• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Gluten Free Oat and Seed Bread

    January 5, 2021 by cookingwithelo 8 Comments This post may contain affiliate links.

    Jump to Recipe

    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 seed bread

    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.

    Mandarin Marmalade
    Mandarin marmalade in a jar
    Vibrant mandarin marmalade made with 3 simple ingredients: mandarins, organic orange peel and maple syrup.
    Get the recipe

    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

    If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.

    The recipe

    Gluten free seed bread

    Gluten Free Oat and Seed Bread

    No ratings yet
    Easy, no-knead gluten free oat and seed bread made with oats ad seeds only. Preparation time of 10 minutes only. Great to replace bread.
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Resting Time: 20 minutes
    Total Time: 1 hour 40 minutes
    Servings: 1 bread
    Author: Eloïse Jennes

    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.

    Notes

    *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. 
    **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.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Discover more recipes

    More All Recipes

    • Nachos From Tortillas
    • Sliced cinnamon banana bread with a cinnamon swirl in the middle.
      Cinnamon Banana Bread Without Butter
    • Stack of quinoa tortillas with three tortillas rolled on top.
      2-Ingredient Quinoa Tortilla Wraps
    • Grey ceramic bowl with chunky potato soup, a silver spoon and a sprig of dill.
      3-Ingredient Potato Soup (Without Milk)

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Annie (Home In The Green)

      January 09, 2022 at 4:42 pm

      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.

      Reply
      • cookingwithelo

        January 10, 2022 at 8:04 am

        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 😊

        Reply
    2. Mariana

      February 19, 2022 at 2:53 pm

      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!

      Reply
      • cookingwithelo

        February 21, 2022 at 8:40 am

        Hi Mariana, I always bake it in a ventilated oven on the middle rack. Have a great day!

        Reply
        • Mariana

          February 24, 2022 at 11:51 am

          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!

          Reply
          • cookingwithelo

            February 24, 2022 at 12:18 pm

            I'm so happy you could make it work according to your dietary restrictions! These crackers sound amazing, too!

            Reply
    3. Chris

      July 01, 2022 at 5:42 am

      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.

      Reply
      • cookingwithelo

        July 03, 2022 at 11:34 am

        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.

        Reply

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    My goal is to make vegan and gluten-free cooking easy and enjoyable. I provide simple recipes to help you meal prep according to your dietary restrictions and hope some of them will make the list of your all-time favorites!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.