Gluten free seeded bread

I can’t remember when I first came across this recipe but there are various versions online.  I have made a couple of changes to the original one.

A slice of this loaf is a very satisfying alternative to bread.  It’s very flavoursome so you can eat on its own or with a poached egg or little nut butter spread on top.  It is an excellent source of protein, good fats and fibre.

Makes one loaf

135g sunflower seeds
90g flax seeds
65g hazelnuts or almonds – roughly chopped
145g  rolled gluten free oats (I frequently substitute buckwheat, millet or quinoa flakes which are naturally gluten free)
2 tbsp chia seeds
4 tbsp psyllium husks, OR 3 tbsp of psyllium husk powder
1 tbsp maple syrup or good quality runny honey
3 tbsp melted coconut OR avocado oil or ghee

 What to do

In a mixing bowl combine all the dry ingredients, adding 1 tsp of good quality sea salt or pink Himalayan salt, and stir well.

Whisk together the maple syrup, coconut oil (or alternatives) and 350ml water in a measuring jug.

Add to the dry ingredients and mix well until everything is completely soaked and the dough becomes very thick – if it is too thick to stir, add one or two teaspoons of water until it is manageable.


Place the mixture in either a flexible silicon loaf tin or ordinary bread tin (if using the latter line with a suitable backing parchment and leave some overlapping so you can get the loaf out easily – see cooking instructions below).  Smooth out the top with the back of a spoon.

Leave for at least two hours, all day or overnight. The dough will not rise but should retain its shape even when you pull the sides of the loaf tin away from it (you can only check this if using a silicon loaf tin).

Preheat the oven to 175°C/350°F/gas mark 4. Bake the loaf on the middle shelf of the oven for 20 minutes. Remove from the tin and then place upside-down directly on the oven shelf and bake for a further 30 to 40 minutes. The bread should sound hollow when it is tapped. Allow to cool completely before slicing.

The bread will keep in a tightly sealed container for up to five days. It freezes well too – slice before freezing and interleaf with baking parchment for quick and easy toast.

You can of course substitute different nuts and seeds according to your preference or maybe add some goji berries if you want a fruity version.


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