Incredible Nut & Seed Gluten-Free Bread Recipe

gluten free bread

This bread is not really a bread, but it is some of the best food to come out of my kitchen in a long time! I found this recipe on My New Roots; Sarah B. called this bread life-changing bread, and it’s pretty true to its name.

Using a base of nuts, seeds and oats, this gluten-free bread recipe changes the idea of what healthy bread can be– for the better. It’s infinitely adaptable and easy to make. If you have a moderately well-stocked pantry, I bet you can do it right now! The psyllium husk is super important here, so don’t skip it. Read Sarah’s explanation of it and why it can be so beneficial here in this article.

nut & seed bread
glorious nuts and seeds, all baked together!
nut & seed bread
gorgeously healthy!

Nut and Seed Bread

1½ cups rolled oats
1 cup sunflower seeds
½ cup flax seeds
½ cup chopped hazelnuts
¼ cup psyllium seed husks
2 Tablespoons chia seeds
1 teaspoon sea salt
1½ cups water
3 Tablespoons coconut or olive oil
1 Tablespoon honey
Savory Additions:
½ teaspoon each rosemary, dried garlic, and caraway seeds
Sweet Additions:
¼ cup currants or raisins
1 teaspoon cinnamon
Coconut sugar for garnish

Note that this recipe needs to rest for a few hours or overnight before being baked.

  1. Line a 9×5 inch bread pan with parchment paper (unless you have an awesome non-stick or silicone pan). Set aside.
  2. In a large bowl combine all dry ingredients.
  3. In a measuring cup, whisk together water, oil, and honey (whisk in savory or sweet additions if using). Add to dry ingredients and stir thoroughly to combine; mixture will be a little bit soggy. Pour into bread pan and smooth top. Cover, and let rest overnight at room temperature.
  4. Preheat oven to 350°.
  5. Bake bread for 20 minutes. Carefully flip bread directly onto oven rack and bake for another 40-45 minutes, until very browned on outside, and sounds hollow when tapped. Let cool completely before slicing or freezing.
  6. Serve with spreads, jams or butter. Enjoy!

This post may contain some affiliate links. Currently I am affiliated with Avocado and Mountain Rose Herbs, and Amazon Affilaites to support my favorite supplements and superfoods. If you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal! 


About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram


  1. … you said gluten free but you are using oat… which contains gluten (not an enormous amount but enough to provoke a reaction on sensitive people)… can we replace the oat by something else?

    • Hi- I’ve done some extensive research on oats, and while it’s true they are often cross-contaminated, oats do not have any gluten in them naturally. It’s questionable whether it’s suitable to all folks with celiac, but according to most references, the certified gluten-free oats are fine for those who have their celiac conditions under control and do not face other allergies to oat. But, you could also use quinoa flakes, which cook in similar ways to oats. Thanks for reading!

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