Creating Wines of Distinction

Gluten-free Seed Loaf


1120 g gluten-free flour

160 g brown sugar

7 ml salt

4 sachets instant dry yeast

120 g poppy seeds

120 g sesame seeds

120 g sunflower seeds

120 g gluten-free oats

60 ml olive oil

1280 ml water



Pre-heat oven to 180° C.

Mix all the dry ingredients together.

Add the olive oil and water and mix till well combined.

It should be very moist dough.

Spoon into 28 cm bread tin which has been lightly oiled.

Leave in a hot area in the kitchen to prove for about 20 minutes.

Bake for 40 – 45 minutes or until a skewer comes out clean.

Let the bread cool for 5 minutes before turning it out onto a cooling rack.

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