Super Seed Gluten-Free Bread

Most store bought gluten free bread tastes like cardboard, and the texture is dry and almost stale tasting. Not to mention, it costs a fortune, and most of the time, the ingredients are junky.

Four of my boys have a gluten sensitivity, so I set out to make delicious bread they actually want to eat that is also nutrient dense. This recipe is so yummy, and it is perfect for soup season and open faced sammies!

It is worth noting that not all gluten free flour is created equal. I have tried them all, and my hand's down favorite is Bob's Red Mill 1:1 Baking Flour. It is the one that I think most resembles all purpose flour.

Ingredients

• 1 cup gluten-free flour

• 1/2 cup cassava flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt (pink or sea salt)

• 1 tsp chia seeds

• 2 tsp flax seeds (plus more for sprinkling)

• 1 tbsp raw pumpkin seeds (for sprinkling)

• 4 eggs

• 1/4 cup olive oil

• 1/3 cup maple syrup (can sub raw honey)

• 1 tbsp apple cider vinegar

• 1/2 cup water

Directions:

• preheat the oven to 350 degrees, and line a bread pan with parchment paper

• in a medium bowl, mix together all dry ingredients (except the pumpkin seeds)

• in a separate bowl, mix wet ingredients

• pour wet mixture into the dry ingredients and mix until thoroughly incorporated.

• pour batter into bread pan and sprinkle with flax and pumpkin seeds

• bake for 45 minutes, or until a toothpick comes out clean

• let cool completely before cutting to prevent the slices from falling apart

*I recommend slicing with a sharp bread knife*

Enjoy!