Gluten free multiseed bread

Gluten free multiseed bread

gluten free multiseed bread cross section

I got a bit bored of the staple winter breakfasts that I alternate between – porridge or cinnamon bagels – and decided to shake things up a bit and make a super seedy and slightly sweet loaf of bread instead. I’m rather pleased with the end result and thought you might appreciate the recipe.

It’s studded with a selection of oh-so-good-for-you (especially for your hormones) seeds, some nuts and a small amount of cranberries. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we would have some more honey on top usually. I used to love that bread! I definitely inherited my love for nuts, coffee and a general sweet tooth from my late grandma.

This bread is so easy to throw together, you’ll be laughing. It requires no yeast, kneading or proofing! Thanks to buckwheat flour it’s naturally gluten-free, yet there is no need for xanthan gum (or other gums typically added to make gluten-free dough possible) either. Ground up chia (or flax) seeds hold it together just fine. If you can throw a few ingredients into a bowl and give them a good stir, you will manage on your first go, promise.

Dry-toasting nuts and seeds isn’t necessary, but it doesn’t take that much extra effort and gives the bread a deeper flavour so it’s worth it, in my opinion.

This bread is an ideal vehicle for open sandwiches, which are a thing in my native Poland (Germany and Scandinavia too, as far as I know). Both sweet and savoury toppings work well and I can personally think of a few dozen different combinations which I am going to try out in the course of the next few weeks. I hope you’ll love this recipe as much as I do!

gluten free multiseed bread ingredients

gluten free multiseed bread batter

gluten free multiseed bread making of

gluten free multiseed bread baked

makes
1kg / 2lb loaf
PREP
15 min
COOKING
60 min
makes
1kg / 2lb loaf
PREPARATION
15 min
COOKING
60 min
INGREDIENTS

DRY INGREDIENTS

  • 140 g / 1 heaped cup buckwheat flour*
  • ¾ tsp baking soda**
  • 1 tsp fine salt
  • 2 tbsp ground flax seeds or chia seeds
  • 85 g / heaped ½ cup almonds (walnuts or hazelnuts)
  • 40 g / ¼ cup flax seeds (I used golden flax seeds), more to decorate
  • 35 g / ¼ cup sesame seeds, more to decorate
  • 65 g / ½ cup pumpkin seeds, more to decorate
  • 70 g / ½ cup sunflower seeds, more to decorate
  • 30 g / ¼ cup dried cranberries (dates, prunes or apricots)
  • ground cinnamon, ginger, nutmeg, cloves (optional)***

WET INGREDIENTS

  • 45 ml / 3 tbsp oil (I used mild olive oil) + more to grease the pan
  • 15 ml / 1 tbsp maple syrup
  • 1½ tsp apple cider vinegar (or lemon juice)
  • 360 ml / 1½ cups water
METHOD
  1. Mix the first four dry ingredients (use BAKING SODA not baking powder – video caption is incorrect!) in a large mixing bowl. Set aside.
  2. Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and grease a 1kg / 2lb baking tin with a bit of oil. I also recommend lining the tin with a piece of baking paper as this bread tends to stick.
  3. This is an optional step, but recommended! Heat up a medium size pan on a low-medium heat. Once hot, add almonds to it. Dry roast the almonds for a few minutes until fragrant and lightly browned on both sides – move them around the pan frequently so that they don’t burn. Remove the almonds from the pan and place them on a chopping board. Add pumpkin and sunflower seeds to the pan and dry roast them together, stirring frequently.
  4. Chop toasted almonds up roughly and if using dates, prunes or apricots rather than cranberries, remove the stones (dates) and chop them into smaller pieces too.
  5. In a small mixing bowl combine all the wet ingredients.
  6. Add cooled-down nuts, seeds and dried fruit to the dry ingredients.
  7. Stir the wet ingredients into the dry ones and mix well to combine. Let the batter rest for about 30-60 minutes so that the chia / flax seeds (also known as a flax egg) have had a chance to activate (become jelly-like) in the added moisture.
  8. Pour the batter into the prepared baking tin and decorate the top with extra seeds before putting the bread in the oven.
  9. Bake for about 60 minutes, until a skewer comes out clean. Let the bread cool down completely before cutting into it and use a serrated knife to cut it.

