Gluten-free seed bread
For all those among you who don’t like or can’t eat gluten – and for everyone else too. This bread does away with all the nasty preconceptions you might have around gluten-free bread. It’s juicy, textured and rich, made from sunflower seeds, oats, linseed, hemp seed, hazelnuts and Grafschafter sugar beet syrup.
If you have a large freezer at home, we’ll be happy to send you a bigger batch frozen.
If you want to try on your own, have a look at our recipe, and click here… unfortunately it is only in German, but with a little google translate, you surely can figure it out.
Unfortunately, if you suffer from celiac disease this bread isn’t suitable for you.
Our gluten-free bread tastes best if you briefly reheat it in the oven. If the bread is frozen, leave it overnight to thaw completely.
Preheat your oven to 180°C – in case of a conventional or gas oven bake the bread for about 13 min without covering it up. In a convection oven bake it for about 10 min without covering it up.
It’s best to let it cool down for 5-10 min before you gently slice it into 1cm thick slices with a very sharp bread knife.
Due to the lack of gluten this bread is much more delicate than regular bread, so be sure to use soft butter.
Try it with our spring butter from Erdhof Seewalde to bring out all the flavours or add any of your favourite sweet or savoury toppings and spreads.