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If you’re looking for an easy gluten free brown bread recipe which is going to blow your socks off, then look no further!
This simple gluten free seeded bread is simple to make at home and can be baked in the oven with little effort.
I’ve been asked a lot about recipes using gluten free brown bread flour recently, so if you’ve got stock to use up, now is the time.
Packed with mixed seeds and using a brown gluten free bread flour blend, it’s the delicious cousin of my easy gluten free white bread recipe!
So if you’re looking for an easy gluten free brown bread recipe, or even an easy gluten free seeded loaf, you’ve come to the right place.
This gluten free bread is best eaten fresh
I’m not going to make any absurd claims: this bread is best eaten fresh on the day – or refreshed in the oven after that.
Gluten free bread in the supermarkets may stay super soft for days but they’re generally packed full of preservatives.
I’ve kept this gluten free brown bread as simple as possible so it’s best to bake it up and then enjoy it on the day.
It’s a basic gluten free brown bread recipe which will suit your needs for a sandwich or slice of toast in the morning.
The best thing you can do is bake this brown seeded bread with enough time to give it 30 minutes-to-an-hour to cool before you eat it.
This way you’ll still enjoy the warm dough and freshness from the oven.
Unlike supermarket breads, this is not packed full of preservatives which is why it’s best eat fresh.
If you can’t eat this bread within a few hours of baking it, I recommend slicing it up, freezing and using it for toast.
Making gluten free seeded bread
I decided to add more goodness to this gluten free brown bread by including mixed seeds as well.
This adds extra fibre and protein and I love the crunchiness of the texture too!
I used a basic supermarket seed mix which included sunflower seeds, pumpkin seeds, sesame seeds and golden flax seeds.
This was great because it included seeds of different shapes and sizes, which gave the gluten free brown bread a great texture.
I included the seeds in both the mixture as well as on top to make this loaf look extra pretty.
This worked best when the seeds were popped onto the loaf before proving, so they slightly sunk into the top of the loaf.
You could add seeds you like but personally I liked the mixture to add different colours and textures to my gluten free seeded loaf.
What do I need to make this gluten free brown bread?
There’s a full printable recipe card below, but for the shopping list you’ll need the following ingredients:
- 320ml full fat milk
- 1 tbsp caster sugar
- 7g dried yeast
- 400g FREEE Gluten Free Brown Bread Flour
- 1 tsp xanthan gum
- 1 tsp salt
- 150g mixed seeds (plus 2 tbsp extra for topping)
- 5 tbsp vegetable oil (plus extra for oiling the tin)
- 2 eggs
- 1 tsp apple cider vinegar
I used the FREEE Gluten Free Brown Bread Flour as A) I couldn’t find any other gluten free brown bread flour blends and B) It seems to be in every free from aisle at the moment!
This gluten free flour blend incorporates rice, potato, tapioca and buckwheat flour.
A lot of people messaged me during the last lockdown saying they had this flour to use up so this is the perfect opportunity to use up stock.
You could make this recipe dairy free by using dairy free milk instead of normal milk, or the recipe will work with water too.
If you can’t eat eggs, I have seen similar recipes which use aquafaba (the water from a tin of chickpeas).
I haven’t tried this (yet!) and don’t want to lead you down a path where I don’t know the outcome, but if you do give it a go or find another egg replacer please leave me a comment below.
Top tips for making this gluten free brown bread
The most important thing if you’re new to making gluten free bread is that it’s a very different experience to ‘normal’ bread.
Usually it’s the gluten which makes the dough stretchy, and this is what enables you to knead bread dough.
So, without the gluten, making bread can be very different!
Instead of a knead-able dough you’ll end up with a thick, sticky batter which you pour into your bread tin.
But fear not, this sticky batter transforms into a delicious bread which is soft and springy inside.
The xanthan gum helps to replicate a little of the gluten’s texture and overall when eaten fresh, you might never know this bread is gluten free.
Any leftovers for me always get toasted – you cannot beat a slice of this gluten free brown bread toasted and slathered in jam!
My gluten free brown bread recipe
This easy gluten free bread recipe is simple to follow, uses basic ingredients, and creates one, 2lb loaf.
This is best made in a high-sided bread tin – I use this one and I absolutely love it!
