This Gluten Free Seeded Bread is naturally vegan and very easy to make. Many store-bought wheat-free breads contain eggs or unnecessary additives, so this hearty homemade loaf is a healthier, delicious alternative you can prepare in your own kitchen. Ready to try a simple, flavourful gluten-free bread?
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Gluten Free Seeded Bread
- Storage
- Recipe FAQs
- Recipe Card
Why this recipe works
Keeping a reliable gluten-free bread recipe on hand is useful year-round. This seeded loaf is quick to prepare, versatile and packed with flavour and nutrition. Use it for sandwiches, toast, or as an accompaniment to soups and dips. Making bread at home not only improves the ingredient quality but also gives a much better taste and texture than many store options.
No special equipment is required — you don’t need a stand mixer or any kneading. The dough comes together quickly, rests briefly, and bakes into a satisfying loaf that’s great for everyday eating.
Ingredients to make Gluten Free Seeded Bread
- Walnuts – add a rich, nutty flavour.
- Pumpkin seeds – a good source of vitamins and minerals.
- Chia seeds – support gut health and add texture.
- Ground flax seeds – provide fibre, antioxidants, and help bind the mixture.
- Dried oregano – adds a savoury depth and lifts the flavour of the loaf.
- Buckwheat flour or brown rice flour – choose buckwheat for grain-free, or brown rice flour for whole-grain gluten-free options.
See the recipe card below for exact quantities and full ingredient list.
Substitutions
- Walnuts: Replace with pecans if preferred.
- Seeds: Swap any seeds for sunflower, sesame, hemp or poppy seeds according to taste and availability.
- Flour: Use another gluten-free bread flour if you prefer. If you’re not restricted to gluten-free, whole wheat or all-purpose flour can be used instead.
Variations
- Spicy pairings: Rather than altering the dough, pair the bread with spicy toppings like butterbean mixtures or chilli spreads.
- Deluxe loaf: Top slices with smashed avocado, smoked fish pate, or dip into soups. Adding dried fruit to the dough creates a slightly sweet version.
- Kid-friendly: Ideal for sandwiches, French toast, or simple spreads like peanut butter and jam.
How to make Gluten Free Seeded Bread
Step 1: Combine walnuts, pumpkin seeds, chia, flax and oregano in a food blender. Blend until the mixture forms fine crumbs (about 45 seconds, depending on your processor).
Step 2: Add the chosen flour to the blended seeds and pulse for 8–12 seconds until evenly combined.
Step 3: Transfer the mix to a large bowl. Add cold water, a pinch of salt and pepper, and mix thoroughly by hand. Let the batter rest for 10 minutes. (Cold water works better than warm for this recipe.)
Step 4: Preheat the oven to 180°C (360°F). Line and grease a loaf pan (coconut oil works well). After resting, press the mixture into the pan to about 4 cm thickness and bake for 45 minutes.
Step 5: Remove the loaf from the oven and allow it to cool for about 20 minutes before slicing.
Hint: Press the batter down fairly flat in the pan for best texture; aim for roughly 4 cm thickness.
Leftovers
Store leftover slices at room temperature for 3–4 days in an airtight container or wrapped tightly in baking paper or foil. Refrigeration can dry the loaf. For longer storage, slice and freeze; defrost at room temperature or toast directly from frozen.
Recipe FAQs
A mix of pumpkin, chia and flax seeds yields great flavour and texture. Sunflower or sesame seeds are also excellent choices.
Seeded bread offers healthy fats, fibre and micronutrients from nuts and seeds, which help support heart and digestive health.
Mix seeds into the dough or blend them with the flour as in this recipe. You can also sprinkle extra seeds on top before baking for a crunchy finish.
Use it like any sliced bread: toast with vegan cream cheese, smashed avocado, nut butter and jam, or make garlic bread with a plant-based garlic spread.
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Gluten Free Seeded Bread
Equipment
- Food blender
- Large mixing bowl
- Bread baking tin
- 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 and pepper
Instructions
- Add walnuts, pumpkin seeds, chia, flax and oregano to a blender and process into fine crumbs (about 45 seconds).
- Add the flour and blend briefly (around 10 seconds) until combined.
- Transfer the mixture to a large bowl. Stir in cold water, salt and pepper. Mix thoroughly by hand and rest for 10 minutes.
- Preheat the oven to 180°C (360°F). Line and grease a bread tin.
- After resting, press the mixture into the prepared tin to roughly 4 cm thickness and bake for 45 minutes.
- Remove from the oven and cool for 20 minutes before slicing.
Notes
Storage: Keep at room temperature for 3–4 days in an airtight container. Refrigeration will dry it out. To freeze, slice and freeze individually; defrost at room temperature or toast from frozen.
Tips: Grease or line the tin well, press the dough flat for even baking, and serve freshly baked for best flavour.