Gluten-Free Seeded Bread That Actually Tastes Amazing

Soft, nutty, and surprisingly flavorful, this gluten-free seeded bread proves that “gluten-free” doesn’t mean boring.

Each slice is airy yet hearty, with a lightly crisp crust and a sprinkle of seeds that make every bite satisfying.

Perfect for sandwiches, toast, or just snacking straight from the loaf—no cardboard vibes here.

This loaf is soft, hearty, and loaded with seeds, all without tasting like sawdust.

It’s the kind of bread you actually want to toast, slather with butter, or eat straight out of the pan.

Bonus: it’s stupidly easy for something that looks fancy and rustic.

Why This Recipe is Awesome

Let’s be real: gluten-free bread often suffers from either “too dense” or “too crumbly.”

This recipe nails it—crispy crust, soft inside, and seeds that add texture without turning your mouth into a sandpit.

I once made this on a weeknight, forgot to preheat the oven properly, and it still came out perfectly.

Trust me, it’s forgiving, tasty, and actually fun to eat.

Ingredients You’ll Need

• 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum or add 1 tsp)
• 1/2 cup almond flour (for extra softness)
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tbsp flaxseed meal
• 1 tsp salt
• 1 tbsp baking powder
• 1 1/4 cups warm water
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 large egg (optional, for richness and structure)
• Extra seeds for topping (optional, but makes it look fancy)

Step-by-Step Instructions

1. Preheat & prep: Preheat your oven to 375°F (190°C). Grease a loaf pan or line with parchment paper—trust me, it’s worth the hassle.
2. Mix dry ingredients: In a large bowl, whisk together gluten-free flour, almond flour, baking powder, flaxseed meal, and salt. Stir in sunflower and pumpkin seeds.
3. Mix wet ingredients: In a separate bowl, combine warm water, olive oil, honey, and egg (if using). Whisk until smooth.
4. Combine wet & dry: Pour the wet mixture into the dry. Stir gently with a spatula until combined. The batter will be slightly thick but sticky—that’s a good thing!
5. Pour into pan: Transfer batter into your prepared loaf pan. Smooth the top and sprinkle extra seeds if you want that “fancy bakery” vibe.
6. Bake: Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool: Let it rest for at least 15 minutes in the pan before slicing. This helps the loaf set and prevents crumbly slices.

How to Serve

Slice thick, toast lightly, and slather with butter, cream cheese, or your favorite jam.

It also makes amazing sandwiches, especially with avocado or roasted veggies.

Pro tip: freeze leftover slices to toast later—they taste almost freshly baked every time.

Nutrition Facts (per slice, approx.)

• Calories: 160–180
• Fat: 9g
• Carbs: 18g
• Protein: 5g
• Fiber: 4g
• Sugar: 2g

Common Mistakes to Avoid

• Skipping seeds: They add texture and flavor; don’t be lazy.
• Overmixing: This can make the bread dense. Mix until just combined.
• Skipping egg or flax “egg”: The egg helps structure. If vegan, use flax or chia egg.
• Cutting too early: Bread needs 15+ minutes to set; otherwise, you’ll end up with a sticky mess.

Alternatives & Substitutions

• Flour: Brown rice flour, oat flour, or sorghum flour work, just add a bit more water if needed.
• Seeds: Swap in sesame seeds, chia seeds, or hemp seeds for variety.
• Sweetener: Honey, maple syrup, or agave—all work to feed the yeast and add slight sweetness.
• Egg substitute: 1 tbsp chia seeds + 3 tbsp water = 1 flax/chia egg.

Final Thoughts

This gluten-free seeded bread is proof that gluten-free doesn’t have to equal “cardboard.”

It’s hearty, soft, and full of flavor, and the seeds give it a little crunch that makes each bite satisfying.

Serve it toasted, warm, or straight from the loaf pan, and watch your friends wonder if you secretly ordered from a fancy bakery.

FAQ (Frequently Asked Questions)

Q: Can I make this bread vegan?
Yes! Replace the egg with a flax or chia egg, and swap honey for maple syrup.

Q: Can I use only almond flour?
You can, but it might be denser. Mixing with gluten-free all-purpose flour gives the best texture.

Q: Do I have to soak the seeds?
Not necessary, but soaking can make them more digestible. Optional.

Q: How long will this bread last?
Store in an airtight container at room temp for 3–4 days or freeze slices for up to a month.

Q: Can I double the recipe?
Absolutely. Bake in two loaf pans and adjust baking time slightly to 50–60 minutes.

Q: Can I add herbs or spices?
Totally. Rosemary, thyme, or even a pinch of garlic powder works wonders.

Q: Can I make this into rolls instead of a loaf?
Yes! Shape into 6–8 rolls and bake for 25–30 minutes.