Published On: Tue, Dec 20th, 2016

Gluten-free seeded loaf

This lovely gluten-free seeded loaf recipe by Lakeland couldn’t be simpler to make! It tastes delicious served warm with melted butter and a nice cup of tea. 

Gluten-free seeded loaf

Gluten-free seeded loaf

By Lakeland  (


Serves 8-10 | Prep 20 mins plus proving | Cook 25-35 mins | Calories 362 (per serving)

  • 310ml (10½fl oz) milk
  • 180ml (6fl oz) oil
  • 2 free-range eggs, at room temperature
  • 1 tsp salt
  • 1 tsp cider vinegar
  • 450g (16oz) gluten-free bread flour, plus a little extra for dusting
  • 2 tbsp caster sugar
  • 2 tsp fast-acting dried yeast
  • 1 tbsp linseed
  • 1 tbsp sunflower seeds
  1. Lightly grease a 900g (2lb) loaf tin. Pour the milk and oil into a small pan and heat gently until the temperature it is warm, but not hot. Pour the mixture into the bread maker pan.
  2. Add the eggs, salt and vinegar, then the flour, sugar and yeast and close the lid. Turn the menu to dough on the bread maker. Fifteen minutes before the end of the cycle, preheat the oven to 220°C/Gas Mark 7. At the end of the cycle, lift out the pan and tip the dough into the loaf tin, then sprinkle the linseed and sunflower seeds on top.
  3. Cover with greased clingfilm and leave to prove in a warm place for 30 minutes, or until well risen. Bake in the oven for 25-30 minutes, or until a rich golden brown. The bread should sound hollow when tapped underneath. Turn out and cool on a wire rack.


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