Gluten free multiseed bread

Gluten free multiseed bread

gluten free multiseed bread cross section

I got a bit bored of the staple winter breakfasts that I alternate between – porridge or cinnamon bagels – and decided to shake things up a bit and make a super seedy and slightly sweet loaf of bread instead. I’m rather pleased with the end result and thought you might appreciate the recipe.

It’s studded with a selection of oh-so-good-for-you (especially for your hormones) seeds, some nuts and a small amount of cranberries. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we would have some more honey on top usually. I used to love that bread! I definitely inherited my love for nuts, coffee and a general sweet tooth from my late grandma.

This bread is so easy to throw together, you’ll be laughing. It requires no yeast, kneading or proofing! Thanks to buckwheat flour it’s naturally gluten-free, yet there is no need for xanthan gum (or other gums typically added to make gluten-free dough possible) either. Ground up flax (or chia) seeds hold it together just fine. If you can throw a few ingredients into a bowl and give them a good stir, you will manage on your first go, promise.

Dry-toasting nuts and seeds isn’t necessary, but it doesn’t take that much extra effort and gives the bread a deeper flavour so it’s worth it, in my opinion.

This bread is an ideal vehicle for open sandwiches, which are a thing in my native Poland (Germany and Scandinavia too, as far as I know). Both sweet and savoury toppings work well and I can personally think of a few dozen different combinations which I am going to try out in the course of the next few weeks. I hope you’ll love this recipe as much as I do!

gluten free multiseed bread ingredients

gluten free multiseed bread batter

gluten free multiseed bread making of

gluten free multiseed bread baked

1kg / 2lb loaf
15 min
60 min
1kg / 2lb loaf
15 min
60 min


  • 140 g / 1 heaped cup buckwheat flour*
  • ¾ tsp baking soda*
  • 1 tsp fine salt
  • 2 tbsp ground chia seeds or flax seeds
  • 85 g / heaped ½ cup almonds (walnuts or hazelnuts)
  • 40 g / ¼ cup flax seeds (I used golden flax seeds), more to decorate
  • 35 g / ¼ cup sesame seeds, more to decorate
  • 65 g / ½ cup pumpkin seeds, more to decorate
  • 70 g / ½ cup sunflower seeds, more to decorate
  • 30 g / ¼ cup dried cranberries (dates, prunes or apricots)
  • ground cinnamon, ginger, nutmeg, cloves (optional)*


  • 45 ml / 3 tbsp oil (I used mild olive oil) + more to grease the pan
  • 15 ml / 1 tbsp maple syrup
  • 1½ tsp apple cider vinegar (or lemon juice)
  • 360 ml / 1½ cups water
  1. Mix the first four dry ingredients (use BAKING SODA not baking powder – video caption is incorrect!) in a large mixing bowl. Set aside.
  2. Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and grease a 1kg / 2lb baking tin with a bit of oil. I also recommend lining the tin with a piece of baking paper as this bread tends to stick.
  3. This is an optional step, but recommended! Heat up a medium size pan on a low-medium heat. Once hot, add almonds to it. Dry roast the almonds for a few minutes until fragrant and lightly browned on both sides – move them around the pan frequently so that they don’t burn. Remove the almonds from the pan and place them on a chopping board. Add pumpkin and sunflower seeds to the pan and dry roast them together, stirring frequently.
  4. Chop toasted almonds up roughly and if using dates, prunes or apricots rather than cranberries, remove the stones (dates) and chop them into smaller pieces too.
  5. In a small mixing bowl combine all the wet ingredients.
  6. Add cooled-down nuts, seeds and dried fruit to the dry ingredients.
  7. Stir the wet ingredients into the dry ones and mix well to combine. Let the batter rest for about 30-60 minutes so that ground chia or flax seeds (also known as a flax egg) have had a chance to activate (become jelly-like) in the added moisture.
  8. Pour the batter into the prepared baking tin and decorate the top with extra seeds before putting the bread in the oven.
  9. Bake for about 60 minutes, until a skewer comes out clean. Let the bread cool down completely before cutting into it and use a serrated knife to cut it.

 *BUCKWHEAT FLOUR: Buckwheat is a naturally gluten-free pseudo grain that is related to rhubarb, but some brands may get cross-contaminated with gluten during processing so if you have a severe gluten intolerance or Celiac disease, make sure you only purchase buckwheat that has been certified as gluten-free (please be aware that Doves Farm buckwheat flour we show in the video above ISN’T gluten-free certified. We made a mistake and realised it too late)

*BAKING SODA: Please ignore the fact that the video calls for baking powder (instead of baking soda). It’s a typo that we didn’t spot in time. Baking soda is the correct ingredient.

