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’m anxious to try this bread! I love the clean, healthy ingredients. However, I can’t do almond flour, do you think oat flour would work? I have chick pea flour but sometimes it adds a flavor I’m not fond of….maybe in this bread it would be disguised with all the other great ingredients. Your thoughts?
So glad you’re thinking of giving it a try! We’ve only tested the recipe as written, so I can’t say for sure how it would turn out with oat or chickpea flour. Oat flour might be the safer option in terms of flavor, but it does behave a bit differently, so you might need to adjust the amount slightly. Chickpea flour could work too and might be more balanced with the other ingredients, like you said! If you do experiment, I’d love to hear how it goes, fingers crossed it turns out yummy for you! 💛
Sounds great
I made this a couple of weeks ago. The fresh bread was absolutely delicious! I put remaining slices in the freezer and toasting them straight from freezer works a treat. Still delicious! Thanks so much. Excellent GF bread recipe which is a nice change from the sub-par GF breads at the supermarket…!
I’m so happy you enjoyed it Kate, thank you for sharing 💚
I made this with not enough flax seeds, too much baking powder, and in the air fryer as the oven is broken. It’s 10/10 great – loving it warm with a bit of butter but can’t wait to have it with some soup.
Thank you for sharing your substitution Sian, it’s good to know you can make it work in an air fryer! So happy you loved it!
I made the seed bread and it came out great. I substituted sorghum and Teff flour for the buckwheat flour and added pine nuts. I love it!
I’m so happy to hear that! Thank you for sharing your substitution, it’s so helpful 💚
Can this be made oil free?
I have not tried to make it oil-free yet, let us know if you do! I do have 2 other bread recipes on the blog that are oil-free if you don’t feel like experimenting 🙂
https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/
https://plantbaes.com/red-lentil-quinoa-bread-gluten-free/
Enjoyed experimenting.
I used chickpea and millet flours, hemp seeds, extra sunflower and pumpkin seeds, extra water instead of buckwheat and almond flours, instead of nuts, instead of oil. Love it!
Thanks for the ideas.
Wow that’s awesome! So happy it worked, thank you for sharing x
I need to leave the almond flour out as I have kidney stones, and almonds are very high in oxylates. What can I sub for it?
You also mentioned to make it nut free to sub seeds for the nuts, but you did not mention anything about the almond flour.
Thanks, Beverly
Hi Beverly, you’re right I will add that part! You could try more buckwheat flour or some chickpea flour. Alternatively you might prefer our 1-ingredient buckwheat bread, for a low oxalates option 🙂
https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/
I really love it! It is sooooo delicious.
That makes me so happy! Thank you Karolina 💚
Hi Sarah,
Could psyllium husk and flax seeds be replaced with flax eggs?
I feel flax is better digested when ground hence the question.
Thank you.
Neeru
P.S. I love all your recipes.
So happy you’re enjoying the recipes Neeru, I tried it with ground flaxseed and thought it was a bit too dense to my liking, but it was still edible 🙂
Hi Sarah…. Made your gluten free seed bread today, will definitely be making it again!
Everyone loved it.
my guilt free toast , thanks for sharing ❤️
I’m so happy you love it Donna! Thank you for sharing 💚
Beautiful bread! Very happy with this recipe! 🙏
So happy you loved it Jasmin 💚
Hi Sarah, is it safe to use the psyllium husk also for kids?
Hi Angelica, within a recipe like this one absolutely 🙂
Thank you for sharing this recipe!
So simple and healthy!
So happy you liked it 💕
Could I replace buckwheat flour with some other type? Thank you for all your great recipes!
Hi Ana, I’m so happy you’re enjoying the recipes! I have only tested it with buckwheat, I’m sure some other flours will work, but you might have to play around with the measurements as all flours are a little bit different. I would love to hear how you go if you try it 💚
Can I make almond flour by blending up whole Almonds in a Vitamix, or are ground (blended) Almonds not the same as almond flour? Thanks 🌷
Almond flour is super easy to make at home. I just blend blanched almonds (with the 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, I sift it to keep the texture nice and light.
If you keep the skin on it makes almond meal. Almond flour is finer and lighter in color. Almond meal is made from almonds with the skins still on, so it has a coarser texture and a slightly darker look. I usually go for almond flour when I want something lighter and smoother, like in baking💚
Hi Sarah,
Made your Gluten free seed bread today.
Everyone loved it , will definitely be making it again. My guilt free way of having toast now.
Thanks for sharing
That makes me so happy! Thank you for sharing Donna 💚
My bread came out to be perfect. But there is a strong smell to it, what would it be?
Hi Surkhy, I’m so happy it came out perfectly! I did not notice any particular smell with this bread, only thing I could think of, if perhaps some of your seeds could have been old? Old seeds and nuts can have a bit of a rancid, almost fishy smell.
Amazing recipes of plant baes as always vegan and very interesting as well.
Hi Shalini, thank you so much for your kind words, so happy you enjoyed the recipe 💚
Thank you for sharing this recipe!
So happy you liked it 💚
How do I make this bread without baking soda?! I can can use yeast if needed…
I have only tried it as written, so I cannot guarantee results, but you could try adding more baking powder instead of the baking soda.Let us know how you go 💚
I live at 8000 feet. How do I make this bread and not have it sink in?
Sorry lovely, I’m not exactly sure, maybe someone else in the comments has more experience with baking at altitude! If you’re looking for an alternative, my new GF seeded bread shouldn’t be affected by it.
https://plantbaes.com/gluten-free-seeded-bread/
You’re going to love this Gluten-Free Seeded Bread recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!