This gluten-free seed bread is packed with hearty, nutritious seeds and nuts, giving you that perfect crunch in every bite. Whether you’re looking for a healthier bread option or a flavorful, nutrient-dense slice of bread to pair with your favorite toppings, this is the recipe to make. For those with multiple allergies, this bread is also vegan and can be made nut-free!
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Have you ever struggled to find a gluten-free bread that’s as hearty as it is delicious? This seed-packed recipe is about to become your favorite!
I am really excited about this new brown seeded bread recipe. I have to give credit for this recipe idea to my mother-in-law. She attended an event and sweet-talked the caterer into giving her a few loaves of the gluten-free dark-colored seed bread to bring home. Although the caterer would not share the recipe with my mother-in-law, giving my mother-in-law a few loaves allowed me to taste it and figure out how to create my own version!
I have been determined to create a bread with seeds and nuts that would taste like the bread I tasted. After a few tries, I think my version is even better than the one I tasted! This vegan seed bread has a satisfying crunch in each bite you take! This new bread with nuts and seeds uses no gluten free flour, and yet it forms a sturdy, sliceable loaf without crumbling. Please let me know what you think.
If you love all types of bread, I have some of the best gluten-free bread recipes on the blog— regular gf yeast bread, yeast-free bread, and sourdough.
Allergen Information:
This homemade seed loaf recipe is:
- gluten-free
- dairy-free
- egg-free
- gum-free
- soy-free
It is also completely vegan. If you use the coconut oil, this bread is without seed oil. Omit the nuts to make it nut-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- The seed mix for this bread includes the pumpkin, sesame, sunflower, flaxseed, and chia seed pictured above. Crushed hemp seeds are optional and not pictured in the photo.
- Gluten-Free Rolled Oats – It is very important to use gluten-free oats in this recipe. Regular oats are cross-contaminated with wheat. Gluten-free oats will be labeled on the front of the bag of oats.
- Coconut Oil – I love the slight sweetness of coconut oil in this seed bread recipe. You can use any oil you have on hand.
- Molasses – I used blackstrap molasses for a more savory flavor.
- Maple Syrup – Use natural maple syrup.
- Psyllium Husk Powder – Gluten-free baked goods need a binder to hold them together. I used psyllium husk powder. You can substitute this binder with 1/2 teaspoon of xanthan gum. To learn more about binders in gluten free baking, please see the Related Reading section below. Note: I recommend using Anthony’s psyllium husk powder. It is gluten-free, high quality, and will not turn your baked goods purple as other brands can.
- Nuts – Use any type of nuts. I like to use chopped pecans or walnuts.
- Salt – I used sea salt, but you can use any type.
Tips for the Best Gluten-Free Seed Bread Recipe:
1. Let the seed batter sit for 45-60 minutes so everything absorbs the liquid.
2. Use raw, unsalted nuts and seeds.
3. Because this gluten free seeded bread is so dark, to check for doneness, use a toothpick. Insert it into the top of the bread. If you see no crumbs or crumbs on the toothpick, the bread is finished baking.
Steps To Make Brown Seeded Bread:
Step 1: In a large mixing bowl, combine the seeds, nuts, psyllium husk powder, and salt.
Step 2: Add the chopped nuts, oil, maple syrup, molasses, and water to the bowl. Stir everything thoroughly until combined.
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Step 3: Let the mixture sit for at least 45-60 minutes to thicken and absorb the liquids.
Step 4: After the dough rests, preheat the oven to 350º F.
Step 5: Line an 8×4 inch bread pan with parchment paper. I love this bread pan because it is inexpensive and uses a non-toxic coating to make it non-stick. Transfer the dough to the pan and press it down evenly with a spoon.
Step 6: Bake the bread for 45 minutes or until the top is slightly golden. You can check its doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
Step 7: Remove the bread from the pan by pulling it up with parchment paper. Place it onto a cooling rack. Let the loaf fully cool before slicing.
Frequently Asked Questions:
This loaf is very easy to make nut-free. Just omit the nuts!
You can omit the flaxseed meal if you would like. You can substitute almond flour or additional hemp seed meal.
You can use any oil for this recipe. I personally like to avoid using seed oils, but any will work.
This bread is pretty dense compared to sandwich bread. If your bread is too dense, add more water next time you make this recipe.
✅ Sandi’s Pick:
This easy-to-use vacuum sealer is my go-to product for sealing food and gluten-free baked goods before putting them into the freezer. It prevents freezer burn in baked goods like this seed bread.
- It comes in two sizes of bags, which makes it easy to prevent waste.
- This has a safety lock that must be in place before using it.
How to Store Gluten-Free Seed Bread:
- Allow the bread to fully cool to room temperature.
