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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


This grain free bread is hearty and chewy with an abundance of protein and flavor from the seeds and nuts. 10 grams of protein in each slice.


  • 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