NOTES
 *Buckwheat is a naturally gluten-free pseudo grain that is related to rhubarb, but some brands may get cross-contaminated with gluten during processing so if you have a severe gluten intolerance or Celiac disease, make sure you only purchase buckwheat that has been certified as gluten-free (please be aware that Doves Farm buckwheat flour we show in the video above ISN’T gluten-free certified. We made a mistake and realised it too late)

**Please ingore the fact that the video calls for baking powder (instead of baking soda). It’s a typo that we didn’t spot in time. Baking soda is the correct ingredient.

***If you intend to have this bread with sweet toppings, adding some ground spices and optionally increasing the amount of sweetness (to 2 tbsp maple syrup) is a nice idea. I would start with ½ tsp cinnamon and ¼ tsp ground ginger and nutmeg and a good pinch of cloves. For a savoury take on this bread, nigella seeds make a nice topping and olives a great substitute for dried fruit.

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NUTRITIONAL INFO
calories
229
11%
sugars
4 g
4%
fats
17 g
24%
saturates
2 g
10%
proteins
7 g
15%
carbs
16 g
6%
*per serving
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5.0
42 reviews, 157 comments
REVIEWS & QUESTIONS
Chanelle:
I tried your recipe with savory seasoning - Rosemary, Thyme, Oregano, chili flakes and chopped up kalamata olives. I used only toasted sunflower seeds and pumpkin seeds because that's all I had on hand. The bread turned out so well! I love it! I will forever make this recipe. Do you know it buckwheat flour bread freezes well?
Thank you very much ♡
    Ania
    Ania:
    That's great to hear, Chanelle! Thanks so much! Yes, I have frozen it in slices in the past and it was nice thawed and lighly toasted! x Ania
Carly:
I LOVE this! My first time making bread.. I'm having to eat gluten free at the moment and missing bread so I tried this. The taste is insanely good. I do find it a little crumbly around the edges but otherwise clean slices.. The only thing I changed was hemp seeds instead of the whole linseeds as I only had ground. It's not enough to remove a star as still super good but I do wonder if I could change it next time to improve the crumbly edges.
    Ania
    Ania:
    Thanks Carly, delighted that you enjoyed it and thanks so much for taking the time to let me know. Crumbly edges suggest to me that it has been a little overbaked so the edges dried out too much and became crumbly, I would remove it from the oven a little sooner next time. It may be that your oven bakes hotter than mine so in that case you may also want to reduce the temperature a touch (if the surface got really brown). Hope this helps! Ania
Liz:
Hi Ania - can I substitute buckwheat flour for almond flour or walnut flour?
Thanks!
    Ania
    Ania:
    Hi Liz,
    You are welcome to try, but I don't think it will work - not without some major changes to the recipe as nut flour is fatty and has different water absorbency so I am pretty sure it will behave differently in this recipe. x Ania
Kathleen D:
Just made for the first time and it was soooo delicious! I used GF all purpose flour and used Chia seeds instead of ground (missed that), but still worked great!
    Ania
    Ania:
    Thank you, Kathleen! I am so happy to hear that it was such a success and I really appreciate you returning to leave this review - thanks so much. x Ania
Heather Dales:
Hello
Do you think you could cook it in a bread maker on a gluten free (or other) setting
    Ania
    Ania:
    Hi Heather
    Unfortunately, I don't have a bread maker so I cannot be sure. Ania
Cathy:
The best.
Cathy:
Best recipe ever. Since discovering this recipe I make a loaf a week and have not bought one single loaf of gf bread. I substitute the buckwheat flour for normal gf plain flour and I have not done the sweet version. Do yourself a favour and try it - enjoy. It’s a 10 out of 10 for me.
    Ania
    Ania:
    Aw, thank you so much for your kind words, Cathy! And I appreciate you taking the time to review this recipe, thanks so much. x Ania
Judi-Anne:
I am more than impressed!! Renowned as a terrible cook/baker and not one with a great deal of patience in the kitchen, not only did I find making this loaf easy - it turned out delicious and absolutely perfect on my first attempt!! Not crumbly, not too moist - perfect! I’m so looking forward to making this from now on.
    Ania
    Ania:
    I am delighted to hear that it worked out so well for you, Judi-Anne! Thanks so much for taking the time to review this recipe - much appreciated. x Ania
Sabrina:
There are not many vegan and gluten-free bread recipes out there! This is one of the few yet it's delicious and very simple to execute. Thank you Ania! I'm adding this to my favourites.
    Ania
