Gluten-Free Seeded Bread

Ingredients

• Chia Seeds
• Chia seeds are the key ingredient that helps this bread come together naturally. Once soaked in hot water, they create a thick mixture that works as a binder. This allows the bread to hold its shape without using psyllium husk.
• Chickpea Flour
• Also known as gram flour or besan, chickpea flour is naturally gluten-free and adds protein and structure. It has a mild flavor that blends well with the seeds and oats.
• Oats
• Oats provide softness and help create the satisfying texture of the loaf. Gluten-free oats can be used when needed to keep the bread completely gluten-free.
• Ground Flaxseed
• Ground flaxseed adds nutritional value and a slightly nutty taste. It works well alongside chia seeds to support the texture of the bread.
• Sunflower Seeds and Pumpkin Seeds
• These seeds create the signature seeded texture. They add crunch, flavor, and a wholesome appearance to every slice.
• Salt
• Salt balances the flavors and prevents the bread from tasting flat.
• Baking Powder
• Baking powder is optional but can help create a slightly less dense loaf. The bread will still work without it, but adding it gives a little extra lift.

Preparing the Bread Dough

• The preparation begins by creating the chia mixture. The chia seeds are combined with hot water and mixed well until evenly combined. Allowing this mixture to rest gives the seeds time to absorb the water and develop their natural gel-like consistency.
• While the chia mixture rests, the oven can be prepared and the dry ingredients combined. Mixing the dry ingredients separately ensures that the seeds, oats, chickpea flour, salt, and baking powder are evenly distributed throughout the dough.
• Once the chia mixture has thickened, it is added to the dry ingredients. The mixture may initially seem different from traditional bread dough because gluten-free dough has a heavier texture. Stirring with a spatula or wooden spoon helps bring everything together before using hands to fully combine the ingredients.
• The finished dough should be shaped into a loaf. Since this bread does not contain yeast, it does not need time to rise. Simply shaping it on a parchment-lined baking tray is enough before baking.

Baking the Gluten-Free Seeded Bread

• The bread is baked until the outside becomes golden brown and firm. The baking process allows the ingredients to set and develop their full flavor.
• After baking, cooling is one of the most important steps. The loaf continues to firm as it cools, and cutting it too soon can cause the slices to crumble. Allowing the bread to cool completely helps achieve cleaner slices and the best texture.
• Once cooled, the bread can be sliced and enjoyed in many different ways. It has a naturally hearty texture that works well both fresh and toasted.

Ways to Enjoy This Seeded Bread

• This bread is versatile enough for both sweet and savory toppings. Toasting enhances the nutty flavor of the seeds and creates an even crunchier texture.
• For a simple breakfast, slices can be topped with dairy-free butter, nut butter, or seed butter. Adding fruit such as berries, banana, or apple can create a satisfying sweet combination.
• For savory meals, the bread works well as the base for sandwiches, open-faced toppings, or served alongside soups and stews. It pairs nicely with spreads such as hummus, lentil hummus, garlic white bean dip, mashed avocado, vegan cream cheese, or vegetable toppings.
• The sturdy slices also make a good base for fillings such as chickpea salad, tofu egg salad, lettuce, tomatoes, or other fresh vegetables.

Recipe Variations

• Although the basic recipe creates a balanced seeded loaf, the bread can be adapted with different flavors while keeping the same foundation.
• Savory Version
• For a more savory loaf, additional ingredients can be mixed into the dough, such as chopped olives, sun-dried tomatoes, grated vegetables with excess moisture removed, mashed avocado, nutritional yeast, or different seasonings.
• Seasonings like onion powder, garlic powder, smoked paprika, cumin, cayenne, red pepper flakes, dried rosemary, thyme, oregano, or black pepper can add extra flavor.
• Sweet Version
• For a sweeter variation, ingredients such as dried fruits, diced dates, raisins, cranberries, apricots, cherries, or candied ginger can be added.
• Warm spices like cinnamon, nutmeg, or pumpkin pie spice can create a comforting flavor. Vanilla extract or a sweetener such as coconut sugar, maple syrup, or other preferred options can also be included.

Storage and Preparation Tips

• This bread stores well, making it convenient for preparing ahead. The baked loaf can be kept wrapped or stored in an airtight container at room temperature for several days. For longer storage, refrigeration helps maintain freshness for about a week.
• The bread can also be frozen. Slicing the loaf before freezing and placing parchment paper between slices makes it easier to remove individual pieces when needed. The frozen bread can be stored for up to three months.
• When ready to eat, slices can be thawed overnight in the refrigerator, left at room temperature for a few hours, or warmed using a toaster oven or microwave.
• The dough can also be prepared ahead and allowed to rest before baking. If resting overnight, bring it back to room temperature before placing it in the oven.

Helpful Baking Notes

• Using accurate measurements helps achieve the best results, especially when working with gluten-free ingredients. A variety of seeds creates better flavor and texture, and lightly toasting the seeds before adding them can bring out deeper nutty notes.
• If baking powder is used, the bread may become slightly lighter. It is normal for sunflower seeds to sometimes develop a green color during baking because of their natural reaction with baking powder. This color change is harmless and does not affect the taste.
• Allowing the bread to cool fully before slicing remains one of the most important steps. The cooling process helps the loaf become firm and easier to cut.
• This gluten-free seeded bread is a simple way to enjoy a homemade loaf with wholesome ingredients, satisfying texture, and plenty of natural flavor—all without complicated bread-making techniques.

Description

• Prep Time
• 15 minutes
• Resting Time
• 10 minutes
• Baking Time
• 50 minutes
• Total Time
• 1 hour 5 minutes
• Yield
• 16 slices

Ingredients

• 80 g (½ cup) chia seeds
• 460 ml (2 cups) hot water (60–70°C)
• 80 g (¾ cup) ground flaxseed
• 100 g (¾ cup) sunflower seeds
• 60 g (½ cup) pumpkin seeds
• 180 g (2 cups) gluten-free oats (if needed)
• 100 g (1 cup) chickpea flour
• 1 teaspoon salt
• 1½ teaspoons baking powder (optional)

Instructions

1. Prepare the chia mixture Add chia seeds and hot water to a large bowl. Whisk well and let rest for 10 minutes until thickened.
2. Preheat oven Preheat oven to 360°F (180°C) with top and bottom heat. Line a baking tray with parchment paper.
3. Mix dry ingredients In a separate bowl, combine oats, chickpea flour, ground flaxseed, sunflower seeds, pumpkin seeds, salt, and baking powder (if using).
4. Form the dough Add the thickened chia mixture to the dry ingredients. Stir with a spatula or wooden spoon, then use your hands to bring the mixture together into a firm dough.
5. Shape and bake Shape the dough into a loaf and place it on the prepared baking tray. Bake for about 50 minutes, until golden brown and firm.
6. Cool before slicing Remove from the oven and cool completely on a wire rack before slicing.

Notes

Store wrapped or in an airtight container at room temperature for several days. Refrigerate for up to 1 week. Freeze the whole loaf or individual slices (with parchment between slices) for up to 3 months.

Nutrition

Calories: 175 kcal · Protein: 7 g · Fat: 10 g · Carbohydrates: 16 g · Saturated Fat: 1 g · Fiber: 6 g · Sugar: 1 g · Sodium: 153 mg