Gluten free bread

Gluten Free and Vegan Nut and Seed Loaf

I know you are most probably saying “A gluten free and Vegan loaf of bread, that actually tastes delicious?” It does sound too good to be true, but believe me there is one out there and its the genius of the very talented Sarah Britton, the Holistic Nutritionist, from My New Roots , who describes it as “The life changing loaf of bread”.

Gluten free seed and nut loaf with avocado

You may wonder how this loaf binds together without flour.  The secret is in the super absorbent psyllium husks, natures most absorbent fibres.  It binds together all the delicious nuts, seeds and whole grains, making this loaf incredibly high in protein and fibre. The bread does not rise as it has no rising agents, so the size that you see when you put it all together is the size it will be when baked.  I suggest you use a small loaf pan  in order to make the loaf higher.

Gluten free nut and seed bread

Gluten free bread

As far as I am concerned the best way to eat this bread is toasted.  Apart from the amazing nutty smell it imparts while toasting, I love the crunch, its something I can’t resist.  One or  two tiny slices of this bread will keep you full for hours.  I like to slice the whole loaf once it has cooled and I wrap and freeze individual slices, which are so quick and easy to just pop into the toaster.

Avocado on nut and seed loaf


5 from 3 votes
Gluten free bread
Nut and Seed Loaf
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Baking
Cuisine: American
Servings: 12 slices
Author: Sarah from My New Roots
  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp . chia seeds
  • 4 Tbsp . psyllium seed husks
  • 1 tsp . fine grain sea salt
  • 1 Tbsp . maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp . melted coconut oil
  • 1 ½ cups / 350ml water
  1. Combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Press into a small loaf tin ( this does not rise so it will come out the size it is in the tin) and smooth the top of the loaf. Allow to sit on the countertop for at least 2 hours, (I left it overnight)
  2. Preheat oven to 350°F / 175°C.
  3. Place loaf pan in the oven and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing .
  4. Store bread in a tightly sealed container for up to five days.
  5. It is great for freezing. Make sure you slice it first and wrap slices individually
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  • Reply Linda January 28, 2016 at 7:19 PM

    Love the look of your loaf! Please let me know if you need to chop up the almonds or do you purchase sliced almonds. thanks so much, Linda

    • Reply Shades of Cinnamon January 30, 2016 at 6:21 PM

      Hi Linda, I think you are going to love this loaf. I used whole almonds, raw without the skins on and with a nice sharp bread knife they cut through beautifully. I am sure it would be fine with sliced almonds as well. Enjoy

  • Reply ratna January 29, 2016 at 3:59 AM

    Very interesting. I didn’t know that psyllium husks could be a binding agent. I really want to try this recipe. Your pictures are amazing Ev, I can almost feel the crunch between my teeth…

    • Reply Shades of Cinnamon January 30, 2016 at 6:24 PM

      Hi Ratna, I know it is amazing how the psyllium husks pull this loaf together, a great ingredient to think about for some future recipes.

  • Reply Elizabeth January 30, 2016 at 6:06 PM

    Lovely loaf and recipe! Loved your up close image and the combination with the fresh avocado. Love the way Sarah cooks and bakes. Thanks so much for this recipes, Ev! Enjoy your weekend. 🙂

  • Reply Georgina Tavares Ribas February 11, 2016 at 12:00 PM

    I can’t wait to try this bread, I know it’s sounds crazy for some people, but I simply love healthy, rustic and nutty loaves. Must be a perfect match with creamy avocados. Beautiful photography, as always.

    • Reply Shades of Cinnamon February 11, 2016 at 5:40 PM

      Its definitely different to most bread, but for a super healthy alternative its great

  • Reply Elizabeth February 13, 2016 at 7:37 PM

    Absolutely love this loaf, Ev. Crowning the slices with fresh avocado, basil and arugula leaves would be the perfect pick-me-up lunch for me. Because I add olive oil to everything! I would just drizzle some on top and that’s it. Really inspiring all of your close-ups shots and collage! Thanks for sharing this! xo 🙂

  • Reply Nikon March 29, 2016 at 1:15 AM

    This was absolutely amazing….I’m so happy I found this recipe. Nice breakfast alternative to my usual smoothies.

    • Reply Shades of Cinnamon March 29, 2016 at 7:16 AM

      So glad you have tried this, it is very filling as well as nutritious

  • Reply Alice April 22, 2017 at 12:15 AM

    I’m in the middle of making this recipe… But I only have still cut oats. Can I substitute? Thanks! I’m really excited to try it!

    • Reply Shades of Cinnamon April 22, 2017 at 3:02 PM

      Hi Alice, I only ever use rolled oats, but I am sure you can use steel cut oats. The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces. Hope that helps and that your loaf turns out to be fabulous.

  • Reply Elena August 15, 2017 at 2:45 PM

    Hi! I am from Argentina. And I am not sure to finde psyllium and maple syrup imposible. Any idea how to replace them??

    • Reply Shades of Cinnamon August 15, 2017 at 5:52 PM

      Hi Elena you can use any syrup – it does not need to be maple syrup but I am not sure what you could replace the psyllium husks with. I will give it some research and get back to you as soon as I can.

    • Reply Shades of Cinnamon August 15, 2017 at 5:53 PM

      Hi Elena you can use any syrup – it does not have to be maple syrup. I am not sure what you could replace psyllium husks with . I will do some research and get back to you as soon as I can.

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