    Ania:
    Thank you, Sabrina! I'm so happy to hear that you enjoyed it so much that you plan to make it again. Ania
Billy:
Looove this bread!! I tried it a few times and also had the crumbling problem but I was using whole not ground linseeds. Finally I made two versions with GROUND linseeds and it holds together well (a tiny bit crumbly on the corners but not much). I made one with fruit (as per your recipe) and that seems to hold together better than one I made without fruit. Not sure if the moisture in the fruit makes a difference. Both are delicious!!
    Ania
    Ania:
    Hi Billy,
    I'm delighted to hear that you enjoy this recipe so much. Yes, the flaxseeds (or chia seeds) have to be ground or else they do not become gelatinous enough to hold this bread together. Yes, the fruit does add extra moisture, for sure. Thank you for taking the time to let me know that this recipe has served you well - much appreciated. Ania
Diana Winfrey:
I’m so excited. Turns out that third time’s a charm! Definitely better when I used the ground flax seeds rather than the chia seeds. But the third time I used a pan that was a tiny bit larger, and instead of buckwheat flour, which my husband can only eat once a week, I substituted Pamela’s gluten free vegan all purpose flour. No crumbles, slices beautifully, and tastes delicious! Thank you so much for your fabulous recipe!
    Ania
    Ania:
    So lovely to hear that it worked out well for you, Diana! Thanks for letting me know. Ania
D. Winfrey:
Thank you for replying so quickly! I’ll add that my loaf was moist and easily sliced, except for the top 1 inch, which crumbled. I left it in the oven a little over 60 minutes (could not get my dog to move away from the door), and perhaps I overbaked it. I read reviews of other breads being crumbly on top, and it was suggested to put some foil over the top towards the end. Making this again today with these tiny changes, and if they work, I’ll report back.
    Ania
    Ania:
    My pleasure! Yes, two or three people have reported issues with the bread crumbling (not just at the top, they could not cut a neat slice) and I have tried troubleshooting with them. My suspicion is old flax seeds (even if they were recently bought) as they are what holds this bread together. I recently bought a bag of ready-milled flaxseeds from a well known UK brand and they would not jellify at all when mixed in with water. I suspect they were old! Normally I tend to mill my own in a coffee grinder and I never have any issues but on that particular occasion I wanted to speed things up. In your case, however, I do suspect that the bread dried a little too much in the oven. Hope it comes out perfectly next time. Ania
Diana W.:
Really good recipe — just what I was looking for! Bonus was that it fit perfectly in my Suffolk clay bread baking dish! I plan to make this a lot, and now I am wondering how best to store it. Sealed? “Loosely” sealed? Refrigerated ?
    Ania
    Ania:
    Thanks Diana, I'm pleased to hear that you enjoyed this bread and that it fits in your favourite bread baking dish, what a bonus! It typically lasts a few days (3-4) in a paper bag, in a bread bin, but what I tend to do is slice it first and then freeze the slices separated by baking paper. I defrost individual slices as needed by toasting them. Hope this helps! Ania
Anna:
Me and my daughter are simply in love with this bread...
Dziekujemy Aniu:))
    Ania
    Ania:
    Bardzo sie ciesze i dziekuje za mily komentarz! x Ania
Carolyn:
Hi there! I’m on all types of sugar free cleanse right now...but can eat everything else in this recipe. Any thoughts to replace the tbls of maple syrup? I can use stevia....?
    Ania
    Ania:
    Hi Carolyn,
    I suppose so although I have never tried using Stevia so I cannot be 100% sure. You could also try adding some date puree. Ania
    Jackie:
    Date syrup
Deborah Wilson:
Oh my!!! Am coeliac & couldn’t source guaranteed Gluten free buckwheat locally so used regular gluten free bread flour and crossed my fingers! It turned out beautifully!! Absolutely delicious and great consistency and that from someone whose major culinary accomplishment to date is making a good cup of tea. Thank you so much!!!! I was so bored of rice and corn cakes!
    Ania
    Ania:
    I'm delighted to hear that you enjoyed this bread, Deborah. And sounds like you have too little faith in your cooking ability! Ania
Alexis Florentina:
Hi id love to make this bread, any suggestions for high altitude baking adjustments? i'm at 7,000 i believe
    Ania
    Ania:
    Hi Alexis,
    I'm so sorry but I have no experience in this matter at all so I'm not sure I am the best person to ask. Ania
Astrid:
Thank you for this recipe. I love the combination of all the seeds and fruits in this bread.
