Switch up your bread game and try this nutritious bread without flour. It’s packed with nuts and seeds, naturally gluten-free, and perfect for breakfast or snacks. The best part is that this no-knead recipe is made in a loaf pan and doesn’t require a bread machine.
This oat and seed bread is very different from traditional bread as it’s made without bread flour or other gluten-free flours (e.g., rice flour). It has a great texture that’s moist and compact due to the high amount of seeds and reminds me a lot of Nordic bread.
You may also like these homemade gluten-free oat bagels or this banana bread without flour.
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Why you'll love this recipe
- This healthy bread is naturally high in fiber, protein, and healthy fats. It has no added sugar (e.g., maple syrup) or oils (e.g., olive oil).
- It's made with a few simple ingredients and is naturally vegan (no eggs or egg whites).
- It’s a convenient gluten-free bread recipe if you have gluten sensitivity or celiac disease (but please make sure that you tolerate gluten-free oats if celiac).
- It tastes so much better than gluten-free breads from the grocery store.
- It’s a great recipe to meal prep for the week.
- Finally, there's no special equipment needed, not even a food processor.
Key ingredients and substitutions
- Certified gluten-free oats (e.g., Bob's red mill) make the base of this no-flour recipe. You can use regular rolled oats if not gluten-free. Thin rolled oats work, too (actually I find that most gluten-free oats are pretty thin) but do not use instant oats.
- Nuts: you can use hazelnuts, almonds, walnuts, cashews, or a combination of nuts. To make the bread nut-free, you can replace them with sunflower seeds or pumpkin seeds.
- Seeds: I like sunflower seeds and sesame seeds. You can also use pumpkin seeds or pine nuts (which are technically seeds).
- Flax seeds and chia seeds have great gelling properties that help bind the ingredients.
- Sea salt brings all the flavors together.
Elo's tips
- Use boiling or really warm water to shorten the resting time of this quick bread. If you use cold water, make sure to let it rest for at least 1 hour.
- Don't change the quantities of oats, flax seeds, or chia seeds. They act as binding ingredients and keep the bread together. However, feel free to swap the hazelnuts, sunflower seeds, and sesame seeds for other nuts and seeds.
- Use a 9x5 inch (23x12 cm) bread pan for best results.
- Avoid silicon molds. When I tested the recipe, the silicone pan didn't hold its shape, making the bread large and flat. In addition, the seeds didn't get as golden brown.
- Let the loaf cool down completely before slicing. Otherwise, the batter may stick to the knife and break apart.
Step-by-step instructions
STEP 1: Combine the dry ingredients. Add the oats, nuts, seeds, and salt to a large bowl and give it a good mix.
STEP 2: Form a well in the middle and pour in the boiling water.
STEP 3: Stir and even out the surface with a spatula. Let it sit for 20 minutes.
STEP 4: Mix again. After 20 minutes all the water should have been absorbed and the mixture should have thickened.
STEP 5: Put the mixture into a baking pan that you lined with parchment paper.
STEP 6: Bake for 70 minutes until the top of the loaf is golden brown.
Topping ideas
- It's the perfect bread to eat with (vegan) cream cheese and pickled cucumbers or pickled red onions.
- It's great with vegetable spreads.
- You can also add sweet toppings, such as jam, marmalade (e.g., this mandarin marmalade), or nut butter (e.g., peanut butter, almond butter).
Frequently asked questions
Yes, you can definitely toast this bread. I actually even prefer it toasted as it makes the slices slightly more crunchy. Make sure to use a separate toaster if you have celiac disease to avoid cross-contamination with regular, gluten-containing bread.
Store this homemade bread in a large airtight container. You can keep it on the counter for 1-2 days and in the refrigerator for an additional 1-2 days. After that, it may turn bad because of its relatively high moisture content.
Yes, you can. Cut the bread into slices and place them in a freezer bag or wrap them in plastic wrap. You can freeze them for up to 3 months. To defrost, leave the slices on the kitchen counter for 1 hour or pop them right into the toaster.
Yes, simply swap the hazelnuts for more seeds. My first choice would be sunflower seeds and pumpkin seeds.
