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“Awesome recipe! Turned out perfect. Pic here, a slice toasted with avocado, red onions and beetroot, carrot and cumin sauerkraut. Divine! Thanks for the recipe, it is a winner (and I am not even gluten free!) 🙂”
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! If you love this one, my 1-ingredient buckwheat bread, red lentil quinoa bread, and seeded crackers are next on your bake list.
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
- 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
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?
How do I store this bread?
What can I use instead of psyllium husk?
Can I substitute the almond flour?
Can I make this oil-free?
Do I need to grind the flax seeds, or can I use flax meal?
Can I substitute the buckwheat flour?
Can I make almond flour at home from whole almonds?
What if my oven doesn’t have a fan setting?
Why is my mixture so runny?
Gluten-Free Seeded Bread
Equipment
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.
- Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C), baking on the middle rack, and rotating the pan halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: it may need a little longer to become golden and cooked through.
Video
Per Serving/Portion
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When you say the oven is on “with air”, do you mean convection? And when I turn my convection on, it automatically lowers the temperature by 25 degrees. Do I set my oven to 375° so it ends up at 350°, or do I set it at 350°, in which case it will drop to 325°. Thanks
Hi Vonnee,
Yes, “fan on” means convection. There’s a note under the recipe that explains this in more detail. Convection circulates the hot air, so food cooks faster and more evenly.
If your oven automatically lowers the temperature by 25°F when you select convection, set it to 375°F so it adjusts to 350°F for baking. I haven’t come across that feature before. Could you let me know what model your oven is? I’d love to check it out.
I hope you love the recipe. Have a great day!
Sarah
Made it yesterday and really easy, quick and delicious recipe.
I did make a few changes. I used milled Flaxseed and chia seeds instead of sesame seeds and it turned out so so good.
Looks beautiful! Thank you for sharing your tips Cheryl 🥰
Just curious. If you pour the vinegar directly over the raising agents, won’t it fizz and neutralise before it can raise the dough? I would have thought it would be better to incorporate into the flour so that the bubbles created would be in the dough.
Hi Suzi, we found pouring it onto the baking powder, activates it, and allows for a better rise 😊