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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

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.
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Prep Time 2 hours
Cook Time 1 hour 10 minutes
Total Time 3 hours 10 minutes
Servings: 14 slices
Course: Bread, Breakfast
Cuisine: German
Calories: 261
Ingredients Method Notes

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

Method
 

  1. 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.
    Dry mix of oat flakes, sunflower seeds, flaxseed and whole nuts in a stainless steel bowl, before the liquid is added
  2. 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.
    Thick seed bread batter with a spoon in a steel bowl, oats, seeds, nut pieces and grey chia seeds visible
  3. 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.
    Seed bread dough pressed flat into a parchment-lined loaf pan, seen from above, ready for the overnight rest in the refrigerator
  4. 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.
  5. Bake, part 1 (next day). Heat the oven to 180°C (356°F) fan. Bake the bread in the pan for 20 minutes.
  6. 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.
    Baked flat-topped seed bread loaf with one slice cut off, whole almonds and seeds visible in the dense crumb
  7. Cool. Let the bread cool completely before slicing so that it stays firm.
    Two stacked slices of seed bread with nuts above two sunny-side-up eggs with pepper on a white plate

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).