- Place the bread in an airtight container.
- To freeze this bread, wrap it in aluminum foil, then place it into a freezer-safe zipper bag. If you have a vacuum sealer, I love the one I pictured above. The vacuum sealer will help keep this bread fresher longer in the freezer.
Top this seed and nut bread with:
- Avocado, tomatoes, and an olive oil drizzle.
- Hummus and toasted pine nuts.
- Cream cheese, smoked salmon, and capers.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
How to Store Glute-Free Bread so they last longer.
More Gluten-Free Bread Recipes:
- Gluten-Free Sourdough Sandwich Bread
- The best Gluten-Free Bread Machine Bread recipe
- Gluten-Free Naan
- Gluten-Free Oat Bread (bread machine or oven bake!)
- Gluten-Free Yeast-Free Bread
- Easy Gluten-Free Whole Grain Bread (bread machine or oven bake)
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Seed Bread
Ingredients
- 1 cup sunflower seeds (Use raw and unsalted)
- ½ cup pumpkin seeds (I used raw pepitas)
- ½ cup gluten free rolled oats * see notes
- ⅓ cup chopped unsalted nuts
- ¼ cup chia seeds (white or black)
- ¼ cup flaxseed meal (Use whole seeds or ground)
- ¼ cup sesame seeds (Use raw and unsalted)
- ¼ cup hemp seeds *optional, see notes
- 1 tablespoons psyllium husk powder * see notes
- 1 teaspoon sea salt
- ¼ cup coconut oil *melted, see notes
- 2 tablespoons molasses (I used blackstrap molasses)
- 1-2 tablespoons maple syrup
- 1 cup water
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Instructions
- In a large mixing bowl, combine the seeds, gf oats, nuts, psyllium husk powder, and salt. Mix well.
- Add the chopped nuts, oil, maple syrup, molasses, and water to the bowl. Stir everything thoroughly until combined.
- Let the mixture sit for at least 45-60 minutes to thicken and absorb the liquids.
- After the seed dough rests, preheat the oven to 350º F.
- Line an 8×4 inch bread pan with parchment paper. I love this bread pan because it is inexpensive and uses a non-toxic coating to make it non-stick. Transfer the dough to the pan and press it down evenly with a spoon.
- Bake the bread for 45 minutes or until the top is slightly golden. You can check its doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
- Remove the bread from the pan by pulling it up with parchment paper. Place it onto a cooling rack. Let the loaf fully cool before slicing.
Notes
- Gluten-free baked goods need a binder to hold them together. I used psyllium husk powder. You can substitute this binder with 1/2 teaspoon of xanthan gum. Note: I recommend using Anthony’s psyllium husk powder. It is gluten-free, high quality, and will not turn your baked goods purple as other brands can.
- Hemp meal is optional. I used Organic crushed hemp seeds.
- It is critical to use gluten free oats if you have Celiac or are gluten intolerant. Oats are gluten free by nature, but they are grown near and processed with wheat, leading to cross-contamination.
- I used melted coconut oil. You can use any oil you prefer to use.
- Allow the bread to fully cool to room temperature.
- Place the bread in an airtight container.
- To freeze this bread, wrap it in aluminum foil, then place it into a freezer-safe zipper bag. If you have a vacuum sealer, I love the one I pictured above. The vacuum sealer will help keep this bread fresher longer in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Very easy and adaptable recipe. I did not use chia or sunflower seeds because I didn’t have them. Added more flax, nuts and dried cranberries. Turned out great! Thanks for a snowy day treat.
I am so glad you were able to adapt the recipe and use ingredients you had on hand. I appreciate your coming back to let me know, this info will also help others.
I just made this seed bread I did not have any pumpkin seeds so added black walnuts along with chopped English walnuts but had everything else. I did add 1/2 cup of raisins and 1/2 cup dried cherries. I found this seed bread absolutely delicious. Thank you. I will make again and again.
I am thrilled you loved this new bread recipe. I have already made a few loaves myself. I love its texture. Thank you so much for coming back to leave a comment!
The oats aren’t listed in the recipe directions on when to add them. I assume they need to be soaked too in the liquid? Thanks. The bread looks tasty and healthy!
Hi Sharla, the oats go in with the seeds. I clarified this in the recipe as well. Thank you!
Haven’t made yet. How much water? Quantity isn’t listed in the ingredients.
Sorry about that, 1 cup. I added it in to the recipe card.
I am so excited to make this super healthy recipe for my son. He needs a healthy bread recipe without rice flour. Just have to get the husks. Thanks so much!
You are very welcome. Please note this is a dense bread with a lot of texture, some kids don’t like texture in food, so I wanted to give you a heads up, just in case.