Gluten-Free Millet and Seed Quick Bread

If you’re looking for a nutritious, gluten-free bread that is both delicious and easy to make, this Gluten-Free Seeded Quick Bread Recipe is a great choice. Made with wholesome ingredients like millet flour, various seeds, and natural oils, this bread is packed with fiber, protein, healthy fats, and antioxidants. It’s a great way to start your day or enjoy as a snack, offering a satisfying texture and a rich, nutty flavor.

An Allergy-Friendly Loaf

This seed bread is naturally plant-based and vegan. Because it’s made entirely without gluten, dairy, eggs, soy, or nuts, it’s a safe, wholesome option if you are baking for a house with multiple food sensitivities.

Note on Seeds: You’ll notice this recipe calls for a mix of whole seeds (like flax and chia) mixed with water. I am not doing it just for texture, soaking the seeds breaks down their outer shells, making it much easier for your body to absorb their nutrients. Plus, it forms the perfect gel to keep the loaf from crumbling.

Substitutions for a Gluten-Free Seeded Quick Bread

To keep this seeded quick bread recipe gluten-free, here are some helpful substitutions you can use:

• Millet Flour: Replace with sorghum flour or certified gluten-free oat flour.
• Rice Flour: Substitute with almond flour, cassava flour, or light buckwheat flour
• Tapioca Starch: Use cornstarch, potato starch (not potato flour), or arrowroot starch.
• Olive Oil: Melted coconut oil or avocado oil can be used as alternatives.
• Apple Cider Vinegar: Regular vinegar can work in place of apple cider vinegar.
• Seeds: Feel free to use other seeds such as sunflower, poppy, or hemp seeds. Use 1 cup of your favorite seeds per recipe.
• Psyllium Husk Powder: Replace 1 tablespoon of husk powder with 3/4 teaspoon of xanthan gum.

Note on Millet Flour: This is the secret to the loaf’s texture. It behaves similarly to wheat flour, giving the bread a fine crumb and a mild, slightly nutty flavor without making it heavy or dense.

My Kitchen-Tested Tips for Baking Gluten-Free Quick Bread

When baking gluten-free quick bread, there are a few important considerations to keep in mind:

1. Use Fresh Leavening Agents: Quick bread relies on baking powder and baking soda for leavening, so be sure your baking ingredients are fresh for optimal rise.
2. Add Extra Liquid: Gluten-free flours can be denser than regular wheat flour, so it’s essential to add extra liquid to the batter to maintain moisture and ensure a tender texture.
3. Aim for Muffin Batter Consistency: The batter for gluten-free quick bread should have a consistency similar to muffin batter—not dough. This will ensure a light and airy texture once baked.

How to Toast Seeds for Baking

Toasting seeds before adding them to your baked goods enhances their flavor, bringing out a richer, nuttier taste. Here’s how to toast seeds for this recipe:

1. Preheat your oven to 350°F (175°C).
2. Spread the seeds evenly on a baking sheet and roast them for about 10 minutes, or until they are lightly browned and fragrant.
3. Remove the seeds from the oven and let them cool before incorporating them into the batter.

My Tip for the Perfect Texture

When bringing the batter together, stir just until the wet and dry ingredients are completely combined and no flour pockets remain. Because this is a gluten-free loaf, you don’t have to worry about the batter becoming tough from mixing, but working quickly ensures your baking powder and soda can do their job to give the loaf a beautiful, even rise.

How to Get Clean Slices

The secret to slicing this seed bread perfectly is patience, let the loaf cool completely on a wire rack before cutting into it. If you slice it while it’s still warm, the interior can become gummy.

Once cooled, use a sharp serrated bread knife. The jagged edge will saw right through the heavy crust and whole seeds without squashing the loaf. If you don’t have one, a very sharp chef’s knife will work, just use a gentle sawing motion instead of pressing straight down.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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