*SPICES: If you intend to have this bread with sweet toppings, adding some ground spices and optionally increasing the amount of sweetness (to 2 tbsp maple syrup) is a nice idea. I would start with ½ tsp cinnamon and ¼ tsp ground ginger and nutmeg and a good pinch of cloves. For a savoury take on this bread, nigella seeds make a nice topping and olives a great substitute for dried fruit.

4 g
17 g
2 g
7 g
16 g
*per serving
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61 reviews, 189 comments
What can I replace the dried fruit with and the sesame seeds?
    Hi Jo,
    More whole flax seeds or sunflower seeds, for example. Dried fruit can be replaced with olives for a savoury bread or simply more nuts/seeds. It's rather flexible. Hope you'll enjoy it! x Ania
Sophie F:
Hi Ania, thank you soooo much for this recipe! <3. I absolutely loved the flavors. I substituted oat flour for the buckwheat one. However, I don't know why my loaf isn't compact? it's super crumbly! I do not mind it that much but why didn't it stick together? I did wait for the "flax egg" and I'd dare say, as I live in a very humid place, that it looked the batter was drying super fast.
How do you think I can avoid this in the future?
    Hi Sophie,
    It's hard for me to comment as you changed the recipe by using oat flour, which is notoriously crumbly. It is probably more absorbent than buckwheat flour too so I would not be surprised if it needed more water. Hope your next attempt will be just perfect and good luck! x Ania
Love this recipe so much, great results every time and adaptable to make sweet/savoury.
Perfect nourishing, gut friendly loaf! Thank you!
    Thank you Fern, that makes me so happy to hear and thank you for taking the time to review - so appreciated. x Ania
I just made this bread yesterday and it turned out perfectly. I didn't have backing soda so used 3x the amount of baking powder. Thanks for the fantastic recipe!!
    Thank you Lilly, I am really happy to hear that this bread has been such a hit with you. Many thanks for taking the time to review, I really appreciate it. x Ania
    Thank you Lilly, I am delighted to hear that this recipe has been such a hit with you and thank you for taking the time to review - I really appreciate it. x Ania
Can you bake this bread in a bread machine?
    It's hard for me to say as I don't own one, sorry. x Ania
i didn't have buckwheat flour and didnt need it to be gluten free so i subbed whole wheat flour and it came out great. also i need to eat super low sodium right now, so this was a perfect recipe to leave the salt out of because it's super flavorful with all the toasted nuts.
    Thank you, Paula, I am delighted to hear that this recipe has worked so well for your despite the substitution. Thanks for taking the time to review, I really appreciate it. x Ania
It’s absolutely delicious. I toasted some for breakfast this morning and as I can’t eat dairy or sugar I mashed up a small lump of banana which I spread over the bread and topped this with some squashed berries that I thawed over night. It was the best brekkie I’ve had for years. Thank you so much.
    Thanks Jax, I am delighted to hear that you enjoyed it so much (I love it with banana and almond or peanut butter myself, but mashed berries sound great too!!). Thank you for taking the time to review, much appreciated. x Ania
Hi Ania, thank you for this amazing recipe! Can I make it without the maple syrup?
    Hi Alexandra,
    Firstly, I am sorry for taking so long to reply but my dad is very ill so I haven’t been online much lately. Sure, you can skip it, it's only added to neutralise acid, which helps this bread rise. Hope this helps! Ania
Claire Barker:
I've made this twice now and absolutely love it. It's so hard to find wheat-free bread that doesn't contain a load of chemicals. Only problem is I can't stop eating it! Do you have any savoury suggestions Ania? Could cheese or egg be incorporated somehow, or rye? Thanks, Claire
    Hi Claire,
    Firstly, apologies for a late reply but I've only just got back from my holidays. I am delighted to hear that you enjoy this bread and I can totally relate. I used to make it a lot, now this rye bread is my go to and I am somewhat addicted. You mean savoury suggestions to go into the dough? Sure, how about olives, finely chopped sundried tomatoes, herbs (like oregano, basil) etc.? As I am vegan myself, I haven't experimented with adding eggs or cheese, but you can give it a go if you wish. x Ania
i precisely followed the recipe but batter was very firm and dry so I added more water, the final result was still very firm and dry - thankfully I added more dried cranberries which added moisture but it was still a disappointment.. not a total loss because I'll add it to my morning breakfast smoothie made with oat meal, oat milk, bananas and yogurt
    Hi Tim,
    I am sorry to hear that you weren't happy with your bread but it seems to me that a measuring error/s must have occurred. I have made this bread countless times and so many of my readers have too and none of them reported any issues with there being not enough water. When making a technical recipe like this weighing your ingredients is recommended to achieve the correct result. Ania
