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This Gluten Free Seeded Bread is naturally vegan, and really simple to make. I rarely ever eat bread anymore as most wheat free breads on the market still have eggs in them or just aren’t very healthy. This hearty bread is the perfect alternative for you to make with ease at home. Are you ready to try the best gluten-free bread?!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Having a go-to gluten free bread recipe on hand is a great idea for all year round! The good news is, this easy seeded bread recipe will be your new best friend! Whether you’re using it for sandwiches, toast, or something else, homemade bread will always beat out traditional bread! Besides the health benefits that come along with making your own bread, it just tastes so much better!
This vegan bread is also really easy to make! You don’t even need a stand mixer with a dough hook for this one! There is also no kneading required! Trust me, this bread is quick to make and even better to enjoy, you are certainly going to love it!
For more gluten free bread recipes, try my Gluten Free Focaccia or Gluten Free Naan Bread. A delicious topping for this seeded bread would be my Garlic Mushrooms on Toast recipe or try dipping it into my Beetroot Soup, Beetroot Hummus or Creamy Butterbeans.
Ingredients to make Gluten Free Seeded Bread
- Walnuts – add a delicious flavour to this seed bread.
- Pumpkin Seeds – have all sorts of great health factors including being a great source of vitamins and minerals.
- Chia Seeds – help with gut health, making this nourishing bread good for your digestive system!
- Ground Flax Seeds – provide antioxidants and fibre. Plus, they also help to bind the ingredients together! If you have some spare try baking my Gluten Free Carrot Cake.
- Dried Oregano – this is my hero ingredient for the seeded bread! It adds a nice savoury flavour and really takes it to the next level!
- Buckwheat Flour or Brown Rice Flour – If you want this to be a grain-free bread, stick with buckwheat flour. For whole grains, yet still gluten-free, I recommend brown rice flour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Walnuts – You can substitute pecans in place of wanuts.
- Seeds – If you don’t have one of the seeds listed, you can substitute for other types of seeds such as sesame seeds, hemp seeds or poppy seeds for example.
- Flour – I use buckwheat and brown rice flours because they are gluten free, but you could also use another gluten free bread flour. If you don’t have that restriction, you could use whole wheat flour or all purpose flour.
Variations
- Spicy – While I wouldn’t recommend adding anything to the bread dough itself to spice it up, I would certainly recommend using this bread with my Spicy Butterbeans on Toast recipe!
- Deluxe – You can let your imagination go wild with the toppings for this. It is great for lunch with some smashed avocados on top. It is also perfect for dipping into soup, etc. Another fun option is to add some dried fruit to the dough for a slightly sweeter seeded bread. It’s delicious topped with my Smoked Mackerel Pate.
- Kid friendly – You can use this bread for your kids’ favourite sandwich! Whether it be peanut butter and jelly or ham and cheese, this healthy bread is much better for them than the white bread you’ll find at the store! Another great option is to use it for French Toast with some maple syrup drizzled on top! Or you could make them my Gluten Free Flatbread which has just 3 ingredients.
How to make Gluten Free Seeded Bread
Step 1: Firstly, combine the walnuts, seeds, and oregano in the blender and blend until it becomes fine crumbs. This takes about 45 seconds for me.
Step 2: Add the flour to the seed mix and blend again for about 10 seconds until it is completely combined.
Step 3: Move the mix into a large bowl and add the remaining ingredients.
Hint: Despite not having yeast or gluten, I found that using cold water still works better than warm water in this recipe. Hand mix it thoroughly and allow it to rest for 10 minutes.
Step 4: Preheat the oven to 180C (360 degrees F). Line a loaf pan with parchment paper and grease it. I use coconut oil. Once the dough has rested, put it in the baking tray and press it down flat. Put it the preheated oven for 45 minutes.
Step 5: Remove from the oven and let the bread cool for 20 minutes before slicing.
Hint: When pressing the dough into the baking tin, press it fairly low for best results. I aim for roughly 4cm thick.
Leftovers
If you have leftover flaxseed bread, you can store it at room temperature for around 3-4 days. Storing it in the refrigerator will dry it out. Make sure to store it in an airtight container or wrapped in plastic wrap or aluminium foil.
Recipe FAQs
My favourite combination is pumpkin, chia, and flax seeds. That being said, plenty of other seeds work great for multi-seed bread! For example, sunflower or sesame seeds are some other great options!
Seeded bread has a lot of great health benefits! The nuts and seeds have healthy fats as well as fiber, which helps to lower cholesterol levels!
I think the best way is to mix it right into the dough. I combine them in a blender and mix them with the flour to make the dough. If you have extra seeds, you could also sprinkle some on top.
You can use seed bread for almost anything you’d use other sliced bread for! It is delicious with some vegan cream cheese on top, especially when toasted. You could also mix up a vegan garlic butter to spread on top and air fry it for some delicious garlic bread!
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Gluten Free Seeded Bread
Equipment
- Food blender
- large mixing bowl
- bread baking
- baking paper
Ingredients
- 1 cup walnuts
- 3 cups pumpkin seeds
- 2 tbsp chia seeds
- 2 tbsp ground flax seeds
- 1 tbsp dried oregano
- 1 cup buckwheat flour or brown rice flour
- 2 cups cold water
- pinch salt + pepper
Instructions
- Firstly, add the walnuts, pumpkin seeds, chia seeds, flax seeds and oregano to the blender and whiz into fine crumbs (takes around 45 seconds in my processor)
- Now add the flour and blend again for roughly 10 seconds until thoroughly mixed
- Place the mix into a large bowl and add the water, salt and pepper. Hand mix thoroughly and allow to rest for 10 minutes
- Meanwhile, pre-heat the oven to 180C / 360F and line a bread baking tin with baking paper and grease (I use coconut oil to grease)
- After 10 minutes, place the mix into the baking tray, pressing the mixture down flat and place in the oven for 45 minutes. Once cooked, remove from the oven and allow to cool for 20 minutes
Hi, what could I use instead of chia seeds please? They really don’t agree with me!
Thank you.
Hey Zoe, I would just up the quantity of flaxseed to replace the chia 🙂 enjoy!
This looks great James. Would there be any way to make it nut free? Increase the amount of seeds? Cheers.
Good question Jen, I think adding more seeds should work fine 🙂
Can you use Ground FLAX instead of seeds? If so how much?
Hey Susana, It is already ground flaxseed. I will edit that in the recipe to make it clearer 🙂
love it!
There are alternatives to psyllium husks
Such as flax meal
It’s oftrn experimental however
If lint amount if bread daily psyllium husks flour is usually safe plus high finer content good for many gastric issues and digestion.
hi this recipe sounds awesome and im sure will taste fabulous, I am going to make it for my daughter who has candida and a leaky gut problem . However can you please tell me what I can substitute for the psyllium husks cos I don’t think that she wont be able to eat that ?
Hi Shobna, unfortunately that’s one of the important ingredients to help the bread stick together (it kind of acts like gluten a little)
Would Xantham Gum work as a substitute for psyliuum Husks?
I don’s see Psyllium Husk in the recipe. Am I missing something?
I managed to change the recipe to not need psyllium husk to make it more accessible for everyone 🙂 so the correct recipe is the one on the page now. Enjoy!