Name: Gluten-Free Seed Bread Without Flour or Yeast
Prep time: 120 min
Cook time: 70 min
Total time: 190 min
Ingredients: 200 g gluten-free rolled oats (about 2 1/4 cups; check the label); 180 g sunflower seeds (shelled kernels; about 1 1/4 cups); 120 g flaxseed (preferably coarsely ground (crushed); about 3/4 cup); 90 g almonds or hazelnuts (whole; about 2/3 cup); 35 g chia seeds (about 3 tbsp); 35 g whole psyllium husks, or psyllium husk powder (35 g whole husks (about 5 tbsp), or 35 g husk powder (about 4 level tbsp)); 1.5 tsp salt (7.5 ml); 450 ml water (about 1 7/8 cups); 40 g coconut oil (melted; weigh it, tablespoon measures vary); 1.5 tbsp maple syrup or honey (22.5 ml)

OvernightRest, then bake 60-70 min

261kcal*

8 gProtein*

20 gCarbs*

*Per slice, estimate. Makes 14 slices.

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This gluten-free seed bread has no flour and no yeast. Rolled oats, sunflower seeds, flaxseed, whole nuts, chia and psyllium husks are stirred with water, coconut oil and a little maple syrup into a thick batter, pressed into a loaf pan and left to swell in the refrigerator.

Prepare it the evening before and let it rest overnight, or mix it in the morning and bake in the evening. Then it bakes in two stages: 20 minutes in the pan, then 40 to 50 minutes directly on the oven rack. Let it cool completely before slicing.

The amounts fill a 1.5 L loaf pan and work with almonds or hazelnuts. A short note below explains how to scale them down for a lower loaf. Use oats labeled gluten-free and check the labels of the seeds, nuts and psyllium.

Seed loaf with one thick slice cut off and laid in front, showing the crumb of sunflower seeds, flaxseed and hazelnuts, on a wooden board

Gluten-Free Seed Bread Without Flour or Yeast

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Prep Time 2

Cook Time 1 10

Total Time 3 10

Course Bread, Breakfast

Cuisine German

Servings 14 slices

Calories 261 kcal

Ingredients

200 g gluten-free rolled oats about 2 1/4 cups; check the label
180 g sunflower seeds shelled kernels; about 1 1/4 cups
120 g flaxseed preferably coarsely ground (crushed); about 3/4 cup
90 g almonds or hazelnuts whole; about 2/3 cup
35 g chia seeds about 3 tbsp
35 g whole psyllium husks, or psyllium husk powder 35 g whole husks (about 5 tbsp), or 35 g husk powder (about 4 level tbsp)
1.5 tsp salt 7.5 ml
450 ml water about 1 7/8 cups
40 g coconut oil melted; weigh it, tablespoon measures vary
1.5 tbsp maple syrup or honey 22.5 ml

Instructions

Mix the dry ingredients (in the evening). In a large bowl, mix the oats, sunflower seeds, flaxseed, almonds or hazelnuts, chia seeds, psyllium husks or husk powder and salt thoroughly.
Combine. Stir the water with the melted coconut oil and the maple syrup or honey. Pour the liquid over the dry ingredients and stir very well until a thick batter forms.
Shape. Line a 1.5 L loaf pan (for example the IKEA VARDAGEN) with parchment paper. Press the dough very firmly into the pan and smooth the surface completely.
Rest overnight. Cover the pan and let it swell in the refrigerator overnight (prepare it the evening before, or in the morning and bake in the evening). The minimum is 2 hours.
Bake, part 1 (next day). Heat the oven to 180°C (356°F) fan. Bake the bread in the pan for 20 minutes.
Bake, part 2. Take the bread out of the pan, remove the parchment paper and bake it directly on the oven rack for another 40 to 50 minutes. Knock on the loaf: it should sound hollow.
Cool. Let the bread cool completely before slicing so that it stays firm.

Notes

Gluten check: use oats labeled gluten-free. Seeds, nuts, psyllium husks and coconut oil are usually not labeled gluten-free, so read their packaging for traces of wheat or gluten and for shared processing, and use clean utensils and a clean pan. This is a label check, not a guarantee.

Nuts: use whole almonds or whole hazelnuts. Both were made and are shown in the photos.

Smaller or lower loaf: the amounts above are for a 1.5 L loaf pan. Multiply every amount by about 0.75 to 0.77 for a lower loaf in the same pan (or a smaller pan), or just use the list below. The earlier, lower version used: oats 150 g, sunflower seeds 140 g, flaxseed 90 g, almonds or hazelnuts 70 g, chia 25 g, psyllium husks 25 g, salt 1 tsp, water 350 ml, melted coconut oil 30 g, maple syrup or honey 1 tbsp. The water scales with the dry ingredients, and the dough rises very little, so the volume of the dough decides how full the pan gets.

Baking time: the same for every size, 20 minutes in the pan plus 40 to 50 minutes on the rack.

Psyllium: you can use whole husks or husk powder. For the smaller size use 25 g or 3 level tbsp of powder. The 35 g (about 4 level tbsp) of powder for the 1.5 L loaf is scaled up from that (3 tbsp x 1.4), not separately tested.

Coconut oil: weigh the 40 g; a tablespoon of melted coconut oil weighs about 14 g, so a spoon count gives more oil than the gram weight.

Rest: always give the dough the long rest. Prepare it the evening before and bake the next day, or mix it in the morning and bake in the evening. Allow at least 2 hours; do not shortcut it.

Serving idea: the photos show slices served with fried eggs.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They count 14 slices of the loaf (slice count assumed).

Keyword bread without flour, bread without yeast, gluten-free seed bread, oat bread, seed loaf

Questions about gluten-free seed bread

Does this gluten-free seed bread need flour or yeast?

No. It has no flour and no yeast. Oats, seeds, nuts, chia and psyllium husks are stirred with water, coconut oil and syrup into a thick batter.

How long should the seed bread rest before baking?

Prepare it the evening before and let it swell overnight in the refrigerator, or mix it in the morning and bake in the evening. Two hours is the minimum, but the long rest is the normal way.

How do I know the seed bread is baked?

After the 20 minutes in the pan and 40 to 50 minutes on the rack, it should sound hollow when you knock on the loaf.

Can I use almonds or hazelnuts?

Yes. Both nut options were made and photographed; use whole almonds or whole hazelnuts.

How do I make a smaller or lower loaf?

Multiply every amount by about 0.75 to 0.77, or simply use the smaller amounts listed in the notes; the water scales with the dry ingredients. The baking times stay the same: 20 minutes in the pan plus 40 to 50 minutes on the rack.

Is seed bread suitable for coeliac disease?

Use oats labeled gluten-free. Oats, seeds, nuts, psyllium and coconut oil are not gluten-containing grains, but seeds, nuts and psyllium are often not labeled gluten-free, so check their packaging for traces of wheat or gluten and for shared processing. This is a label check, not a guarantee.