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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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Can this be made without oil? Could oil be swapped for plant based milk or even a nut butter?
I haven’t tried it, but we have two other bread recipes on the blog that are oil-free 🙂
Can the buckwheat flour be substituted by whole buckwheat somehow?
That’s a very interesting idea! If it’s raw buckwheat, you could blend it very finely until you get a flour consistency. It may not work with toasted buckwheat. Let me know if you try 💚
Hi there, hope you are well. I want to bake this bread looks so yummy but I would like to know if I can substitute the almond flour with some other kind of flour
Thank you 🙏
Hi, lovely. I have only tested this recipe as written, so I can’t guarantee results, but could you substitute more buckwheat flour? Let me know how you go 💚
I made this bread and it is absolutely delicious! I followed your instructions exactly. I am able to slice with a bread knife, but the bread is “fragile”, and falls apart when I try to pick it up. Would flax seed MEAL make it “glue” together better? Or maybe some chia seed in addition to the recipe ingredients? I want to use this bread for avocado toast or open face sandwiches, but so far I need to use a fork and knife. It is a little tricky to get it out of the toaster, LOL. Did I do something incorrectly?
Hi lovely, I’m so happy you’re enjoying the taste! I’ve made this bread so many times now but have not had the issue of it crumbling. Did you use the psyllium? Or did you make any substitutions to the recipe? Did you use a similar size loaf pan? 💚
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 💚