Vegan Seed Bread | Gluten-free

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This delicious vegan seed bread is loaded with fiber, protein, and healthy fats from flax, sesame, and pumpkin seeds. It is easy to make with 6 simple ingredients. Plus, it’s gluten-free, grain-free, oil-free, and yeast-free.

a close up photo of the vegan gluten free seeds bread in a baking tray

Healthy and simple multi-seed bread that requires no kneading and no rising time since it is yeast-free. It takes some time to bake but only minutes to prepare. Enjoy it as a nourishing snack or with a meal.

Recipe Highlights

  • Dietary – vegan, whole food, flourless, oil-free, grain-free, sugar-free, yeast-free, and nut-free
  • This seed bread is gluten-free
  • No kneading and no rising time required
  • Made with 6 simple ingredients
  • Allergy-friendly
  • Easy to prepare
  • Makes a nutritious breakfast, snack, or dinner
  • Freezes well
  • Turns out dense and filling
a photo of the vegan gluten free seeds bread in a basket

Whole Food Ingredients

For this delicious vegan seed bread, you will need only 6 simple whole food ingredients. It is healthy and easy to make. Here is what you’ll need:

  • seeds – I used a combination of whole flaxseeds, pumpkin seeds, and sesame seeds. Use plain raw seeds without any additives.
  • whole psyllium husk – It is vital for this vegan seed bread recipe. It’s basically soluble fiber and binds the ingredients together. You cannot replace it with any other ingredient. I used whole psyllium husk, not powder. If you use powder, maybe you’ll need half of the amount. That’s why I recommend using a kitchen scale to measure it properly.
  • baking soda – used as a rising agent
  • apple cider vinegar – reacts with the soda and helps the rising process
the ingredients for the vegan gluten free seeds bread

For the full ingredients list, measurements, and instructions, please find the recipe card below.

Healthy and Simple Gluten Free No Yeast Seed Bread

Seeds are a great plant-based source of fiber, minerals, and healthy fats. They are loaded with iron, calcium, magnesium and phosphorus. Flaxseed is packed with lignans (kind of antioxidant) that has high anti-inflammatory properties.

As this vegan bread is made from seeds it turns out to be a dense loaf. It contains no eggs, no dairy or flour. At the same time, it’s also soft on the inside. It has a nutty flavor and chewy texture. It is a great and tasty way to enjoy those healthy seeds, like flax, sesame, or pumpkin seeds.

This delicious healthy vegan seed bread is ridiculously easy to make, requires no kneading or rising time and can be prepared in minutes. It may take a while to bake, but it’s worth it.

Overall, for a gluten-free and grain-free bread that has no yeast, this vegan seed bread is surprisingly good and delicious!

close up of the vegan gluten free seeds bread on a cutting board

This Vegan Seed Bread is

  • vegan (egg-free & dairy-free)
  • whole food
  • gluten-free
  • yeast-free
  • oil-free
  • grain-free
  • easy to make
  • no knead bread
  • no rising time required
  • packed with healthy fats and fiber
  • highly nutritious, dense and filling
  • delicious and healthy
a couple of slices of the vegan gluten free seeds bread with hummus on top of them

How to Serve

Satiating and filling on its own, this vegan seed bread can be enjoyed in various ways. Here are some our favorite serving ideas:

an overhead view of the vegan gluten free seeds bread - some slices are cut and have hummus on top of them

How to Store

Let cool completely before storing.

Room temperature: Let cool, then store tightly covered for a day.

Fridge: Store in an air-tight container in the fridge for up to 3-4 days. Enjoy straight from the fridge or warm for a few minutes in the toaster or oven.

Freezer: You can freeze the whole loaf or freeze it in slices in a freezer bag or container for up to 3 months. Let thaw at room temperature, then toast the bread before serving.

the vegan gluten free seeds bread on a baking tray

More Vegan Baking Recipes to Try

the vegan gluten free seeds bread on a chopping board with some slices cut.

If you try this Vegan Seed Bread, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.

Vegan Seed Bread | Gluten-free

Vegan Seed Bread | Gluten-free

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

This delicious vegan seed bread is loaded with fiber, healthy fats, and protein. It is easy to make with 6 simple ingredients. It's also gluten-free, grain-free, oil-free, and yeast-free. Enjoy it as a nourishing snack or with a meal.



  1. Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
  2. Put the flax seeds in a blender and blend into fine flour. You may need to scrape the sides from time to time. Place in a large mixing bowl.
  3. Then, put the sesame and pumpkin seeds in the blender and blend into flour as well.
  4. Add all dry ingredients to the bowl (ground flax, sesame and pumpkin seeds, whole psyllium husk, baking soda and salt). Mix everything until well to make vegan seed bread in one bowl
  5. After that, add the wet ingredients (water and apple cider vinegar) to the bowl. Stir well with a spoon. You may press the mixture with the back of the spoon, so everything is well incorporated and sticks together.
  6. Slightly press the dough between your hands until it is well combined. Shape it into a loaf and place it in the baking pan (mine measures 25 x 21 cm/ 10" x 8"). You can make some light cuts on top of the dough with a sharp knife.
  7. Bake for 50 mins. Let the bread cool, then slice and enjoy!


  • Psyllium husk is basically soluble fiber. It absorbs most of the water and binds the ingredients together. That's why it cannot be substituted with any other ingredient.
  • You can easily find psyllium husk in health food stores, online, or well-stocked grocery stores. Some brands can turn your baked goods purple (it is all natural, but a bit strange).
Nutrition Information:
Yield: 12 Serving Size: 1 Slice
Amount Per Serving:Calories: 177Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgCarbohydrates: 13gFiber: 8gSugar: 0gProtein: 6g

Nutrition information isn’t always accurate.


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I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!

8 thoughts on “Vegan Seed Bread | Gluten-free”

  1. Do you think using a chia egg or normal egg could replace the psyllium husk? I was so eager to bake this recipe this weekend but realized I forgot to buy the Pysllium husk:(

    • Hey Angela,
      I understand that feeling of excitement to bake a recipe only to realize you’re missing a key ingredient like psyllium husk.
      While chia egg can work as a binder in some recipes, it might not have the same strong gelling and thickening properties as psyllium husk in this vegan seed bread recipe.
      If you’re not following a vegan diet, using a regular egg can be an option. Eggs are excellent binders. However, they may not provide the same dietary fiber content or binding strength as psyllium husk.
      So I can’t guarantee the exact texture and results will be the same as using psyllium husk.

  2. Hi venelina! Tq so much for this recipe. I’m based in Malaysia where it’s super humid… would I need to adjust the recipe to avoid the bread being too gooey? If yes how much?

    Tq tq tq!

    • Hi Nina,
      baking in a high-humidity climate can present some challenges, as the excess moisture in the air can affect the texture and shelf life of baked goods. Maybe you should try to reduce the water in the recipe, starting with around 3/4 cup, and monitor the dough’s consistency, gradually adding more water as needed. Additionally, extend the baking time as necessary to ensure the bread is fully cooked and firm to prevent it from becoming too gooey.
      I hope this is helpful. 🙂

    • Hi Karen,
      Yes you can use chia instead of the flax seed. I think the result will be the same.


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