Gluten-Free Whole Grain Seeded Sandwich
Elevate your sandwich game with this Gluten-Free Whole Grain Seeded Sandwich Bread, a hearty and nutritious loaf that's packed with wholesome seeds and grains. Featuring a blend of gluten-free oat flour, brown rice flour, and tapioca starch, this recipe delivers a soft and chewy texture without compromising on flavor. Sunflower seeds, pumpkin seeds, chia seeds, and ground flaxseed add a delightful crunch and nutrient boost, while psyllium husk ensures a perfect rise and structure. Sweetened lightly with honey or maple syrup and enriched with olive oil, this loaf is ideal for those seeking a healthier, gluten-free alternative. Perfect for toasting or crafting your favorite sandwiches, this bread is a must-try for anyone looking for a satisfying, homemade gluten-free staple.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2 tablespoons Honey or maple syrup
- 2.25 teaspoons Active dry yeast
- 1 cup Gluten-free oat flour
- 1 cup Brown rice flour
- 0.75 cup Tapioca starch
- 0.25 cup Ground flaxseed
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 1 tablespoon Psyllium husk powder
- 1.25 teaspoons Salt
- 2 teaspoons Apple cider vinegar
- 3 tablespoons Olive oil
Instructions
In a small bowl, combine the warm water and honey (or maple syrup). Sprinkle in the active dry yeast and let sit for 5-10 minutes, until the mixture is foamy.
In a large mixing bowl, whisk together the oat flour, brown rice flour, tapioca starch, ground flaxseed, psyllium husk powder, and salt.
Stir in the sunflower seeds, pumpkin seeds, and chia seeds, ensuring they are evenly distributed throughout the dry mixture.
Add the yeast mixture, apple cider vinegar, and olive oil to the dry ingredients. Mix until a thick dough forms.
Transfer the dough to a greased 9-inch by 5-inch loaf pan. Smooth the top with a spatula or damp hands.
Cover the loaf pan loosely with a clean kitchen towel and let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size.
Preheat the oven to 375°F (190°C) during the last 15 minutes of the rising time.
Bake the loaf for 55-60 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 46.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 424.6 g | 154% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 46.4 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