I did use oat flour ( I just ground a heaping cup of rolled oats) instead of buckwheat. I left the rest of the recipe as is, and it turned out very well.
    Ania
    Ania:
    Great to hear, Astrid and thank you for taking the time to let me know that it worked for you and that you enjoyed it! Much appreciated! Ania
    Kim:
    Thanks for sharing, it’s a great suggestion and outcome!
barb:
Thanks much for the response Ania. I will try it again with less water as it is very moist (contrary to what one would expect from crumbles) before I post it. Does taste quite delicious though. One think your readers might be interested int - I could not find Buckwheat flour anywhere. So I bought the groats and put it in the food processor and it ground it into perfect flour. Best, Barbara
    Ania
    Ania:
    Hmm, maybe that's where the water discrepancy lies - homemade buckwheat flour being less absorbent than shop-bought. I am pretty sure that another reader who also had the crumbling issue ground buckwheat groats into flour too.
Barb:
Hi Ania - many thanks for this amazing recipe. I just baked two loaves and followed your recipe. They look and taste wonderful however I have the same "moist and crumbly" issue. I can't slice it as it falls apart. From your previous posts it sounds like it may be the quantity of water used that causes this, but not sure. I will try using a dash less water next time and will let you know the result. I plan on posting it on my Instagram and website with recognition to you as some of my followers are gluten free and would also love this recipe. Many thanks.
www.nourish-to-flourish.net and #barbiecohen
    Ania
    Ania:
    Hi Barb,
    Thanks for your kind comment, I am glad you enjoyed this recipe although I am really perplexed by the crumbling issues you and a few others have reported (I've had lots of people tag me on Instagram where the bread looked like mine and sliced neatly). I make it regularly (both versions, with ground flax and chia) and I am absolutely sure that the amount of water is correct. I would say that crumbliness indicates something quite the opposite - sounds like the bread is too dry, which is why it crumbles. I wonder if it is an irregularity of one of the ingredients between what is available here (UK) and elsewhere. I'm really not sure tbh. Ania
Leigh:
Hi Ania. Your reply (29 April) helped loads. I tried it again but with less water (300ml) this time and it worked perfectly. Thanks for your input.
Leigh
    Ania
    Ania:
    Great to hear! x Ania
Tammy Bowles:
Thanks so much for this recipe. I used sourdough starter discard that was about 50% buckwheat/50% GF blend. Was amazing. And I got to use up a bunch of my discard, yayee!
    Ania
    Ania:
    Awesome to hear, Tammy! I'm glad it worked so well. Ania
VPG:
I tried this again, this time using ground flax instead of chia and it did turn out better, not as crumbly. Next I'll try substituting some of the buckwheat flour as it has too strong of a taste. Thanks again for this recipe!
    Ania
    Ania:
    Hi VPG! Glad to hear that it worked out better this time. I have tested both chia and flax seeds and have found there to be no difference, they both bind well, so I am still puzzled by the crumbling issues you've been having, to be honest. Ania
Clémentine:
Thanks so much for the quick response to my comment! I'm relieved it's not mould, it doesn't smell anything so you are probably right in suspecting he pumpkin seeds (I used all my stock so impossible to check their original colour).
Helen:
Ok thanks x
Helen:
Hi, lovely recipe.
Thinking of making it more savoury adding olives, sundried tomatoes and herbs. I assume that would work?
I know it seems a daft question as the intent is to be gluten free, but would wheat flour work, and if so, the same quantity?
    Ania
    Ania:
    Hi Helen,
    Yes, savoury additions will work for sure. Not sure about wheat flour as I have set out to make this bread gluten-free from the beginning so have not tested any other flours. I imagine that it would need some tweaking...Ania
Clémentine:
Hi Ania!
Thanks a lot for this recipe, my quarantine sourdough experiment was a disaster so I was happy to find a bread recipe I could bake easily. Which was absolutely the case and the result turned out very nice and tasty. However the next day the bread has some dark green bits (!) which I am not sure are mould or some kind of oxidation. The sunflower seeds seem to be the guilty ones... I used sunflower, pumpkin, chia, flax and sesame seeds, dried apricots and hazelnuts.
Maybe I should have kept it in the fridge? I kept it at room temperature on a wood board under a tea towel . Or was it not cooked enough? The bread is moist but keeps together well so I think it was well cooked (50 min at 150°C fan). Hard to say but I am really sad I might have to through half of this nutty seedy bread away... Have you experimented a similar issue or had comments of this type before?
