Gluten free Seed loaf



Sometimes you are blessed to have special people in your life that share wonderful recipes like this gluten free bread with you!

This bread will truly change your life.

If you love nuts and seeds as much as I do you will truly appreciate the textures and taste of this bread. Pop it in the toaster and you have a bit of heaven to indulge in.

This bread contain no flour, eggs or rising agents.

It contains oats instead of flour, and oats in its natural form is gluten free. However if you are severely sensitive to gluten opt for a specially packed gluten free oats. The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye.


Prep time 10 minutes plus at least 2 hours resting time before baking

Cook time 50 minutes

Yields 1 small loaf or 16 slices

Note Replacements can be made to suit your own needs or preferences.

Basic ingredients                                                                                Alternative ingredients
1 cup (250 ml) (135 g) sunflower seeds                 (mixed seeds, pumpkin seeds)
½ cup (125 ml) (90 g) flax seeds                                     (sesame or partly poppy seeds)
½ cup (125 ml) (± 6o g) hazelnuts                                       (almonds or mixed raw nuts)
1 ½ cups (375 ml) (150 g) rolled oats                               (quinoa flakes – adjust the liquid)
2 Tbsp (15 ml) chia seeds                                (no replacement – see about chia below)
¼ cup (60 ml) psyllium seed husks                                  (3 Tbsp psyllium husk powder)
1 tsp (5 ml) salt                                                                       (add ½ tsp if using coarse salt)
1 Tbsp (15 ml) maple syrup        (pinch stevia or honey or molasses for a dark bread)
3 Tbsp (45 ml) melted butter or oil of your choice (coconut or olive oil)

1 ½ cups (375 ml) water (room temperature)


Select a medium size loaf tin and grease with butter or cooking spray. Measure out all the dry ingredients in a bowl, mix well and add to the loaf tin.

Place the maple syrup, oil and water into a measuring jug and mix well.  Pour the liquid over the dry ingredients and mix with a fork until all is completely moistened and a stiff dough forms – sticky and too thick to stir. If necessary to make the dough come together and become manageable, add one or two extra tablespoons of water.  Smooth the top with the back of a wet spoon.

Cover the pan and let the dough sit on the counter for at least 2 hours (or all dry or overnight) to allow the liquid to become completely absorbed.

Preheat the oven to 180°C when ready to bake. Place the loaf pan in the oven on the middle rack, and bake for 30 minutes.  Turn out the firm bread and place it onto a baking tray or onto the overturned loaf tin to bake for another 20 minutes – the bread is done when it sounds hollow when tapped.

Let cool completely before slicing (difficult, but important!).  Store the bread in a sealed container for up to five days.  The bread freezes very well – slice before freezing for quick and easy toast!