This gluten free seed bread is thoroughly addictive. It has a delicious nutty flavour, and a fantastic texture which holds together really well. And, it's so easy to make. There's no flour, no yeast, no kneading. You simply mix everything together and pop in it the oven.
This recipe for gluten free seed bread is a winner on so many levels.
It's totally delicious. Rather like a rye bread or pumpernickel, it's quite dense and a little bit chewy. This quick seed bread complements so many different flavours. It's perfect with smoked salmon, sardine pate or this tinned mackerel pate. But it's also great with hummus. Or if you're feeling peckish and fancy a sweeter taste, try it with a smear of honey or homemade fig paste.
Seed bread is also a really healthy alternative to conventional bread. It's free from gluten, but it's also free from all processed flours. It's pretty much just seeds, and a few other ingredients to hold it together. And seeds are a really good health food, as each tiny seed contains enough nutrition to grow a whole new plant. Seeds are:
- High in fibre. So many of us are short of fibre in our diets, and fibre is really beneficial for digestion, and controlling blood sugar levels. Fibre is also very satisfying and keeps you fuller for longer.
- Seeds are a good source of healthy fats. Both flaxseed and chia seeds are a plant based source of omega 3.
- High in minerals including iron, calcium, magnesium, zinc and phosphorus.
- Seeds are also a good source of protein, which is another reason that this gluten free seed bread is so satisfying.
This seed bread recipe is also extremely quick and easy to make. You simply need to mix everything together in a bowl, and pop in it the oven. There's no kneading, and no waiting for it to rise.
Sunflower seeds and pumpkin seeds. These largish seeds are what gives this gluten free bread such a lovely texture. You can vary the proportions of the 2 seeds, or just make up the total 225g weight with one type of seed if you prefer. Or add some other seeds such as hemp or sesame into the mix if you like.
Flax seed and chia seeds. As well as being super nutritious, these seeds are vital in the structure of the loaf. Both flax and chia form a kind of gel which helps hold your seed loaf together. If you prefer, you could use all flax or all chia as they do a very similar job.
Eggs. Eggs provide further structure to the loaf. They also provide extra protein and nutrition.
Olive oil. A small amount of oil provides moistness. If you prefer you could substitute another kind of oil.
Oat bran. I've added oat bran to this recipe to provide extra goodness. It's high in fibre and contains lots of vitamins and minerals.
How to make gluten free seed bread.
This recipe is incredibly simple and easy. Preheat the oven to 160 degrees, and prepare a 1 lb (500 g) loaf tin. If your tin is non stick, you can just grease the sides and place a piece of baking paper in the base. If it's not non stick, then let the baking paper come up the sides of the tin and hang over slightly so that you can use the paper to lift out the finished loaf.
Crack the eggs into a bowl and stir together with the oil until the yolks and whites are thoroughly mixed.
Add all of the remaining ingredients and stir well.
Tip into the lined baking tin.
Bake for 45 mins. Leave in the tin until cool enough to handle, then remove and finish cooling on a wire rack.
Serving and storage
I think it's best to serve this type of seed bread in very thin slices. Then top with whatever you fancy. Gluten free seed bread goes well with both sweet and savoury toppings.
The bread stores in an airtight container for up to a week. If it's particularly warm in your house, store it in the fridge, otherwise room temperature is fine. Seed bread also freezes really well. Slice thinly, and wrap well. If you want to defrost a few slices at a time, then you'll need to divide the slices with greaseproof paper.
Suggested seed bread accompaniments
Other gluten free bread alternatives
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Gluten Free Seed Bread
- 3 eggs
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1½ tablespoon ground flaxseed
- 1½ tablespoon chia seed
- 125 g pumpkin seeds
- 100 g sunflower seeds
- 3 tablespoon oat bran
- Preheat the oven to 160 degrees (140 fan). Prepare a 1 lb loaf tin by greasing the sides, and placing baking paper in the bottom. If your tin is not non stick, you can let the paper come up the sides of the tin so you can lift the baked loaf out more easily.
- Beat the eggs and the olive oil together in a bowl until well mixed.
- Add all the remaining ingredients and stir well.
- Tip into the prepared tin, and bake for 45 minutes. When cool enough to handle easily, remove the loaf from the tin and finish cooling on a wire rack.
- Serve in thin slices. Store in an airtight container.
- Chia or flaxseed are essential ingredients, but if you'd prefer to use all flax or all chia seed, then use a total of 3 tablespoons.
- Olive oil can be substituted by another oil if you prefer.
- Add other seeds as well if you like, as long as the total weight of seeds (exc flax and chia) comes to 225 g.
Please note nutritional information is per serving and is provided for guidance only.