I will try it again for sure, I am a big fan of your blog and recipes in general!
    Ania
    Ania:
    Hi Clémentine,
    I am absolutely sure it is not mould - it's too soon for it to develop, I am pretty sure. I have had a similar experience and it's to do with certain types (not all) of pumpkin seeds, which seem to dye the surrounding areas of the bread. They tend to be very dark green when raw while some others I've purchased in the past are a bit of a duller colour. I am pretty sure that's it. I am having the same bread for breakfast this week and I keep it on the counter too. In my experience it tends to go stale before the mould sets in. Hope that helps! Ania
Leigh:
Hi there. I made this bread last weekend. It was indeed delicious, really liked it. Thanks for posting. I had one smalll issue i was hoping you might help with. I didnt have buckwheat flour so used another generic brand of gluten free flour (Doves Farm). It came out quite moist (even after an extra 20 mins in oven). It was almost a cake like texture. I still ate it all though (was still delicious!!). Just wondering how I could correct it next time i make this. Thanks
    Ania
    Ania:
    Hi Leigh,
    It's really hard for me to say as I have not tried using this kind of flour in this context. Each flour has different absorbency level so it may be that the amount of water needed to make the bread work with buckwheat flour is too much for the flour you are using. The desired result is that the bread is fairy moist (I enjoy it well toasted) but not like a cake - that sounds too wet. Hope this helps a little! Ania
VPG:
thank you for your response. I used ground chia, not whole. I baked at 320 for 50 min because my oven has forced air but doesn't go down to 300. A toothpick came out clean at 50 minutes so I took it out then. I used buck wheat flour. The only substitutions I made was in the seeds - I didn't have sunflower so I used macadamia nuts. I'll try it again some time.
    Ania
    Ania:
    Hello,
    Thanks for letting me know. I am puzzled. I cannot figure it out at all. I assume you also used baking soda (not baking powder)? That's the only other thing I can think of - that maybe baking powder makes it crumbly as we did make that mistake when captioning the video, but it is explained in the recipe so I am sure you didn't. Gosh, I really don't know.
Maria:
Hi,
I really loved this bread. I used raisins as I didn't have any cranberries. Delicious. I don't understand people's comments about the bread being crumbly because it isn't crumbly at all in my opinion. But you do have to read the recipe quite closely as you may miss out some ingredients or not notice that the bread contains both ground flaxseeds and whole flaxseeds. I'm really happy to find a gluten free bread recipe that doesn't crumble. I'm definitely going to try the savoury version with olives next. I guess with the savoury version I shouldn't add the tablespoon of maple syrup? Thanks for the amazing recipe
    Ania
    Ania:
    Hi Maria,
    Thank you so much for your kind words, I am so glad you've had no issues and that you enjoy it as much as I do. I would still include maple syrup as it's not like it renders the bread sweet, it simply takes the edge off (it neutralises the acid needed to help it rise). Ania
VPG:
I also had the crumbling issue. Used chia seeds and let rest 45 mins. It was worth a try though - thank you for posting!
    Ania
    Ania:
    Hi,
    I'm sorry to hear that, but I have made this bread 3 times recently and it held together absolutely fine so I am 100% sure the recipe is solid. Did you use GROUND chia as well as whole chia? It is ground chia that behave like an egg white in conjunction with and bind the loaf together. Whole chia is added just for extra nutrition. Another option is that it has been overcooked, which would render it dry and crumbly too I imagine - if the oven runs hotter than the temperature indicated on the dial or if the loaf was baked past the point of being done. Finally, did you use buckwheat flour or made any flour swaps - that would certainly affect the final texture. Please let me know as I am keen to get to the bottom of this issue as like I say, I retested it again recently with success. Ania
Bron:
Hi Ania, let me say up front that I am not a very good cook and baking is not my strong point! But I tried this loaf recipe yesterday and - WOW - the end result was spot-on. Delicious. I even took pics along the way... the ingredients are so pretty. Thanks for sharing.
    Ania
    Ania:
    Thanks, Bron! I am delighted to hear that you enjoyed this bread and the process of making it too! Ania
sharon:
