Easy Gluten-Free Seed Bread: The Nutritional Value of Seeds

This easy gluten free seed bread is an adaption of the Instant Wheat-Free Soda Bread that can be found here.

Nutritional Benefits of Seeds are Great: they have essential fats, vitamins, minerals, and phytochemicals

This bread has a plethora of essential fats for all ages, but is an especially good way to give young children their essential fatty acids. It has three seeds, flax, sesame, sunflower, and chia. These seeds provide B vitamins and minerals. Sunflower seeds are high in Vitamin E which helps detoxify your body and clear your skin. Sesame seeds have one of the widest ranges of nutrients and include three B vitamins, B6, Niacin, and Thiamine. They also are incredibly high in Selenium which is rare outside of Brazil nuts and Parmesan Cheese (from the bacteria, not the milk). Sesame seeds are also high in Zinc, Magnesium, Manganese, and have some Folate as well. If you were going to pick one seed to eat on a daily basis, sesame seeds would yield the greatest reward/cost/effort ratio. If you like to have fun with experiments, try substituting sesame seeds for the rice in this recipe and send me a picture of how it turned out!

A Note on Dairy: I have been using dairy frequently in my breads recently because I have toddler. This age group and in general children under 7 have the ability to digest milk…but other stages of life have a lower ability to consume dairy products. And if you have any sort of health issues, you should not be consuming dairy. I also frequently have milk left over from bottles that are half drunk. So instead of wasting that milk or trying to warm a second time, I like to use it in my bread recipes. Dairy protein and reactions in making bread also help make more fail proof gluten-free bread. But you can make this bread without dairy by substituting 1/4 c cashews, 1 T sunflower seeds and 4 cups of water that is blended into a milk.

Are all calories the same? (NO)

The calories in this seed bread do not matter because what is more important is the balance of nutrients for a stable glycemic index and load. This means this bread will not cause you to gain weight, instead it can be part of a healthy weight maintenance. What is important is not the gluten-free seed bread calories but the proteins from the seeds and bean and grains that make this an excellent food for health and weight maintenance.

This bread, along with the other breads in this blog are going to improve your physique, while I guarantee the gluten-free Subway seed bread will not. The sesame seeds are high in phytosterols which help lower LDL cholesterol and balance lipid levels. If you want clean and clear arteries and a slim stomach, a high plant protein bread like this replacing a meat sandwich is your hack. You will not be hungry an hour later with this hefty and flavorful loaf.

Prep Time: 45 min passive, 15 minutes active
Add 15 minutes if you need to measure and mix flour.
Makes 2 heavy loaves

“Buttermilk Mix:
1/4 c lime juice
1 1/2 c goats milk

Dry Mix:
4 c GF flour mix
3 c teff flour
3/4 c flax seed
1/4 c ground sesame seeds (grind whole seeds in a blender)
2 t baking powder
1 t baking soda

Yeast Mix:
2/3 c warm water
1 T yeast
1/4 c sugar (unrefined, organic demara or muscavado)

Wet Mix:
2 c goat milk yogurt
1/4 melted coconut oil

Seed Mix:
2 T white long grain rice, soaked in water
2/3 c whole oats
2 T chia seeds
1 T sunflower seeds

Steps:

1. Combine each “mix” above in separate bowls.
2. Soak your rice in filtered water…hopefully two-4 hours before you start the mixture. But if you like a little crunch, you can begin soaking this as your prep the mixture, then pour it in last.
3. The goat milk and lime juice needs to curdle for 45 minutes so should be started after putting your rice in water.
4. Then do the yeast mixture which should start bubbling after 3-10 minutes with a beer like froth. If it does not start over. Your water was either too hot or your yeast is dead. The yeast mixture should sit and develop into a good super froth while you prep your dry mixtures.
5. Put your dry mix in your big mixing bowl. Then add all the wet mix, yeast mix, and buttermilk mix.
6. Turn oven on to 400 degrees Fahrenheit (200 degrees Celsius)
7. Grease a bread pan heavily with coconut oil and dust well with flour.
8. Place the dough in the pan and pat out the top to be smooth or slightly rounded in the center.
9. Put the pans on top of an oven to assist with rising if you have a cool ambient temperature, or place them next to the oven on the counter if you
10. The bread goes in the oven after 30 minutes, or until your bread has risen within 1/2 inch of the top of the pan or until the bread feels porous instead of dense when touched gently on the top.
11. Bake for 10 minutes at 400 degrees Fahrenheit and then reduce the heat to 150 degrees Celsius or 325 degrees Fahrenheit. Bake for 20 -35 more minutes until the bread sounds and feels hollow when tapped on the top with the flat side of a spatula or bread knife (or your fingers for experienced Chefs!)
12. Love your bread. Serve with a mixed vegetable soup topped with goat butter or coconut oil. A side of fresh fruit and this bread with raw honey is an excellent and easy meal for a young child.

GF Flour Mix

All rights reserved. For home use only. Carmen Cook is the queen of gluten-free baking and soon you can buy this mix on Amazon if you wish!

2 lbs Tapioca flour
1 lb garbanzo flour
1 lb sorghum flour
1 lb brown rice flour

Rub the garbanzo flour between your hands to sift and get out the lumps. You can also measure in cups 2 parts tapioca flour to 1 part of all the other flours. Tapioca flour is the binder of the mix. Garbanzo flour is the protein, sorghum flour softens the dough and brown rice gives a nice grainy finish like wheat. The garbanzo and rice/sorghum flour give complementary amino acids to make a complete protein. If you want more protein you can experiment with using a bit more garbanzo flour in place of some of the rice flour, but garbanzo is generally moister and heaver than rice flour so your baked product will be as well. Sorghum flour can be easily found at an Indian market or food store as can garbanzo flour because these two flours are used heavily in Indian food.