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Gluten free seed bread

Gluten Free Oat and Seed Bread

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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.
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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


  • 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


  • 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.


*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.
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