As said previously, this is definitely best eaten when fresh from the oven, and makes delicious toast. You can also slice and freeze it too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Brown Bread
This easy gluten free brown bread is an easy, no-knead bread recipe for the oven creating a soft gluten free seeded bread with a tasty crust. This recipe is best eaten on the day and can be frozen. Great for toasting too!
Ingredients
- 320ml full fat milk
- 1 tbsp caster sugar
- 7g dried yeast
- 400g FREEE Gluten Free Brown Bread Flour
- 1 tsp xanthan gum
- 1 tsp salt
- 150g mixed seeds (plus 2 tbsp extra for topping)
- 5 tbsp vegetable oil (plus extra for oiling the tin)
- 2 eggs
- 1 tsp apple cider vinegar
Instructions
- Measure out the milk into a small pan and warm it on a very low heat until it is at skin temperature - i.e. you can't really feel the heat when you dip your finger in. Remove from the heat and pour into a jug.
- Stir the sugar into the warm milk and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- Add the brown gluten free bread flour, xanthan gum, salt and mixed seeds to a large mixing bowl and stir to mix together.
- In a separate mug or bowl, add the eggs, oil and vinegar and lightly whisk to combine.
- Once the yeast/milk mixture is active (frothy), add it to the dry ingredients, along with the egg/oil mixture. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough. This will be more like a batter!
- Oil a high-sided, 2lb loaf tin then pour the dough into it. You may need to use oiled fingers to scrape out the dough as it can be quite sticky, and to gently smooth down the top of the dough in the tin so it's even. Sprinkle with the extra 2 tbsp seeds. Loosely cover the tin with oiled clingfilm and leave in a warm spot to prove. It will take about 25-30 minutes and should rise to the top of the tin.
- Preheat the oven to 200'C (Fan 180'C / Gas 6). Once the dough has risen to the top of the tin, remove the clingfilm and place in the centre of the oven. Bake for 55-60 minutes until it is risen and golden (tip - if the top of loaf starts to catch then place some foil over it). You'll know the bread is done if you tip it out of the tin and tap on each surface - it should sound hard and hollow.
- Leave the loaf to cool in the tin on a cooling rack for at least 30 minutes before cutting into it. Slice up and enjoy while warm and fresh.
Notes
- This gluten free bread is best eaten fresh from the oven (after 30 mins to cool) - otherwise it is best toasted. You can also slice it up and freeze it to toast on demand!
- Keep an eye on the bread while proving - once it's reached the top of the tin it's done, even if it takes less time. It may be quicker to prove on a warmer day.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 390mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 7g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free bread recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- My easy gluten free focaccia recipe
- Gluten free bread (loaf) recipe
- Yeast-free gluten free soda bread
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this gluten free brown bread recipe? Pin this recipe card below for later!
About the author
Sarah Howells is a UK gluten free blogger and author. She has been living with coeliac disease since 2002. Her debut recipe book, Delicious Gluten Free Meals, is out now in the UK and to pre-order in the US.
Is 150g correct for the seeds? It seems like an awful lot. Apart from that I love this recipe. So easy and rather result is delicious! I reduced the seeds to about 30g and even then it was loads.
Can it be baked in a bread maker on a gluten-free program?
Delicious tasting brown bread, I realised too late I had no seeds so made it plain. I did notice after a two days it seemed very crumbly, I’m not sure why?
The link goes through to a 1lb loaf pan but the recipe says to use 2lb. I just realised this after buying the 1lb pan!
This recipe is fantastic. It’s the first successful loaf that I’ve managed to bake in two years of trying. As far as I’m concerned the seeds were just right. I live alone. but I sliced it and froze it and it was fine. My second attempt is in the oven now and I can’t wait for a slice. Thank you Sarah!
Can you recommend a bread machine with a gluten free setting??? My dad wants to get one for his brother who has the D.H part of coeliacs.
Thanks
This looks really good. Unfortunately, in Canada (where I live), we don’t have Doves Farm flours. Is there a recipe for this mix or anything you could suggest?
It’s 2023 and after an exhausting search finally found a recipe that doesn’t end up like cake when cooked. I wanted bread rolls for souo so I used a muffin tin mould thoroughly greeced and I got some lovely Diddy rolls for dunking in my soup.
I need to practice getting a nice even dome shape but texture and taste are excellent.
I’m so pleased you like them, thank you!