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A loaf of bread is sliced on a cutting board and a tray of sandwiches is below the cutting board. A pot of fig preserves and a bowl of almond butter complete the scene replete with pottery and wooden spoons.
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Kid's Gluten-Free Seed Bread

A super nutritious bread high in minerals, essential fatty acids, and B vitamins such as thiamine. This bread is brain food full of omega-3 fatty acids, and regulates blood sugar contributing to healthy metabolism. This is a double recipe and perfect for a party or house of teenagers.
Prep Time30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Cuisine: American
Keyword: flax bread, gluten-free bread, healthy bread for children, healthy kids recipes, kid's health food, nutrition, nutritiona
Servings: 14 28 small slices
Calories: 342kcal
Cost: $9

Equipment

  • 1 mixer
  • 2 Bread Pans
  • Measuring utensils

Ingredients

  • 1 c warm water
  • 2 T yeast
  • 1/3 c goat milk
  • 1 c oat seed milk: 1 T sunflower seeds, 1/3 c oats blended with 5c water
  • 1 c water
  • 1/2 c honey
  • 1/4 c coconut oil
  • 6 c whole grain flour mix*
  • 2 c rolled oats
  • 1 1/3 c ground flax seed

Instructions

  • Mix the yeast mixture in a glass measuring cup: 1 cup warm water, 2 tablespoon fresh yeast.
  • Let it react while you prepare the other ingredients.
  • Warm the following ingredients on the stove: goat milk and oat seed milk
  • In another bowl measure out your honey and coconut oil
  • In a large mixing bowl, combine the dry ingredients: 6 cups whole-grain GF flour mix, 2 cups organic rolled oats, 1 1/3 cup ground flaxseed
  • Combine the wet and dry mixtures:
  • Slowly add the yeast mixture, the milk mixture, and the honey and coconut oil to the dry ingredients.
  • Gradually add 3/4 to 1 1/4 cups water until the dough is very sticky and much wetter than traditional bread dough. It should be a bit stickier than a muffin batter, with some dough reaching up the sides, and most of it a curve at the bottom of the mixing bowl.
  • The dough should be somewhere between muffin batter and cookie dough consistency—sticky and clinging to the sides of the mixing bowl.
  • Prepare the bread pan:Grease a bread pan liberally with coconut oil. Dust the pan with tapioca flour.
  • Transfer and let rise: Place the dough into the prepared bread pan.
  • Allow it to rise for about 30 minutes - 1 hour until the dough is slightly elevated over the top of the pan. Rise time varies on many factors, moisture of your flours, activity of your yeast, ambient temperature, humidity.
  • Preheat the oven: After 20 minutes of rise time, preheat the oven to 425°F.
  • Bake at 425°F for 15 minutes.
  • Reduce the heat to 350°F and bake for an additional 30 minutes, or until the bread sounds hollow when tapped.
  • Remove the bread.
  • Run a thin wooden spatula along the edges of the pan.
  • Tilt the pan upside down to release. If it does not release, leave it upside down on any non-plastic hard surface, such as a wood cutting board. The bread should come out eventually, in thirty minutes to three hours as condensation between the edge of the pan and the bread loosen the bread.
  • Slice with a serrated knife when cool.

Notes

Whole Grain Flour Mix* 1 part teff flour: 1 or 2 parts tapioca: 1 part garbanzo: 1 part sorghum: 1 part organic brown rice flour
Use more tapioca for better workability and less tapioca for increased nutrition.