Gluten-Free Seed Bread

I love dense, nutty, chunky bread and this recipe, adapted from one called Adventure Bread by Josey Baker, ticks all the boxes.

It’s gluten-free and contains no saturated fat. I didn’t have any chia seeds or flax seeds so I used something else and the recipe still worked well. Feel free to try substitutions with similar ingredients in this recipe, but don’t omit the psyllium husks (sold in most supermarkets or health food stores) as this ingredient acts as a binder, taking the place of the gluten found in wheat flour.

Serve bread thinly sliced as it is, or toasted with honey, jam or cheese. Butter, a smear of vegemite and a slice of Swiss cheese or cheddar really hits the spot for me.

Gluten-Free Seed Bread
¾ cup slivered almonds (or use whole ones, roughly chopped)
1 cup sunflower seeds (hulled)
½ cup pumpkin seeds (pepitas)
1/3 cup psyllium husks
2¼ cups rolled oats
3 Tbs chia seeds (I used sesame seeds)
¾ cup flax seeds (I used Linseed meal – see note below)
2 tsp salt
2 Tbs maple syrup or honey
¼ cup olive oil
2½ cups water

Preheat oven to 180°C. Spread almonds, sunflower and pumpkin seeds on a baking tray. Bake for 10-15 mins until golden, stirring halfway through to move the ones on the outer edges in.

Place psyllium husks, oats, chia or sesame seeds, flax seeds or linseed meal, salt and the toasted nuts and seeds in a large bowl. Add maple syrup or honey, olive oil and water and mix well.

Tip into an oiled loaf tin and smooth the top, The one I used is 25x12cm and 10cm deep (approx 10x5x4 inches) which the recipe filled to within 2-3 cm of the top and as the bread doesn’t rise that’s fine. If you don’t have a big loaf tin use two smaller tins. Cover and refrigerate for up to a day.

Remove loaf from the fridge so it comes to room temp. Preheat oven to 200°C and bake for an hour then remove from the oven and tip out onto a cooling rack. Wait until it’s completely cold before slicing about 1cm thick. Store well-wrapped in the fridge for up to a week. Or individually wrap each slice and freeze, which is what I do.

Serve sliced and toasted with the topping of your choice.

Makes 1 loaf

Note: Flax seeds and Linseeds are the same thing. Known as Linseeds in Australia. You can use walnuts, pine nuts or pecans instead of almonds.

2 thoughts on “Gluten-Free Seed Bread

  1. I tried your recipe for gluten free seed bread and it was a disaster! My loaf tin was slightly smaller than yours but it just would not cook, after two hours I gave up. Any suggestions would be most welcome as I would like to cook the bread. It was burnt on the outside and still runny on the inside, I have never had a failure like this before. Thanks Jenny

  2. Unfortunately when this recipe was first published an ingredient, the oats, was missing. I added it in a few hours later. So if you made it without the oats that’s probably why it didn’t work. I apologise for this error and hope your second attempt is a success. By the way the Psyllium Husks are essential as they bind the mixture together.

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