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Gluten-free Seeded Bread Recipe

30 Minutes



This Gluten-free Seeded Bread recipe is so easy to prepare that you will laugh. It doesn’t require any yeast, kneading or rising, and it’s gluten-free! So if you can throw a few ingredients into a bowl and stir them good, you will manage on your first go.



Adjust Servings
250 grams GF oats
160 grams sunflower seeds
60 grams pumpkin seeds
75 grams almonds
120 grams flax seeds
30 grams chia seeds
25 grams psyllium husk
13 grams salt
60 ml olive oil
600 ml water
Nutritional Information
210 Calories
15 g Fat
7 g Protein
15 g Carbs
0 g Sugars


Stir well!
Preheat the oven to 200 °C. Spread the sunflower, pumpkin, flax and almonds on a baking tray and bake for 15-20 minutes until brown. Stir halfway through baking. Pour all the dry ingredients into a large bowl. Add the toasted nuts and seeds and mix. Add the wet ingredients. Mix everything thoroughly. The mixture will begin to come together and become very thick as the chia seeds and psyllium husks absorb all the water.
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Bake the bread!
Tip the mixture into an oiled loaf tin (20 x 10 cm). Cover and refrigerate for a at least 1 hour. Preheat the oven to 200 °C. While the oven is warming up, remove the bread from the fridge and allow it to reach room temperature. Bake the bread for approximately one hour. Once the bread is baked, carefully remove it from the loaf pan and let it cool on a rack. (Make sure the bread has cooled before you slice it). Enjoy with your fav spread!
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