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
- If you like this recipe, you’ll also love our 1-Ingredient Buckwheat Bread, Healthy Almond Flour Crackers, 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
Yes, it uses naturally gluten-free flours like buckwheat and almond.
Keep it in the pantry for 2 days, or in the fridge for up to 5 days. It loses a little texture in the fridge so 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.
There’s no direct substitute for psyllium that gives the same structure. It’s best not to skip it.
Almond flour helps give it a soft texture. You could try more buckwheat flour or chickpea flour. A reader, Maria, made it with chickpea flour and it worked. If you want an almond-free option, my 1-Ingredient GF Buckwheat Bread is the one to try.
I haven’t tested it without oil, but my 1-Ingredient GF Buckwheat Bread and Red Lentil Quinoa Bread are both naturally oil-free if you’d prefer to go that route.
Keep the flax seeds whole for this recipe. They create a gel that helps everything hold together. Ground flaxseed changes the water ratio, and in my testing the bread became too dense.
I’ve only tested it with buckwheat, but other flours should work. You may need to play with the measurements. If you have whole raw buckwheat, you can blend it very finely until you get a flour consistency.
Yes. Blend blanched almonds (skins removed) in a food processor or high-speed blender until they turn into a fine, soft flour. If there are any bigger bits left, sift it to keep the texture nice and light. If you keep the skin on it makes almond meal, which is coarser and darker.
If your oven doesn’t have a fan setting, increase the temperature by 10-20 °C (about 25-35 °F). For example: 160 °C fan becomes 170-180 °C conventional, or 350 °F fan becomes 375-385 °F conventional. Rotate your tray halfway through for even baking.
2 1/4 cups of water is correct. The mixture is indeed runny, and it firms up in the oven.
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.
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I made this recipe yesterday. I was able to get most of the ingredients at Winco in their bin section.
This recipe is rich, dense, and chewy. I love the flavor especially toasted! I’m sharing this recipe.
Thank you!!
That’s awesome, Donna! So happy you loved it. Thank you so much for sharing ❤️
Hi Sarah, me again, it might be the buckwheat flour, I used a whole BW flour rather than white. I’ll switch it up.
Oh great, let me know how you go, lovely 💚
Hi Sarah, first time making today, my bread is a chocolate brown dough rather than golden brown like other images , any suggestions, I wonder if this changes flavor. Im going to try again
Very yummy bread, great recipe! It is a very soft bread texture though; do you have suggestions to make it a bit more chewy/gluten-style bread like?
Hey Maud! So happy you liked it! This is a different texture than a gluten-free bread. Maybe you would prefer our gluten-free buckwheat bread, which has a chewier texture. I especially love it toasted. Leave the link below if you want to give it a go 🥰
https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/
Thank you Sarah. I’ll definitely give that a try 👍🏼
Hi Sarah, it looks great, I don’t have buckwheat flour so can I use oat flour instead?
I have not tried it with oats, let us know if you do !
Hi Sarah, I love this recipe, have made it twice and getting ready to make again! My question is can white vinegar be used in place of the apple cider vinegar?
Hey Jane! It should activate the baking soda just the same, and I don’t think it would change the taste much. I’ll definitely give it a go. Let me know how it turns out! ❤️
Hi Sarah, Thanks for posting the recipe. Could you use almond meal instead of almond flour? What difference would that make please?
Hey Leslie! Almond meal will slightly change the texture; it won’t be as soft and might be slightly more crumbly. In general, for breads and cake I would recommend using almond flour, but in a pinch, I have used almond meal; it’s still good, just not perfect 🙂
I don’t have almond flour can l substitute it with another flour
Hi Sheila, I have not tested it with other flours, but if you ead through the blog comments, you will find some people have experimented with chickpea flour 🙂
I just tried a freshly baked loaf after letting it cool for an hour. It is very tasty and perfectly moist. There are so many different flavours in this bread. The slight taste of walnut and buckwheat are very nice. Thank you!!
Hi Åsa! I’m so happy you loved it! Thank you so much for sharing ❤️
Thank you so much for this recipe. The bread is delicious and so easy to make. I had to cook longer as it was still a little doughy after 90mins. I might use a little less water next time. Thank you again, love it.
Hey Louise, I’m so happy you loved it, and thank you for sharing your tips, all ovens are a little different 🙂 I would recommend letting this bread completely cool down before slicing it, as it cools down, the texture changes 💚
Thanks for this recipe – it’s good to make GF instead of buying it.
Am following the recipe to the letter with fresh seeds & nuts but find the taste a little sour – what would be causing that?
Hi Gill, so happy you’re liking the recipe! If you used fresh seeds and nuts, I would perhaps look at the flour used. The other day, I bought some cashews from the supermarket and used them in a sauce the following day, and they had already gone rancid 😢
Lovely bread.
I don’t like the taste of buckwheat, so may use chickpea or mungbean flour, next time. We are now not big bread eaters, so I sliced the bread and froze a third of it, once I had cooled and sliced it. The bread freezes well.
Many thanks for all your other recipes too. Each one I have tried has been delicious.
Happy 2026.
Hey Meena! I’m so happy to hear you’re loving the bread and our other recipes! Happy New Year to you too! I’d love to hear how you go if you try with chickpea or mung bean flour 💚
Hey
I made this bread with chickpea flour and it was delicious.
That’s fantastic to know, instead of the buckwheat?
Yes, instead of the buckwheat flour, still making it gluten-free.
Amazing, thank you for sharing lovely 🙏
Can I use something other than buckwheat flour? It’s so expensive.
Hi Diane! I’ve only tested it with buckwheat flour, but some people have mentioned using chickpea flour. If you look through the comments, you may see the tips. Let us know how you go! 💚
Hi Sarah, thank you for this easy to make, quick, healthy AND tasty bread, it’s delicious. Rather than using a loaf tin, I used a square cake pan and reduced the cooking time. the the ideas for substituting oil with other ingredients (eg soy yogurt, nut butters) and will try these too.
Hey Christine, I love the idea of using a square pen for this. It looks great! Thank you for sharing your tips, and let us know if you experiment with the oil-free ideas 💚
What can you suggest to substitute the flax with? More psyllium husk? I can’t do chia either. Thank you!
Hey Monique! Perhaps some of the other seeds and a little bit more psyllium to make up for the binding, but I haven’t tested it =, so I can’t guarantee results. Let us know if you experiment with it x
Can I leave out the oil? Or perhaps substitute tahini or nut butter?
The oil is key to the texture, and I have not tested it without. Let us know if you experiment, otherwise I have a couple of other GF breads on the blog that can be made oil free 🙂
Hi Sarah, thanks for your reply. I substituted soy yogurt as I don’t use oil, and the bread turned out delicious, soft and more-ish. It will become my favorite!
That’s wonderful to hear! Thank you for sharing 💚
The recipe sounds great. Is it possible to exchange the almond flower with another?
Hey Sabine, I haven’t tried it with anything but almond flour. Let us know if you experiment at home! 🥰
Hello. Thank you for posting the bread recipe. Can psyllium husk powder be used instead of whole psyllium husk? Would that make a difference?
I would personally recommend psyllium husk, the powder can make it a little gummy. If you still want to try it, you’ll need to use a little less, other people have done it, and shared their tips in the comments 🙂