This easy, no-knead gluten-free oat and seed bread is made with oats ad seeds only. It has a preparation time of 10 minutes and is perfect to replace bread. You may also like these homemade gluten-free and vegan bagels.
Gluten free oat and seed bread ingredients
This is probably the easiest seed bread recipe as is doesn't require any milk, oil or sweetener. All you need are oats and seeds. I have subdivided the ingredients into 3 main ingredients, 3 types of seeds, psyllium and salt.
3 main ingredients
- Gluten free oats: Mixing oats and seeds also allows to make seed bread for cheaper since seeds are relatively expensive compared to oats.
- Hazelnuts: crushed hazelnuts give the bread some bite. They are however totally optional and can be replaced by seeds to make the bread nut free.
- Sunflower seeds: great for taste and texture.
3 types of seeds
- Flax seeds: flax seeds having gelling properties which help bind all the ingredients together.
- Chia seeds: also act as a binding ingredient.
- Sesame seeds: give the bread a more toasted flavor.
Psyllium husks and salt: psyllium is a seed that is high in fiber. During processing, the seeds are separated from the husks. For this recipe you'll need psyllium husks which have great gelling and binding properties and are often used for baking. You only need a very small amount but it does make a huge difference.
Tips to make the best nut free bread
- Use boiling water to shorten the resting time: using boiling water allows a resting time of 20 minutes only. If you use cold water, make sure to let it rest at least 1 hour or over night.
- Don't change the quantities for oats, flax seeds, chia seeds and psyllium husks: these ingredients 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 (e.g., almonds, cashews, pumpkin seeds).
- Avoid silicon molds: when I tried it, the silicone pan didn't hold its shape, making the bread large and flat. In addition, the seeds didn't get as golden brown.
Easy no knead seed bread recipe
I promise this is the easiest gluten free bread you will ever make. All you need to do is combine the ingredients, add boiling water, let it rest, pack it tightly into a rectangular cake or loaf pan and bake it. This no-knead seed bread recipe if fail-proof.
How to make it nut free
Simply swap the hazelnuts for more seeds. My first choice would be sunflower seeds and pumpkin seeds. Don't change the quantities for oats, flax seeds, chia seeds and psyllium husks.
Seed bread and vegetable spread
My favorite savory bread toppings are vegetable spreads. Vegetable spreads are a great alternative to regular meat and dairy toppings.
Two or 3 slices of multi seed bread makes a nutritious meal that is packed with fiber and loaded with vegetables. It will without a doubt keep you full until your next meal. It is also a great option for breakfast, lunch or dinner.
Seed bread and sweet toppings
Delicious sweet toppings are jam and nut butter. You can either eat them separately or combine them. My favorite combination is almond butter with cinnamon and peanut butter with blackberry jam. You can also give this homemade orange tangerine jam a try (3 ingredients, no jelling sugar). It is delicious on toasted seed bread.
Can I toast seed bread?
Yes, you can definitely toast seed 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 or a gluten intolerance to avoid cross-contamination with regular, gluten-containing bread.
How to store seed bread
Store the bread in a large air-tight container. You can keep it for 4 to 5 days after that it might turn bad because of its relatively high moisture content. To prevent this from happening you can freeze your oat and seed bread (read tips below).
How to freeze seed bread
Cut the bread in slices and freeze them for up to 3 months. You can wrap the slices individually or keep them upright in a container. To defrost, leave it on the kitchen counter for 1 hour or use the defrost function of your microwave.
The recipe
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The recipe
Gluten Free Oat and Seed Bread
Ingredients
- 350 g gluten free rolled oats
- 100 g sunflower seeds
- 100 g hazelnuts
- 50 g flax seeds
- 30 g sesame seeds
- 20 g chia seeds
- 1 tbsp (4 g) psyllium husks
- ½ teaspoon sea salt
- 650 ml boiling water
Instructions
- Preheat the oven to 200°C.
- Place all the ingredients in a large bowl. Add the boiling water. Give it a stir and let sit 20 minutes.
- Grease a rectangular cake or loaf pan and line it with parchment paper.
- Use a spatula to put the oat and seed mixture in the loaf pan. Press it down tightly.
- Bake for 70 minutes at 200°C.
- Let cool completely before slicing.
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!
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.