Hi, do you happen to know the nutitional contwnt of this bread please?
    Ania
    Ania:
    I'm sorry, but I am unable to provide nutritional count on my site for the time being. Cheers! Ania
Agata:
I've tried this bread twice. Second time I added way more chia but it still came out as crumbles instead of bread :( That's the first recipe that didn't work at all
    Ania
    Ania:
    Hi Agata,
    I'm so sorry to hear that you have had issues. I have made this recipe many times and my husband, who is not a very experienced cook, made it for our video (which you can see in the post) so I am confident that the recipe does work. I would make it again for us in fact but due to the crisis I cannot get hold of any buckwheat flour. I can think of two things I could have possibly caused the issues you are describing - did you put ground up chia seeds in the batter? did you allow the batter to rest for at least 30 minutes before putting it in the oven? Cheers! Ania
Sandi:
This bread is amazing! I didn't even take the time to toast the nuts or add the optional spices!! I used dates for the fruit. Thank you for such an awesome recipe!!!
    Ania
    Ania:
    Great to hear, Sandi! Thanks for letting me know that you enjoyed it! x Ania
Lynsey:
Hi Ania,
This looks like a great recipe. My husband discovered last year that he is gluten intolerant. We are having to completely change the way we eat. I find gluten free bread so expensive in the supermarkets and thought I'd try baking my own. Could I completely leave the fruit out of this recipe? Would it still work? To be more savoury I would go with olives, but sadly my husband doesn't like them.
Thanks,
Lynsey
    Ania
    Ania:
    Hi Lynsey,
    Sure, not a problem at all - feel free to skip, it will not affect the bread at all. You could always sub more nuts or seeds of your choice. Hope that helps! Ania
Alexandra:
Hello Ania!
Thanks for this wonderful recipe.
How do you recommend storing the bread? On the counter? Fridge? or freezer?
And how long do you think this bread would last if stored in the fridge?
Thanks in avance,
Alexandra
    Ania
    Ania:
    My pleasure. I would store in a paper bag, in the fridge, for up to 5 days - although the longer it lies around the drier it will get. Hope that helps! Ania
Kelly:
Hi there, can't wait to try making this fabulous recipe. Can you provide the nutritional value? Calories per slice etc. Thanks so much!!
    Ania
    Ania:
    Hi Kelly,
    I am sorry but I don't have a way to provide nutritional information on my website at the moment, but there are lots of phone apps out there that do just that (Cronometer is one I am aware of). Cheers! Ania
Deepti:
Great recipe. Any suggestion on how to make this oil free ?
    Ania
    Ania:
    Hi Deepti,
    I haven't tried, but I am pretty certain you could replace it with 3 tbsp tahini, almond or sunflower butter, for example. Hope that helps! Ania
Lydia K.:
Hi Ania,
thank you for your reply!
I have waited until the next day before I cut it to have a slice. It is almost too moist and I think that's why it crumbles away. So what I'm thinking now is either I should have left it in the oven a little bit longer OR I used the wrong flaxseed component? I used Linwoods organic milled flaxseed, when there is probably a big difference between that one and flaxseed meal? It's probably too coarse to soak up all the water? I kind of hope that's what it is. I'd rather be a little silly than still not know what I've done wrong :)
Thank you for your help Ania! Really appreciate it!
    Ania
    Ania:
    Hi Lydia,
    Hmm, this is really puzzling. Are you able to try chia seeds next time? Or perhaps mix the flaxseed meal with a little water first and allow it to sit for a while so that it turns into a gel-like consistency before adding to the mixture. I've never used Linwoods milled flaxseed myself so I cannot comment on its efficacy, I'm afraid, but it should work just like ground flaxseed, I imagine. Hope we can get to the bottom of this! Ania
Lydia K:
Hi Ania, what a lovely bread recipe! Absolutely love the taste, especially with the toasted seeds and I used a mix of nuts instead of just almonds.
My bread came out quite crumbly though, still very moist, but I wasn't really able to have "slices" of bread. I do think I followed the recipe religiously, but the crumble would suggest that either I used too much water or too little flaxseed meal? Is that correct? Any ideas? I'm a newbie at gluten free baking, but it's a lot of fun to experiment :)
All the best, Lydia
    Ania
    Ania:
    Hi Lydia,
