Ami Hearty, Gluten Free Seed Bread Recipe: A Nourishing Loaf Without Yeast
If you’re looking for a gluten free seed bread recipe that’s easy to make and satisfying to eat, this Almond Chia Bread is it. Made entirely without yeast, it’s naturally gluten-free, packed with fiber, and rich in healthy fats. Whether you’re following a whole-foods lifestyle, cutting back on processed carbs, or simply love a dense, seedy loaf, this bread will become a staple in your kitchen.
Why You’ll Love Our Gluten Free Seed Bread Recipe
- No kneading or rising time – To make this gluten free seed bread recipe, just mix, rest, and bake.
- Loaded with texture – Crunchy nuts and chewy texture created by the chia and psyllium husk.
- Free of refined flour and sugar – It’s made entirely from whole ingredients and free of added sugar.
- Gut-friendly – Thanks to chia seeds and psyllium husk, this bread helps support digestion.
- Incredibly versatile – Toast it for breakfast, top it with nut butter, avocado, or a slice of cheese, or enjoy it alongside soups and salads.
Notes
- Make it savory or sweet: Add herbs like rosemary and thyme for a savory loaf, or a handful of raisins and cinnamon for a subtly sweet version.
- Cool before slicing: This is an important step! If you slice the bread while it is still warm, it will tend to crumble.
- Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze slices individually for longer storage.
- Toast it: This bread is best when toasted! The edges crisp up beautifully while the inside stays chewy.
Looking for more trail snack ideas? Check out the She Runs Far trail snack recipe collection.
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Almond Chia Bread – Hearty, Gluten Free Bread Recipe
- Total Time: 4 hours
- Yield: 14 slices
- Diet: Gluten Free
Description
Unlike conventional bread, which can spike blood sugar and leave you feeling hungry an hour later, this nut and seed loaf delivers lasting energy. It’s an energizing blend of protein, fiber, and good fats—perfect for anyone looking for sustained energy.
Whether you’re pairing it with your morning eggs, using it as a base for a lunch sandwich, or enjoying a slice with soup at dinner, this loaf will fuel your day.
Ingredients
- 3 tbsp chia seeds
- 1/2 cup psyllium husk powder
- 2 cups large flake rolled oats (select gluten free oats, if you want a 100% gluten free recipe)
- 1 1/3 cup mixed chopped nuts (start with almonds, then add walnuts, cashews, or hazelnuts to make up the remainder), chopped fine-medium
- 1 cup mixed seeds (i.e. sunflower, pumpkin, flax seed, hemp seed)
- 1 1/2 tsp salt
- 1 2/3 cups water
- 3 tbsp avocado oil (can substitute with extra virgin olive oil or similar)
Instructions
Mix the Ingredients
- In a large mixing bowl, combine all dry ingredients.
- Slowly add water and mix well, using your hands, a spoon, or a mixer. The mixture will be thick and sticky.
- The quantity of mixed nuts and seeds can very depending on how finely they are chopped and the variety you choose. You may not need the full amount of water to achieve a thick and sticky dough.
Rest
- Allow the mixture to rest at room temperature for at least 2 hours, or overnight. This gives the chia seeds and psyllium husk time to absorb the liquid and bind the ingredients together.
Prepare to Bake
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper and grease it lightly with avocado oil or similar.
- Spoon the mixture into the prepared loaf pan, pressing it down firmly to remove air pockets. Smooth the top.
Bake
- Bake for 60 minutes.
- Remove the loaf from the tin. Place the loaf back in the oven with the parchment paper and continue baking until golden – around 15 minutes.
Cool
- On a wire rack, let the bread cool completely.
- Remove the bread from the parchment.
- Slice just before serving.
- Prep Time: 2.5 hours
- Cook Time: 1.25 hours
- Category: Bread
- Method: Oven baked
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 0.3 g
- Sodium: 254.9 mg
- Fat: 16.2 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16.4 g
- Fiber: 6.3 g
- Protein: 5.6 g
- Cholesterol: 0 mg
