It’s so tricky to find a really good gluten-free heart healthy bread – especially one that’s high in fiber, with plenty of whole grains. Try this recipe as it is a good everyday bread for those who may be starting to cut gluten out of their diets.

INGREDIENTS

  • ¼ cup  sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 2 tbsp  chia seeds
  • 2 cups  warm water, divided (see recipe notes)
  • 1 tbsp cane sugar
  • 2 ¾ tsp active dry yeast
  • 3 tbsp olive oil
  • 1 cup arrowroot flour
  • 1 cup millet flour
  • 1 cup sorghum flour
  • ½ cup tapioca flour
  • ⅓ cup light ground flax seed
  • 1 tsp sea salt

INSTRUCTIONS

  1. In a skillet over medium heat, add the sunflower and stir regularly until they just begin to change color, about 2-3 minutes. Add the sesame seeds and continue stirring until both seeds are golden brown, approximately 3 more minutes.
  2. Transfer the seeds to a bowl with the flax seeds (whole, not ground) and stir to combine. Remove one tablespoon (10 g) of mixed seeds and set both portions aside to cool. The smaller portion will be used to sprinkle on top of the bread.
  3. Preheat the oven to 218°C and grease and line a 8.5” x 4.5” loaf pan with a sling of parchment paper.
  4. In a small bowl, soak the chia seeds in ½ cup) water. Meanwhile, add remaining 1-½ cups (375 g) warm water, sugar, and yeast to a medium bowl or large measuring cup and stir to combine. Set aside until frothy, about 10 minutes. Once activated and frothy, add the olive oil.
  5. In the bowl of a stand mixer fitted with a paddle attachment add the arrowroot, millet, sorghum, and tapioca flours along with the ground flax, and sea salt.
  6. Turn the mixer on to low-speed mix flours together. With the stand mixer running, slowly add in the soaked chia seeds and yeast mixture and mix until well-combined.
  7. Add the larger portion of cooled seeds and mix until just stirred through.
  8. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with remaining seeds.
  9. Place loaf in the oven and turn the heat down to 176°C. Bake for 1 hour and 20 minutes.
  10. Decrease the temperature to 148°C and bake an additional 25 minutes, or until golden brown and crusty.
  11. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before cutting into it.