    I am so happy to hear that you like this bread! Hmm, crumbly and moist is a bit of a puzzle - I would suggest that it was baked for too long / at too high temp (ovens vary a lot so it may be that yours burns hotter than mine) if it was crumbly, but then you say it is moist so it cannot be that. Did you wait with cutting it until it was cold and I find that using a serrated knife gives me very neat slices. Is your ground flaxseed fresh - can you make a flax egg with it? I have never had it crumble so I am not sure what to suggest. I will try to make it in the next few weeks and see if I can come up with something - I will get back in touch if I do. Sorry I cannot be of any more help. Ania
Pam das:
Hi Ania-your recipe sounds wonderful! Wanted to ask if I could swap buckwheat flour for almond flour, as I am trialing a diet after being diagnosed with a gastrointestinal condition & buckwheat, rye, spelt & wheat are all included in the list of foods I should avoid.
Thx
Pam
    Ania
    Ania:
    Hi Pam,
    I'm so sorry to here that you are battling gastrointestinal issues and I hope that things will approve soon. I am not sure whether almond meal would work in this case to be honest as it behaves quite differently to buckwheat flour. It is certainly worth trying, but I am unable to reassure you here as I simply don't know. Sorry I cannot be of any help this time. Ania
Denise:
What sort of carb free flour substitutes can be used instead of buckwheat
    Ania
    Ania:
    Hi Denise,
    I haven't tried using any of these flours here and I know that some of them, like coconut for example, are much more absorbent so some other tweaks to the recipe would most likely be required. You'll need to experiment yourself. Sorry I cannot be of any more help x Ania
Diana Zappone:
My family and I love this receipt.. it was awesome!!
    Ania
    Ania:
    I'm delighted to hear that, Diana! x Ania
Aly:
Thank you, thank you SO much for sharing this recipe!!! Just had my first bite and I’m in love. I’m guessing it freezes well? although I’m not sure there will be anything to freeze after breakfast tomorrow 😆 I’ve been looking for a yeast free (gluten free & vegan) bread recipe for a while now and so happy to have found it! If i could give it 10 stars - I would have.
I was pressed for time so didn’t get a chance to let the batter rest - just soaked the chia and flax seeds in 1,5 c water while i was toasting the nuts & seeds and it worked well for me.
Looking forward to experimenting with different fillings. Today i used almonds, hazelnuts, dates, goji berries and cocoa nibs. Yum!
    Ania
    Ania:
    I'm delighted to hear that, Aly! So so so pleased that it worked so well for you. And thank you for taking the time to let me know - much appreciated! x Ania
Melanie:
Hi
Thank you for your reply, I will try with the egg substitute first how many eggs do you think the flax seeds constitute as I imagine some is just seeds which I would have to add another seed in place of.
Hope that makes sense.
Melanie
    Ania
    Ania:
    Hi Melanie,
    Not sure I follow, but 1 flax egg is 1 tbsp of ground up flax to 3 tbsp of water. However in this recipe, I simply added dry flax directly into the mix and let it stand for a bit. Hope that helps and that your substitute works well! Ania
Melanie:
Hi Ania
Love the look of this bread but have quiet a few allergies ( wheat, gluten, egg, dairy, rapeseed to name a few plus several spices and meat) from this recipe flax and chia seeds, just recovering from very bad allergic reaction to chia seeds. I did have a mild reaction to flax seeds but don't want to chance after the chia seeds. I am also allergic to cloves and nutmeg. The spices won't be a problem I am sure leaving them out won't be a problem but what could I replace the chia and flax seeds with. I gather it is for binding ingredients, I do use a egg substitute Follow Your Heart Vegan Egg Substitute which is 10 g of powder to 115 ml ice cold water = 1 egg. (looks like beaten egg).
With all the allergies get stuck with not the nicest of gluten free bread as a lot have egg added as a binding agent ie Schar
Any suggestions would be great.
Found your site by chance and am looking forward to trying a lot of your lovely recipes problem is where to start. And when I start not putting on massive amounts of weight that has taken me years to lose.
Melanie
    Ania
    Ania:
    Hi Melanie,
    I am sorry to hear about all your allergies, I can only imagine how difficult this must be for you. I've never tried the egg substitute you mention, but it's definitely worth a shot. Other than that the only other thing I can think of (apart from chia or flax seeds) is thick (reduced on the stove so that it resembles an egg white) aquafaba, however I have not tried it in this recipe. Some blended silken tofu may work too, but it will change the texture of this bread for sure. It requires a bit of experimentation, I'm afraid. Hope that helps and the best of luck! Ania
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