Gluten-Free Seeded Bread

This gluten-free seeded bread is incredibly easy to make, super nourishing, and has the best chewy, nutty texture. Packed with fiber, healthy fats, and whole seeds, it’s perfect toasted with a spread or as a base for savory toppings. It also holds together beautifully, which isn’t always the case with gluten-free breads.

It’s a great option for anyone looking for a more nourishing homemade bread recipe or to work on your gut health in a super easy way. Studies show that eating a wide variety of plants is a great way to support gut health by keeping your gut microbes happy. One commonly recommended goal is to include at least 30 different plants per week in your diet. This bread includes 9 unique plants in one recipe, making it a delicious and simple way to reach that goal!

It took me over 10 trials to perfect this recipe, and I could not be happier with the results. We’ve been having it on repeat for avocado toasts, but my favorite way to enjoy it is toasted with some tofu cream cheese and blueberry jam. The nutty taste pairs so beautifully with the creamy texture and berry spread!

Why I love this recipe (as a nutritionist)

• Gluten-free: perfect if you have to avoid gluten
• Packed with nuts and seeds: rich in minerals, and linked to reduced risk of chronic disease. Consuming a 28g daily serving is linked to a 20% lower risk of early death.
• Gut health friendly: with 9 to 11 unique plants (depending on whether you’re using seasonings or not), including psyllium husk (a great prebiotic), each slice is a feast for our microbiome
• High in fiber: thanks to flax, seeds, and whole grains
• Good source of healthy fats: from walnuts, seeds, and olive oil
• Meal prep friendly: stays fresh for days and freezes well
• No fancy equipment: no blender or processor needed, just a bowl, spatula, and loaf pan
• No rise time: just mix and bake, so easy!

Ingredient notes

• Walnuts, flaxseeds, sunflower seeds, sesame seeds and pumpkin seeds: add minerals crunch and healthy fats
• Buckwheat flour: naturally gluten-free and great for density
• Psyllium husk: essential for the chewy texture and binding. It acts as a gluten replacement.
• Apple cider vinegar and baking soda: react to help the loaf rise

How to make this recipe (summary)

Start by preheating the oven to 350°F (180°C) fan. In a large bowl, add all dry ingredients, then pour in the vinegar, oil, and water.

Mix everything together until fully combined into a thick batter.

Rest the batter in the pan for 10 minutes to allow the psyllium to activate.

Bake on the middle rack for 90 minutes until the crust is firm and deep golden brown.

Cool the bread on a wire rack to prevent it from steaming and softening underneath.

Slice once completely cool. The crumb holds together beautifully!

View recipe card below for detailed instructions.

Variations and tips

• Do not use chia seeds: including them gave the bread a more spongy texture
• Mix the seeds: I have tried different combinations, and the one provided here is my favorite. However, you can play around with the amounts slightly. Just make sure you end up with the same amount of seeds at the end to obtain similar results
• Make it nut-free: replace walnuts with extra sunflower or pumpkin seeds
• Add flavor: try caraway, fennel, chili, onion flakes or cumin seeds for extra aroma
• Make it sweet: add a dash of maple syrup or coconut sugar, skip the garlic flakes, however a little thyme or rosemary can be lovely when paired with sweet toppings.
• Toast it: The nutty flavor is next level when toasted. I like to put mine in the air fryer for a few minutes.
• Storage: Keep it in the pantry for 2 days. Keep it in the fridge for 5 days; however, it loses a little of its texture after being in the fridge, and I prefer to have it toasted in that case. Slice and freeze for up to 2 months. It’s great reheated in the air fryer or oven.
• Don’t skip the psyllium: it’s key for texture and structure
• If you like this recipe, you’ll also love our 1-Ingredient Buckwheat Bread or Red Lentil Quinoa Bread.

Why you’ll love this gluten-free seeded bread TLDR

• Fiber-rich
• Gut health friendly
• Super satisfying
• Meal prep friendly
• Gluten-free

FAQ

• Is this bread gluten-free? Yes, it uses naturally gluten-free flours like buckwheat and almond.
• Can I make it nut-free? Yes, just swap walnuts for more pumpkin or sunflower seeds.
• How do I store this bread? Keep it in the pantry for 2 days. Keep it in the fridge for 5 days; however, it loses a little of its texture after being in the fridge, and I prefer to have it toasted in that case. Slice and freeze for up to 2 months. It’s great reheated in the air fryer or oven.
• What can I use instead of psyllium husk? There’s no direct substitute for psyllium that gives the same structure. It’s best not to skip it.

Gluten-Free Seeded Bread

Favorite

A hearty gluten-free seeded bread made with buckwheat flour, nuts, and seeds. Rich in fiber and healthy fats, perfect for toasting.

PRINT RECIPE PIN

Prep Time : 10 minutes mins

Cook Time : 1 hour hr 30 minutes mins

Total Time : 1 hour hr 40 minutes mins

Equipment

• Loaf Tin

Servings 20

Ingredients

• ▢ ½ cup (85 g) flaxseed
• ▢ ½ cup (60 g) pumpkin seeds
• ▢ ½ cup (50 g) walnuts - roughly chopped
• ▢ ¼ cup (35 g) sunflower seeds
• ▢ 2 tbsp (18 g) sesame seeds
• ▢ 1 cup (120 g) buckwheat flour
• ▢ ¼ cup (20 g) whole psyllium husk
• ▢ ½ cup (56 g) almond flour
• ▢ 1 ½ tsp (6 g) baking powder
• ▢ 1 ½ tsp (6 g) baking soda
• ▢ 1 tbsp (15 ml) apple cider vinegar
• ▢ 1 ½ tsp (9 g) sea salt flakes
• ▢ 1 tbsp (10 g) garlic flakes - optional
• ▢ 1 tsp (1 g) dried mixed herbs - optional
• ▢ 3 tbsp (45 ml) olive oil
• ▢ 2 ¼ cups (535 ml) water

Instructions

• Preheat the oven to 350°F (180°C), fan on.
• In a large mixing bowl, add the flaxseed, pumpkin seeds, walnuts, sunflower seeds, sesame seeds, buckwheat flour, psyllium husk, almond flour, sea salt flakes, garlic flakes, mixed herbs (if using), baking powder, and baking soda. Pour the apple cider vinegar over the baking soda to activate it, you’ll notice it begins to bubble. Then add the olive oil and water, and stir well until all combined.
• Line a loaf pan (9.5x5x2.5in) (24x13x6.5cm) with baking paper. Pour in the mixture and let it sit for 10 minutes. Optionally, sprinkle extra seeds on top for decoration.
• Place the pan horizontally on the middle rack of the oven and bake for 90 minutes.
• Once baked, remove the loaf from the pan and baking paper immediately, and place it on a cooling rack to prevent moisture from softening the crust (see notes). Allow it to cool completely before slicing, I made 20 slices.

Notes

• Mixed herbs: Use any herbs you’d like, rosemary, thyme, oregano, basil.
• Cooling tray: If you do not have a cooling tray, use a wire rack from your oven or grill toaster.
• Cooling time: When bread or cake cools, the texture sets and the steam escapes, helping it firm up. This also allows moisture to redistribute evenly, so the crumb isn’t gummy in the middle or dry at the edges.

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 130 kcalCarbohydrates 6 gProtein 4 gFat 10 gSodium 251 mgFiber 3 gCalcium 55 mgIron 1.5 mg