JUMP TO RECIPE
I absolutely love baking, whether it’s bagels, muffins, loaves, or banana bread. On Sunday mornings, I enjoy tying my hair up in a bun and getting busy in the kitchen. Lately, I’ve been making lots of bagels, so I decided to change things up a bit. Skipping the bagel-making part also speeds up the process! This recipe is inspired by the Gluten-Free Sesame Bagel.
Introducing the Gluten-Free Sassy Seed Bread—it’s filling, rich in fiber, and completely delicious! It’s the perfect base for spreading almond butter and honey or creating an incredible avocado toast.
What makes this bread stand out is:
– It’s loaded with tasty seeds that provide healthy fats, protein, and fiber. They are powerhouse ingredients!
– Whether you call it bread or loaf, it’s far more satisfying than regular whole wheat or most gluten-free breads, which are often made with white rice flour. Not bad, but this one is much more nutrient-dense!
I used oat flour, tapioca flour (a.k.a. starch), and coconut flour. You can find them at your local health food store or favorite online shop. Just a quick tip: avoid overmixing the batter, as it can introduce too much air and affect the texture.
Since this is a delicate bread, let it cool completely before slicing—its texture is similar to banana bread. Once cooled, store it in the fridge or freezer.
Enjoy this scrumptious and nourishing Sassy Seed Bread. It’s:
– Gluten-free and dairy-free
– Nut-free
– Kid-friendly and simple to make
– Packed with protein, fiber, and healthy fats
– Super satisfying and delicious!
Update: It can even be made egg-free! Several people have told me they used 3 flax eggs, resulting in a denser bread, but it still worked great!
*To make oat flour, grind oats in a high-powered blender until fine. If the flour isn’t finely ground, the bread’s texture might be off. **If tapioca flour is unavailable, substitute with arrowroot flour. ***Replace eggs with 3 flax eggs: 1 egg = 1 tbsp ground flax + 2-3 tbsp water, multiplied by 3.
If you try different gluten-free flours, please share your results in the comments—your experiences could help others who have limited kitchen supplies.
Don’t forget to tag me on Instagram if you make it—I love seeing your creations! Have a wonderful day!
—
Substitute Ideas:
– If you need an alternative to tapioca flour due to a potato sensitivity, arrowroot flour works great.
– Replacing extra virgin olive oil with avocado oil is doable.
– If you dislike coconut flour, consider experimenting with spelt flour instead, but adjust other ingredients as spelt might be denser.
More Baking Tips:
– Not feeling the sweetness? You can leave out the maple syrup but replace it with an equal amount of water or non-dairy milk.
– If your bread is crumbly, it might have been baked too long. Try baking it for 5-10 minutes less next time.
Thank you to everyone who has tried this recipe—your feedback helps so much! It’s heartwarming to know how much you’re enjoying this bread.
