Free From Bread For Busy Families

As a mum running a made‑to‑order bakery and homeschooling five children, my days fill up fast.  Long mixes and intricate breads don’t fit around maths lessons and school runs.  A no‑knead loaf solves this.  It takes only a few minutes to prepare, rests overnight and bakes into a hearty, allergy‑friendly loaf the next morning.  The aroma of freshly baked bread makes our kitchen feel welcoming, and the children love helping me slice it for breakfast.

Running Cultured Bakehouse has opened my eyes to how many families cope with food allergies.  UK food law highlights fourteen major allergens — celery, cereals containing gluten (wheat, rye, barley and oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame seeds, soybeans, sulphites and tree nuts .  We keep these out of our test kitchen, and this recipe does the same.  By swapping wheat flour and oats for a certified gluten‑free flour blend and sticking to seeds that don’t appear on the allergen list, this bread becomes a safer option for friends and family.

 

Ingredients (makes one loaf)

• 300 g (about 2½ cups) gluten‑free flour – I use plain Dove's Freee

• 30 g (¼ cup) chia seeds: packed with fibre and omega‑3s.

• 30 g (¼ cup) milled flaxseed (linseed). The colour of the linseed can be dark or light. Keep that in mind. 

• 40 g (¼ cup) pumpkin seeds.

• 40 g (¼ cup) sunflower seeds. 

• 1 tsp (5 g) sea salt.

• 7 g (about 2¼ tsp) fast‑acting dried yeast.

• 1 tbsp (15 ml) maple syrup 

• 400 ml (1¾ cups) lukewarm water.

Optional add‑ins: a teaspoon of ground cinnamon or mixed herbs; rolled oats; extra seeds for sprinkling on top before baking.

 

Method

• Prepare the tin: Line a 12×22×6 cm loaf tin with parchment paper .

• Mix dry ingredients: In a large bowl combine the gluten‑free flour, chia seeds, milled flaxseed, pumpkin seeds, sunflower seeds and salt .

• Activate the yeast: In a jug, whisk the lukewarm water with the yeast and maple syrup until the yeast dissolves .

• Combine: Pour the liquid into the dry mixture and stir thoroughly.  The dough will be wet and sticky.

• Transfer and smooth: Scrape the batter into the prepared tin.  Dip a spoon in water and smooth the surface .

• Prove: Cover and leave to rest at room temperature for 6–8 hours or overnight .  The loaf won’t rise dramatically because of the heavy seeds, but it should look slightly puffed and hold an indentation when gently pressed.

 

 

• Bake: Preheat the oven to 220 °C (200 °C fan) or 425 °F.  Bake for 55–60 minutes until the loaf is darkened; tap the bottom and listen for a hollow sound .  If it sounds dense, return it to the oven for a further 5 minutes.

• Cool and slice: Remove from the tin and cool completely on a wire rack.  Slice thickly and serve plain or with your favourite spreads.

 

 

Freezing tip: Slice the cooled loaf and separate slices with pieces of parchment before freezing so they don’t stick together .

Why this bread works for our family

 

• Quick prep, long rest: This recipe requires less than ten minutes of hands‑on time.  The loaf ferments slowly while we sleep, making it ideal for busy days.

• Nutritious and filling: Seeds like chia, flax, pumpkin and sunflower add fibre, plant protein and omega‑3 fats, helping us feel full until our next meal.  Avoiding cereals containing gluten also makes the loaf accessible to those with coeliac disease or wheat allergies .

• Allergy‑friendly: By omitting the 14 regulated allergens , this bread suits friends and customers with different dietary needs.  Using gluten‑free flour and seed‑based protein makes it both wholesome and inclusive.

• Family involvement: Mixing the ingredients is simple enough for older children to do; younger ones enjoy sprinkling seeds on top.

• Versatile: Toast slices for breakfast, top with avocado for lunch or pack them as a hearty snack.  Freeze extra slices to reduce waste.

From my kitchen to yours

This no‑knead seed bread has become a staple in our home.  It gives us a nourishing slice without taking away from time spent learning and baking together.  What seeds or spices will you add to make it your own?  Could a loaf like this simplify your mornings?  Share your thoughts and discoveries — our community thrives on learning from each other.