Weekly Dose of Healthy Recipes: Homemade Gluten-Free Bread With Pumpkin Seeds

May 7, 2015


Eating a gluten-free diet can be tricky in the beginning, but all it takes is a little time and skills in the kitchen, and you’re on your way to a healthy and fulfilling diet regimen.

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Our homemade gluten-free bread is incredibly easy to make so inexperienced bakers will love it, while the same ingredients can be used to make other baking goods, including cookies, muffins and so on.


  • 200g of buckwheat flour
  • 200g of oat flour
  • 100g of rye flour
  • 1 baking powder
  • Pinch of baking soda
  • 4 table spoons of olive oil
  • ¼ cup of pumpkin seeds
  • Pinch of sea salt
  • 500ml of water

Step By Step Preparation

Mix all the dry ingredients together and add olive oil and water. You will get a thin mixture, but that’s perfectly fine. Knead the dough, and leave it overnight for at least 12 hours.

Take a casserole dish with a lid and place a parchment paper in it. Put the mixture inside the dish on top of the paper, cover it with the lid, place the dish in the oven and then start the preheating process with the casserole dish already inside.

Preheat to 475 °F and from the moment the oven is turned on, the bread is to be baked for one hour. Serve warm or later in the day with different meals.

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