I just made this bread and it turned out really well. I used raisins instead of cranberries because that is what I had - cranberries would be prettier. I also turned the burner on too high when roasting the nuts & seeds - they were just starting to burn but I cought them in time, thank goodness, and won't make that mistake again. When I tasted the batter I thought it was a bit too salty, but when I tasted the bread just now, it was perfect. Will definitely be making this bread again - it is likely to be a new staple, in fact!
    Thank you Nancy, I am so happy to hear that this bread has come out so well and you plan to make it on a regular basis. Glad you saved the nuts from burning - in my experience they seem to be doing nothing for 95% of the time and the last 1-2 minutes can take them from golden brown to burnt. Thank you for taking the time to review, I really appreciate it. x Ania
Its very easy and sooo yummy! thanks for this recipe
    Thank you so much Daphne, I am delighted to hear that you enjoyed it and thanks for letting me know. x Ania
Donna Hartney:
Tammy Bowles wrote to you in 2020 to say she substituted GF sourdough starter with very good results. I'd like to try the same. In addition to not using baking soda, I'm assuming I'll need to adjust the wet ingredients. Do you have any suggestions for how to do so? I'd appreciate it!
    Hi Donna,
    I will start of by saying that this is all a bit of a guesswork, but I make this sourdough bread every few days. Based on that experience, I would suggest 75 g / 2.6 oz of freshly fed starter and about 200 ml of water to compensate for all of the thirsty add-ins: nuts and seeds that are added to this bread. Hope this works out and I might work on sourdough version of this recipe when I find time. x Ania
I like the look of this recipe but I'm looking for savory bread and don't like olives. Any suggestions?
    Hi Katie,
    Sure, how about replacing them with sun-dried tomatoes (dried and chopped) or just skip and stick to nuts and seeds. Hope this helps! x Ania
Hi! I would like to try the recipe but am not a fan of whole linseeds in my bread. Could I use sesame seeds instead? Thanks!
    Hi Inge,
    You should be ok swapping out 40 g of flax seeds (6th ingredient from the top), but ground flax (4th from the top) is needed as it's what holds the bread together. Ground chia seeds could be used instead. Hope this helps! Ania
June Jackson:
How long does the bread stay fresh for and how should I store it. Thanks
    Once open, it will stay fresh for about 3 days (the first slice will dry out a bit), especially if you like to have it toasted. You can also freeze it safely. Hope this helps! x Ania
June Jackson:
Pumpkin seeds are not my favorite, what can I replace them with.? I am eating the bread right now as I type, it is super delicious, I love it thanks
    Hi June,
    That's fantastic, I am delighted to hear that you made it and are enjoying it. You can use sunfower seeds, flax seeds, chopped up walnuts, hazelnuts and even some chopped up apricots or figs if you like it to be slightly sweet. Thank you for taking the time to review, I really appreciate it. x Ania
I did It! First try! No crumbles, just perfect. Used coconut oil, and chopped figs. Absolutely delicious! Will make again and again
    I am so happy to hear that, Caitla! I am delighted that it came out well and that you are enjoying it. And thanks so much for taking the time to leave this lovely review, I really appreciate it. x Ania
does the buckwheat need to be cooked?
    Hi Val,
    No, there is no need. I am using raw buckwheat flour, not buckweat groats. You could use buckwheat grouts milled into a flour in a coffee grinder, but if you were to do that make sure to buy raw (they are greenish in colour) buckwheat grouts, not roasted (known as kasha) as they are different. Hope this helps! Ania
Hi, this recipe looks great! Wondering if I can try making this in a bread machine. Please let me know if you have tried it already and if yes, please share that recipe too. Thanks
    Hi Sumi,
    I don't have a bread machine, unfortunately but this bread does not require kneading at all so not sure whether bread machine would be of any use here? Ania
Debbie G:
I loved this bread but my batter/bread was much darker than yours. Not sure why!
    Hi Debbie,
    Glad to hear you loved the bread and the colour isn't an issue, is it? It's probably down to the colour of your buckwheat flour? I assume you used raw buckwheat flour, not roasted - that would certainly make it much darker (and give it a different flavour). Ania
This looks delicious. I'm excited to try it out. What are your favorite spreads / toppings for this bread?
    Thanks Brandee, I hope you'll enjoy it. There are so many options, too many to mention. I personally like almond butter/apricot jam (together), but you could also do peanut butter/banana/cinnamon, cashew ricotta/roasted tomatoes/capers/basil or hummus/radish/pickles/cress or radish shoots (for the savoury option). x Ania
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