and let the mixture sit for 15 minutes to thicken. While your mixture is resting, collect the rest of your seeds for soaking. In a small bowl measure out…

1/3 cup pumpkin seeds

3 tbsp of hulled sunflower seeds

Cover the seeds in the bowl with water and let them soak until just before your bread is ready to go into the oven the next day.

Now back to your mixing bowl. To the liquid mixture add…

1/4 cup quinoa flour

1/3 cup brown rice flour

1/3 cup arrowroot powder (or tapioca starch)

1/3 cup potato starch (or cassava flour)

1/3 cup sorghum flour (or chickpea flour or oat)

1/4 cup millet (or sorghum)

1/4 cup teff (or buckwheat)

1 tsp poppy seeds

Mix together until there are no more lumps. Batter should be the texture of a very thick pancake batter or thick oatmeal. If it is too thin add a little more of one of the flours until the correct texture is achieved.

Cover your bowl with a damp tea towel or lid and refrigerate for 24 hours.

On Bake Day:

Preheat the oven to 450 degrees. Drain the water from your soaked seeds. Remove your bowl from the fridge and add your seeds to the batter. Mix well until they are all distributed. Then pour your batter into a greased loaf pan.

Next, with a rubber spatula, gently press down around all the edges about 1/4” pulling the batter at the top just away from the edge of the pan. This will help with the rise.

Immediately transfer to the hot oven. Bake for 1 hour. Internal temp when done should read 210 degrees on a digital thermometer. If it is not done, bake for 10 more minutes. Cool overnight or for 12 hours before slicing so that the texture of the bread can set.

The Art of Gluten-Free Homemade Bread Book by Homesteading Family:

It’s finally available! I created these recipe for Homesteading Family and the book is available just in time for Christmas. Order your copy from Homesteading Family!

And if you want a wheat based bread class that covers it all – yeast, sourdough, fresh milled flour, sprouting, and ancient grains, check out Homesteading Family’s The Art of Homemade Bread Course. Carolyn taught me how to make bread and sprout my grains. It’s the most comprehensive course I know of.

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