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The recipe
Bread Without Flour
Equipment
- 9x5 inch bread pan (23x12 cm)
Ingredients
- 3 cups (330 g) gluten free oats
- ¾ cup (110 g) hazelnuts sub almonds
- ¾ cup (110 g) sunflower seeds
- ¼ cup (35 g) sesame seeds
- ⅓ cup (50 g) flax seeds
- 2 tablespoons (20 g) chia seeds
- ½ teaspoon sea salt
- 2 ¾ cup (650 ml) boiling water
Instructions
- Roughly chop the hazelnuts with a knife.
- Add the oats, hazelnuts, sunflower seeds, sesame seeds, flax seeds, and chia seeds to a large mixing bowl. Add in the salt and give it a good mix.
- Pour the boiling water on top and give it a good stir. Let sit on the counter for 20 minutes.
- Preheat the oven to 400°F (200°C).
- Grease a rectangular loaf pan and/or line it with parchment paper.
- Give the oat and seed mixture another stir and transfer it to the loaf pan. Use a spatula to press it down tightly into the pan.
- Bake for 70 minutes at 400°F (200°C), fan.
- Let cool for 10 minutes, then transfer the bread to a cooling rack. Let it cool completely before slicing (this is very important).
Notes
- Avoid silicon molds. When I tested the recipe, the silicone pan didn't hold its shape, making the bread large and flat.
- Don't change the quantities of oats, flax seeds, or chia seeds. They act as binding ingredients and keep the bread together. However, feel free to swap out the hazelnuts, sunflower seeds, and sesame seeds for other nuts and seeds.
- Toast the bread to make it crunchy.
- Storage tips: store the bread in a large air-tight container on the counter for 1-2 days and in the refrigerator for an additional 1-2 days.
- Freezing tips: cut the bread into slices and freeze them for up to 3 months.
Nutrition
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I’ve made this a couple of times and it’s such an easy and tasty recipe. I swapped out the hazelnuts for pumpkin seeds and give each slice a good toast before eating. It’s my go-to breakfast now with avocado, honey or cheese and gherkins. My kids even like it, so it’s a win for us.
Hi Annie! I'm so glad to read how you made this recipe work for you and your family! I have to try pumpkin seeds, I'm sure that's delicious! And I definitely recommend toasting it, it's my favorite way to eat it, too 😊
I’m about to try your version of this bread, really looking forward as I’ve been having issues with other version regarding the binding. For the oven, what option to use: ventilated (fan oven) or upper/lower heat without the fan? Huge thanks!
Hi Mariana, I always bake it in a ventilated oven on the middle rack. Have a great day!
Thanks so much! I’ve had to adapt this recipe a bit (less oats but balanced elsewhere due to dietary restrictions) and it’s just amazing. Definitely our go to weekly delicious bread now! You can also get a piece of that dough, flat it out, sprinkle some salt and bake it as a cracker for about 60 min… spectacular!
I'm so happy you could make it work according to your dietary restrictions! These crackers sound amazing, too!
I'm allergic to flax and chia. Does the author have a suggestion as to a replacement for these? I'm thinking amaranth? Much like flax and chia, amaranth gets gluey and is probably a good binder. So I'm going to try that. Fingers crossed.
Hi! Amaranth seems like a good idea! I'd definitely replace the chia seeds with psyllium husk (maybe use 3 instead of 2 tablespoons) and then replace the flax seeds with amaranth and use the same amount (so 1/3 cup). I'd really love to know if that worked, please keep me updated!
Hi Elo, thanks! Thanks for the substitutions, they worked perfectly and results delicious!! Replaced 1/3 C. flax with 1/3 C. amaranth. Replaced 2 Tbsp. chia with 3 Tbsp. psyllium husk ("NOW" brand). I'm also allergic to sesame and hazelnuts, too, so I replaced sesame with pecan pieces and hazelnuts with walnuts. Cooking time was 70 minutes. Thank you SO much for this. There are literally no breads I can buy with my extensive food allergies.
Thank you so much for your feedback! So glad to hear it worked and that you found a recipe that suits your needs 😊 I'll definitely try the amaranth version myself.
Recipe looks interesting, but I wander about the lack of rising agent (yeast). Strange!
I'm a pretty experienced home baker, but recently have been put on the gluten free diet. Can't eat my favourite home baked wholemeal sourdough, so am looking for a substitute.
That bread is not rising, hence why there is no rising agent. It's a dense bread full of seeds and oats. Filling and delicious in its own way. However, it's very different from airy sourdoughs.