Gluten-Free Seeded Bread

Name: Gluten-Free Seeded Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 80 g chia seeds; 460 ml hot water; 80 g ground flaxseed; 100 g sunflower seeds; 60 g pumpkin seeds; 180 g oats ((gluten-free, if needed)); 100 g chickpea flour; 1 tsp salt; 1 1/2 tsp baking powder ((optional - see notes))

By Ela on 18. February, 2025 | 77 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Jump to Video

5 from 20 votes

This gluten-free seeded bread (without psyllium husk) is as wholesome as it is delicious – perfectly chewy, satisfying, and nutrient-dense, with no yeast, wheat, kneading, or proofing!

Why You’ll Love This Chia Seed Bread

A year ago, I shared a recipe for naturally gluten-free, egg-free, and dairy-free oatmeal seed bread, and was thrilled to see how much people loved it! After multiple requests for a psyllium-free version, though, I got to work and created this wholesome gluten free seeded bread without psyllium husk powder or xanthan gum.

This recipe (apparently similar to ‘Adventure Bread’ or ‘Nordic Bread’), instead, uses a simple mix of chia and other seeds and chickpea flour. It’s incredibly easy—no kneading, proofing, or fuss. The result? A dense, chewy, fiber-rich bread packed with nutty, seedy goodness, heart-healthy fats, and plant protein.

I currently bake this chia bread every three days and it takes no more than 15 minutes to prepare. The hardest part? Waiting for it to cool before diving in with your favorite sweet or savory toppings!

Looking for more nutrient-dense gluten-free WFPB bread recipes? You might enjoy lentil protein bread, keto flaxseed bread, or red lentil bread rolls.

The Ingredients

Chickpea flour: (aka gram flour or besan): Naturally gluten-free, high-protein, and nutrient-dense with a subtle, delicious flavor. Buckwheat or quinoa flour may work instead.
Oats: I used quick oats for ease, though rolled oats should work. Use certified gluten-free oats if necessary. Millet flakes or quinoa flakes should work, too.
Chia seeds: In this gluten and wheat free bread, chia seeds are combined with hot water to make a gelatinous binder while adding protein and Omega 3s.
Seeds: A mix adds flavor, texture, and nutrients. I use:
- Ground flax seeds
- Sunflower seeds
- Pumpkin seeds

Pine nuts, hemp seeds, and sesame seeds would also work for a nut-free version of this chia seed bread OR even add some nuts like slivered almonds, hazelnuts, cashews, walnuts, etc.

Salt: To enhance the overall flavor of this multiseed bread.
Baking powder: (Optional) A leavening agent creates a slightly less dense, gluten-free, wheat-free bread.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Recipe Variations

A Savory Loaf

Chunky add-ins (chopped olives or sun-dried tomatoes)
Vegetables (i.e., grated carrot/zucchini – excess liquid squeezed out)
Avocado (mashed in for flavor, heart-healthy fats, and antioxidants)
Nutritional yeast (for cheesy, umami flavor in this vegan bread)
Seasonings (onion/garlic powder, smoked paprika, cumin, cayenne, red pepper flakes, dried rosemary/thyme/oregano, and/or black pepper)

A Sweet Loaf

Dried fruit (raisins, cranberries, apricots, dates, cherries, etc.)
Other add-ins (like diced candied ginger or orange)
Spices (Like cinnamon and nutmeg or pumpkin pie spice)
Vanilla Extract (for sweet, warm depth)
Sweetener (like coconut sugar, maple syrup, or sugar-free options like erythritol)

How to Make Gluten-Free Seeded Bread

First, add the chia seeds and hot water (around 60-70°C) to a large bowl, whisk well until fully combined, then leave to soak for 10 minutes.

Meanwhile, preheat the oven to 360°F/180°C (top and bottom heat) and combine all the dry ingredients in a separate bowl.

Add the soaked chia mixture to the dry ingredients and stir with a spatula or wooden spoon before using your hands to combine.

Shape the dough into a loaf (or your preferred shape) on a parchment-lined baking tray.

Bake the chia seed bread for about 50 minutes, or until the top is golden brown.
Leave the bread to cool completely on a cooling rack before slicing. Enjoy!

Serving Suggestions

Enjoy this gluten free seed and grain bread raw or toasted (which enhances its nutty, crunchy texture) as ‘toast,’ an open sandwich, or a closed sandwich with:

Dairy-free butter and enjoyed with vegan soup recipes – or stews.
Nut/seed butter (like peanut or almond butter, optionally with raspberry chia jam/ jellies and banana, berries, or other fruit)
Dips (like hummus, lentil hummus, garlic white bean dip, etc. Optionally topped with cucumber, tomato, radishes, pickles, etc.)
Other spreads (like sliced or smashed avocado, vegan pate, vegan Nutella, etc.)
Chickpea ‘tuna’ salad or tofu egg salad with lettuce and tomatoes
Vegan cream cheese or vegan ricotta cheese with veggies OR maple syrup and fruit (apple, pear, berries).
At breakfast with tofu scramble or breakfast tomatoes

Storage Instructions

Make ahead: Optionally leave the dough to ‘rest’ for up to 12 hours (overnight) before bringing it back to room temperature for 30 minutes and baking.

Store: Wrapped in plastic wrap or in an airtight container at room temperature for several days or in the refrigerator for about a week.

Freeze: Store the chia seed loaf, whole or sliced (with parchment paper between the slices to avoid sticking) in plastic wrap within a Ziplock for up to 3 months.

Thaw the gluten free seed bread in the fridge overnight, at room temperature for 2-3 hours, or quickly using a toaster oven or microwave.

FAQs

Can I make mini loaves?

Sure – You could divide the dough into smaller loaves and reduce the baking time.

Can I Use a Loaf Pan?

You possibly could, though I’d recommend removing it from the pan in the last 15-20 minutes (use parchment overhang) for a crispier, browned crust.

Recipe Notes

For the most accurate results: I highly recommend using the metric measurements.
For a lighter loaf: Add the baking powder to leaven the dough.
Use a variety of seeds: This ensures a balance of texture and flavor in this gluten-free seeded bread recipe. Lightly toast them first for a deeper, nutty depth.
Let it cool: It firms and dries as it cools. Slicing too soon causes crumbling.

Other Gluten-free Bread Recipes

If you try this gluten free seeded bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.