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.
Video
Per Serving/Portion
Straight from your kitchens.
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I left my comment here yesterday, but never received a response nor I can see it here?
Hi Aneta, it’s just me responding to the comments, and sometimes I take a little day off 🙏 Hope you understand and have a great day, Sarah
Hi, I would like to make this bread, but could olive oil be changed for any other oil? Thanks
I think any liquid oil (not coconut) would work, let us know how you go 🙂
Thanks for your quick reply! It worked great! The loaf is fantastic. I gave it to a celiac person to try, and she was impressed with the nice texture! Love your recipes!
That’s amazing, so happy you and your friend liked it! Your loaf looks beautiful, thank you for sharing Rita 💚
Do you think this could be made without any oil or some other non-fat liquid substitute? TIA
I have not tested it, but I think it will affect the texture. Let us know if you experiment with the recipe 🙂 Alternatively you might prefer one of these recipes instead ⬇️
https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/
https://plantbaes.com/red-lentil-quinoa-bread-gluten-free/
Thank you.
Hi, looking forward to making this recipe, can I substitute more buckwheat flour or oat flour for the almond flour? Love your site! Thanks.
Hi Claudia, thank you for the kind words 💚 I have only tested the recipe as written. Almond flour helps give it a soft texture. Let us know if you experiment with the recipe 🙂
If you’re looking for almond-free bread recipes you might like one of these:
– https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/
– https://plantbaes.com/red-lentil-quinoa-bread-gluten-free/
Hi thanks for reply, I will try without the almond flour and let you know how it goes. I’ll look up your other recipes. Thank you.
Can’t wait to hear how you go 💚
I think there’s too much water in the recipe, my mixture came out so runny and it doesn’t look like you’re pouring 2 and 1/4 cup of water in the video, looks less….It’s in the oven now, so will see what happens 🤞🏼🤞🏼🤞🏼
Hi Aneta, 2 1/4 cups of water is correct, the mixture is indeed runny, and it firms up in the oven. Hope you love the bread 🙂
I absolutely hate to be “that person” but do you have any recommendations on what could work as a substitution for the pumpkin seeds? Perhaps something like thin sliced almonds? I am allergic but this looks fantastic.
HI S, no worries at all, that’s what I’m here for, always happy to give a substitution recommendation 🙂 sliced almonds sound delicious, or you can add more sunflower seeds or walnuts. Hope you love it, and let us know how you go 🙂
The bread is great!
I can’t eat almond flour, so I have put chickpeas flour, and it worked out just fineg (even though I know it is not a good substitute). However, I don’t know why, but around all the walnuts inside bread, I have gotten like black layer around it, and I don’t know why. The taste is still ok, but looks a bit funny. Do you know why this happened?
Hi Maria, thank you so much for sharing, it’s wonderful to know that it worked with chickpea flour! The texture looks great, I’ll have to try it for myself 😍
About the discoloration around the walnut, it’s totally harmless, it’s a natural reaction. The polyphenols in walnuts react with oxygen and the pH of the dough, and when exposed to moisture and heat, they turn brown or sometimes slightly purple. This can be stronger if your dough is more alkaline, for example, if it contains baking soda like in our bread (which is not the case in sourdough for example). I genuinely don’t mind the color change, but if you do, you can try using fresher walnuts or lightly toasting them before adding them to the dough, it should help reduce it 🙂
Great! Thanks a lot for the explanation. Yeah, there was no change in taste, just this black colour. I don’t mind it , now that I know it’s harmless. 😊😊
You’re more than welcome lovely 🥰