This Gluten Free Seeded Bread is naturally vegan and very easy to prepare. Many store-bought wheat-free loaves still contain eggs or rely on highly processed ingredients, so this hearty, homemade option is a wholesome alternative you can make with confidence. It’s packed with seeds and nuts for flavour, texture and nutrition — the kind of loaf that makes excellent toast, sandwiches or a savoury accompaniment to soups and dips.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gluten Free Seeded Bread
- Substitutions
- Variations
- How to make Gluten Free Seeded Bread
- Leftovers
- Recipe FAQs
- Gluten Free Seeded Bread Recipe
Why this recipe works
Having a reliable gluten-free bread recipe at home makes it easy to enjoy fresh, nutritious bread any time. This seeded loaf is simple and forgiving: there’s no yeast, no kneading and no special equipment required beyond a blender or food processor and a mixing bowl. Nuts and seeds replace much of the flour, giving the bread a dense, satisfying texture and a boost of healthy fats, fibre and protein.
The savoury note from dried oregano elevates the flavour, and the combination of pumpkin, chia and flax seeds helps bind the dough while adding a pleasant crunch. Because the recipe uses cold water and no rising time, it’s quick to assemble and bakes into a loaf that toasts beautifully and holds up well under toppings.
This loaf works equally well for everyday sandwiches and for serving alongside warm soups or spreads. If you like experimenting, try it with smashed avocado, vegan cheeses, or as a base for savoury toasts and dips.
Ingredients to make Gluten Free Seeded Bread
- Walnuts – add depth and a rich, nutty flavour.
- Pumpkin seeds – nutritious and provide a meaty crunch.
- Chia seeds – support texture and contribute fibre.
- Ground flax seeds – add fibre, antioxidants and help bind the mixture.
- Dried oregano – a small amount gives a subtle savoury lift.
- Buckwheat flour or brown rice flour – use buckwheat for a grain-free option, or brown rice flour for a whole-grain gluten-free loaf.
See the recipe card below for precise quantities and timings.
Substitutions
- Walnuts: swap with pecans or other nuts if preferred.
- Seeds: if you’re missing an ingredient, try sunflower, sesame or hemp seeds as alternatives.
- Flour: use any gluten-free bread flour blend if you have one; if gluten is not a restriction, whole wheat or all-purpose flours are also possible substitutes (texture will vary).
Variations
- Spicy pairing: instead of adding heat to the dough, pair slices with spicy spreads or legume-based toppings for a kick.
- Deluxe: top with seeds before baking for a decorative crust, or fold in dried fruit for a sweeter loaf suitable for breakfasts.
- Kid friendly: this bread makes nutritious sandwiches and is a good base for French toast or lunchbox favourites.
How to make Gluten Free Seeded Bread
Step 1: Combine walnuts, pumpkin seeds, chia, ground flax and dried oregano in a blender or food processor. Blitz until the mixture becomes fine crumbs — about 30–60 seconds depending on your machine.
Step 2: Add the chosen flour to the seed mixture and pulse briefly until evenly combined.
Step 3: Transfer the dry mix to a large bowl, add cold water, a pinch of salt and pepper, then mix thoroughly by hand. Allow the batter to rest for 10 minutes to hydrate the seeds and flours.
Step 4: Preheat the oven to 180°C (360°F). Line and grease a loaf tin, then press the mixture evenly into the tin to a thickness of roughly 4 cm. Bake for about 45 minutes, until firm and golden on top.
Step 5: Remove from the oven and cool for 20 minutes before slicing. Allowing the loaf to rest helps it set and makes cleaner slices.
Hint: Press the mixture relatively flat in the tin — around 4 cm — so the loaf bakes through evenly and has a lovely, even crumb.
Leftovers
Store leftover seeded bread at room temperature in an airtight container or wrapped in foil or plastic for 3–4 days. Refrigeration tends to dry this kind of loaf, so avoid the fridge if possible. For longer storage, slice and freeze portions; defrost at room temperature or toast straight from frozen.
Recipe FAQs
A mix of pumpkin, chia and flax seeds creates a great balance of texture, flavour and binding properties. Sunflower and sesame seeds are also excellent options.
Yes. Seeds and nuts provide healthy fats, fibre and plant-based protein, which can help support heart health and digestion when included as part of a balanced diet.
Mix seeds directly into the dough or batter so they are evenly distributed. You can also sprinkle extra seeds on top before baking for a decorative, crunchy crust.
Try vegan cream cheese, smashed avocado, garlic butter, or legume-based spreads. Toasting brings out extra flavour and texture.
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Gluten Free Seeded Bread
By: James Wythe
Quick, simple and reliably delicious — vegan and gluten-free.
Times & Servings
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Serves: about 15 slices
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 of salt and pepper
Instructions
- Add walnuts, pumpkin seeds, chia, flax and oregano to a blender and process to fine crumbs (about 45 seconds).
- Add the flour and pulse for 10 seconds to combine.
- Transfer to a large bowl, pour in the cold water, add salt and pepper, then mix thoroughly by hand. Let rest 10 minutes.
- Preheat the oven to 180°C / 360°F. Line and grease a loaf tin.
- Press the mixture into the prepared tin (aim for roughly 4 cm thick). Bake for 45 minutes, then cool for 20 minutes before slicing.
Notes
- Store at room temperature in an airtight container for 3–4 days. Refrigeration can dry the loaf.
- To freeze: slice and freeze individually; toast or defrost at room temperature before use.
- Optional: sprinkle extra seeds on top before baking for a textured crust.
Nutrition (approx. per slice)
Calories: 182 kcal | Carbohydrates: 10 g | Protein: 7 g | Fat: 13 g | Fibre: 3 g | Sugar: 1 g