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This grain free bread is hearty and chewy with an abundance of flavor from seeds and nuts. It’s a high protein low carb bread with 10 grams of protein in each slice. Top it with almond butter, jam or avocado for a healthy grain free, paleo breakfast.

gluten free seed bread slice with loaf and knife

I love eating bread at breakfast. There is something so satisfying about it. I also want to start my day with lots of protein. This bread fits the bill.

Research shows that eating 25-30 grams of protein at breakfast helps us maintain a good blood sugar balance and prevents cravings. I find eating enough protein in the morning gives me more energy throughout the day.

Why I Love This Gluten Free Seed Bread

  • 10 grams of protein per slice
  • hearty and crunchy with a nutty earthy taste
  • lots of hormone balancing seeds and a few nuts
  • super nutritious, full of minerals, fat, protein and fiber
  • gluten and grain free
  • easy to make no yeast or kneading
  • low carb, no sweetener
  • easy to slice and toast
gluten free seed bread close up


The ingredients for this grain free bread can be found in your local health foods store. You probably have a few of them already. Get the freshest seeds and nuts you can find.

  • Almond Flour – This is the base of the bread. I use blanched almond flour.
  • Tapioca Flour and Coconut Flour – This combination gives perfect texture to the bread.
  • Sunflower Seeds – Use raw, plain sunflower seeds with no added oil or salt. They promote healthy skin, and are good for hormone balancing.
  • Pumpkin Seeds – Use raw seeds with no added oil or salt. They are high in magnesium helping to relieve anxiety, stress, and making you calmer. Also good for your hormones.
  • Almonds – Use raw unsalted. They are rich in anti-inflammatory polyphenols. You can substitute walnuts or pecans.
  • Hemp Seeds – Use hulled seeds. These are exceptionally rich in essential fatty acids which is good for your heart and brain. Don’t worry they won’t get you high.
  • Black Sesame Seeds – If not available use white sesame seeds. Black sesame seeds have a stronger flavor, more nutrition and crunch than white sesame seeds. 
  • Baking Soda -Helps this bread rise!
  • Sea Salt – To balance flavor.
  • Pastured Eggs – This recipe calls for 6 eggs. They make the bread fluffy, keep it together and provide lots of protein. Pastured eggs are richer in vitamins A and E, as well as omega-3s.
  • Olive Oil – Gives the bread a nice fruity flavor. Coconut oil can be substituted.
  • Apple Cider Vinegar – Creates a chemical reaction with the baking soda to help the bread rise.
gluten free seed bread ingredients

Tips For Making Gluten Free Seed Bread

This is a simple recipe. Basically mix together the dry ingredients in one bowl. Mix the wet ingredients in another bowl and then mix together. Pour into a loaf pan and bake.

The exact directions are in the recipe card below. Here are a few tips:

Tip #1: Weigh the almond flour, seeds and nuts. It’s easier and more exact, your bread will come out perfect every time.

Tip #2 : Chop the almonds, sunflower seeds and pumpkin seeds. Just a rough chop, you don’t want to make them too fine. The texture is what makes this bread fabulous. Mix the hemp and sesame seeds after chopping.

The nuts can be chopped in a food processor. Pulse the almonds first as they take longer. Then add the pumpkin and sunflower seeds and pulse a few times.

 gluten free seed bread chopped nuts and seeds

Tip #3: When combining the wet and dry ingredients don’t over mix. Use a silicon spatula to combine evenly.

gluten free seed bread batter in pan

Tip #4: Use a steel 8.5 x 4.5 loaf pan, lined with a parchment sleeve. The steel pan cooks the bread more evenly than glass and gives it a better crust. If you use a larger pan the bread will be flatter, it’s not as good.

gluten free seed bread batter in loaf pan

Tip #5: You can leave the top plain or top it with sunflower or sesame seeds or a combination.

Tip #6: Let the bread cool for 5 minutes before removing from the pan. Then let cool another 5 minutes for easy slicing.

gluten free seed bread sliced with napkin, pan and knife

Serving Your Gluten Free Seed Bread

This bread is so good you can enjoy warm from the oven plain or with a little grass fed butter. Eat it toasted or untoasted. It’s a dense bread you can thinly slice.

It’s also great with a variety of toppings. Here are a few of my favorites.

  • Sliced avocado and sprouts
  • Sliced avocado and smoked salmon
  • Almond butter with or without banana
  • Toasted with jam
  • Cottage cheese and a few berries
  • Topped with hummus and a few seeds, also great for lunch

Enjoy it with anything you like. Play around with lots of fun toppings.

gluten free seed bread overhead shot with hummus, seeds, sprouts, jam, avocado

Storing Your Gluten Free Seed Bread

You can store the bread in a ziplock bag or airtight container on the counter, for 3-5 days or in the refrigerator for 7-10 days.

I usually slice it just before eating but you can also slice up the whole loaf to have ready for quick and easy toasting.

This paleo bread can be frozen for a few months. It stays really moist and fresh. Slice up the whole loaf and store in a zip lock bag. When ready to eat it, take out the number of slices you want and pop into the toaster oven. Great for food prep.

You’ll love the way this high protein grain free bread makes you feel. When I have 2 slices with avocado for breakfast I feel incredibly satisfied all morning and not ravenous at lunch.

gluten free seed bread slices and loaf with knife

If you like this bread you may also enjoy these other easy to make paleo, gluten free breads:

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Gluten Free Seed Bread

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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 18 servings 1x


  • 1 cup + 2 Tablespoons (126 gramsalmond flour 
  • 3 Tablespoons (23 grams) tapioca flour
  • 2 Tablespoons (15 grams) coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 Tablespoons (30 grams) sunflower seeds, pepitas
  • 3 Tablespoons (30 grams) raw pumpkin seeds
  • 4 Tablespoons (50 grams) almonds 
  • 4 Tablespoons (40 gramshemp seeds 
  • 4 teaspoons (10 grams) black or white sesame seeds
  • 6 pastured eggs 
  • 1 teaspoon apple cider vinegar
  • 1/3 cup (65 grams) olive oil 


  1. Preheat oven to 375 degrees. Line a steel 8.5 x 4.5 loaf pan with a parchment sleeve.
  2. Add almond flour, tapioca flour, coconut flour salt and baking soda to a large bowl.
  3. Coarsely chop the sunflower seeds, pumpkinr seeds, and almonds (not too fine you still want some yummy chunky bits)*.
  4. Add hemp seeds and black sesame seeds. Add to the flour. Mix to combine evenly.
  5. In a separate medium bowl, whisk together the eggs, apple cider vinegar and oil.
  6. Add egg mixture to the nut mixture. Mix until a batter forms and is evenly combined.
  7. Scoop batter into prepared loaf pan.  Top with sunflower or sesame seeds or leave plain. Bake 30-35 minutes.
  8. Cool on wire rack for 5 minutes. Remove from the pan and let cool 5 minutes. Slice and serve.


The nuts can be chopped in a food processor. Pulse the almonds first as they take longer. Then add the pumpkin and sunflower seeds and pulse a few times.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Lunch, Snack
  • Method: Mix, Bake
  • Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free

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