Think you’ve had to give up bread? This Easy Seed Bread Recipe Gluten-Free is nothing like those really tiny crumbly loaves that fall apart before they reach your mouth. And definitely not the gummy, over-processed stuff that tastes a bit like sandy gritty version.

The best part is no flour, no rising, no kneading. Just seeds, water, and a little patience. This hearty bread holds together beautifully and tastes like actual bread.

This loaf is hearty, nutty and easy to slice made with wholesome seeds, a little salt and a bit of patience. It’s packed with texture and flavour, making it a delicious alternative when you’re looking for a simple bread without flour or yeast.

This recipe was inspired by Mary Berry’s Nordic Seed and Nut Loaf from Love to Cook. I saw Mary make it a while back and even though I didn’t have the peacns she used for her recipe, I replaced it with raw cashews and adapted it slightly to suit our taste.

No flour, no rising, no kneading. Just seeds, water, and a little patience. This hearty bread holds together beautifully and tastes like a nutty bread.

We love using seeds in our recipes, and if you’re a fellow seed fan, you might also like our Seed Crackers. They’re made in a similar way to this bread, but without the eggs, making them a great option for vegans and deliciously crunchy!

Why You’ll Love This Recipe

Unlike traditional bread, which relies on gluten to hold it’s structure, this seed bread gets its texture and stability from the natural goodness of chia seeds. They help bind everything into a dense bread that’s hearty and firm and easy to slice. So you won’t need to use xanthan gum for this nutritious bread.

And there’s plenty of goodness packed into every slice, with omega-3 fatty acids, fibre, protein and essential minerals from the raw seeds. Best of all, there’s no kneading, fermentation or waiting around for dough to rise. Simply mix everything together, pop it into the oven, and you’re on your way to homemade seed bread with very little hands-on time and it’s naturally gluten-free. Plus various combinations you can come up with swapping out for different healthy seeds.

Recipe Ingredients

You’ll need the following ingredients to make this amazing gluten-free seed bread.

WET INGREDIENTS:

Eggs – 4 large ones

Olive oil – Adds richness and helps the loaf stay moist.

DRY INGREDIENTS (seed mix)

Dates – just 2 large medjool dates chopped finely

Pumpkin Seeds – Also called pepitas, these greenish seeds are rich in magnesium and zinc, and they toast beautifully in the oven, adding little pockets of flavor throughout the loaf.

Sunflower seeds – These add mild, nutty flavor and a bit of crunch while still neutral enough in flavour to not to overpower the loaf but add body.

Cashews nuts – raw cashews (contain healthy fats) chopped finely were our variation instead of pecans in this Mary Berry seed loaf recipe.

Sesame seeds – tiny little morsels of nuttiness

Chia Seeds – these little guys are hydration champions and when mixed with liquid they form a thick gel that acts like glue, holding the loaf together. The main ingredient for structure.

Salt – the saltyness mixes beautifully with the sweetness of the medjool dates. Trust me it’s amazing combination.

Ingredient Notes

Chia seeds are essential ingredients and they make the loaf hold it’s structure so don’t skip these. White or black chia both work equally well.

All the seeds except the cashews are whole seeds and not cut or crushed.

How to make Easy Seed Bread Recipe Gluten-Free STEP BY STEP

Heat the oven at 180 degrees celcius or 160 fan forced. Line a loaf tin 21 x 11 cm with parchment paper and set aside. Crack your eggs into a large bowl, add the olive oil and mix with a fork well.

2. Add all the rest of the ingredients and mix well. Pour into your prepared loaf tin and bake for 35 to 45 mins until golden brown and firm in the middle.

3. Allow loaf to sit for 5 mins before turning out on a wire tray.

Recipe Tips

The best way to make the measuring easy for this seed loaf recipe is to use digital scales as some cup measurements vary sligtly. I’ve kept most of the list of ingredients in grams so it’s easy enough to weigh one after the other.

Storage and Reheating

As this seed loaf doen’t contain any preservatives to keep it fresh, once it’s completely cool, wrap it tightly in plastic wrap or store it in an airtight container. It’ll keep at room temperature for three days, in the fridge for a week, or in the freezer for three months.

To make this loaf warm you can pop slices into the toaster

Additions and Substitutions

Swap seeds: If you can’t find or don’t like one type of seed, swap it out. Try hemp seeds, flax seeds or even try black sesame seeds.

Nuts and different combinations: Pecans are what have been used in the original recipe by Mary Berry, but you can also use walnuts and even toast them lightly before hand to get even more of a toasty flavour.

Sweet add ons: This healthy recipe has 2-3 medjool dates to give it the tiniest hint of sweetness. You can swap out for other dry fruits like cranberries, chopped dried apricots, raisins, add a tbsp maple syrup or honey. It’s a salty sweet combo.

FAQ

Q. What size loaf pan should I make this seed loaf in?

A. It’s only a small loaf so a 21 cm x 11 cm (UK 10 x 5 x 3 inches) will work fine.

Q. Can I freeze my gluten-free bread?

A. Yes! When completely cooled, slice the loaf first, then layer the slices with parchment paper and store them in a freezer-safe bag or container. Frozen slices will keep for up to three months. This is the ultimate meal-prep hack for busy mornings.

How To Serve

This bread is incredibly versatile. It’s dense and hearty, so one slice is usually all you need. (well maybe…..). Toast it lightly and top with mashed avocado, flaky salt and a drizzle of good olive oil. The nutty flavour is beautiful with creamy avocado.

It’s also perfect with thick spreads like almond butter and sweet toppings like raspberry jam and honey.

For some savory toppings, try smoked salmon, cream cheese, capers and thinly sliced red onion. Or use it as the base for an open sandwich topped with hummus, roasted vegetables and fresh microgreens.

I love it cut up in slices placed on a charcuterie board. It’s different and a great sized, firm and solid bread to hold all those gorgeous toppings and great as mini open-faced sandwiches.

Rate the recipe

I hope you love this Easy Seed Bread Recipe Gluten-Free & Flourless recipe! If you make it, be sure to leave a rating so I know how you liked it! ⭐

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