Spiced Seeded Bread (Gluten Free)

A delicious gluten free spiced seeded bread. It’s packed full of healthy ingredients and packs a nutritional punch. Lovely with sweet or savoury toppings.


I made this recipe in collaboration with lovely Megan Rossi aka The Gut Health Doctor. She’s a specialist in gut health, which is an area I’m particularly interested in having suffered with issues when I was younger. For me, eating a more varied diet and not imposing so many ‘rules’ on my diet has transformed my digestion.

Megan challenged me to create a low FODMAP recipe (The term FODMAP is an acronym that stands for: Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols–They are a collection of poorly absorbed simple and complex sugars that are found in a variety of fruits and vegetables and also in milk and wheat) as some people with a sensitive gut or IBS can benefit from eating a lower FODMAP diet.

I made a delicious gluten-free spiced seeded bread. It’s packed full of healthy ingredients and packs a nutritional punch!
Low sugar (2%)
High fibre (12%)
Source of protein (19%)
Gluten free

Plus, the bread contains double the protein and fibre of standard wholemeal bread!

My deliciously spiced seeded bread is the perfect base of pretty much anything, but I’ve topped it with smashed avocado and a quick pickle here.

Note–If you’d like a sweeter version, omit the spices. Or add your own favourite herbs or spices.

Megan says ‘This bread combines the brilliance of plant-based ingredients with nutrition innovation to deliver a mouth-watering staple that’s accessible across a wide range of eating beliefs, allergies and intolerances’ “

Dr Megan Rossi is a Registered Dietitian with an award-winning PhD in Gut Health. Megan works as a Research Associate at King’s College London, leads a Gut Health clinic on Harley street and has joined forces with Leon Restaurants to launch their gut health menu range.

To keep updated on the latest gut health news, connect with Megan on social media here.


Spiced Seeded Bread (Gluten Free)

A delicious gluten free spiced seeded bread. It’s packed full of healthy ingredients and packs a nutritional punch. Lovely with sweet or savoury toppings.
Prep time: 15 minutes
Cook time: 45 minutes
6-8 servings
4.84 from 6 votes


For the bread

  • 2 chia eggs 2 tbsp chia & 6 tbsp water
  • 2/3 cup buckwheat flour
  • 1/3 cup gluten-free oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 3 tbsp ground flax
  • 2 tsp ground turmeric or add your own favourite spices or herbs
  • 1 tsp cumin seeds or add your own favourite spices or herbs
  • 1 tsp black mustard seeds or add your own favourite spices or herbs
  • 1 tbsp sesame seeds
  • ½ cup pumpkin seeds more to decorate
  • ½ cup sunflower seeds more to decorate
  • 1/3 cup crushed hazelnuts
  • 1/3 cup crushed almonds

For the wet ingredients

  • 3 tbsp oil I used rapeseed
  • 1 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • cups water

For the quick picked cucumber

  • 1/2 cucumber ribbons
  • 1 tbsp black sesame seeds
  • 2 tbsp apple cider vinegar
  • Splash sweetener
  • Pinch sea salt

For the avocado tahini smash

  • 1 small avocado
  • 1 tsp tahini
  • 1/4 tsp miso
  • Squeeze lime
  • Pinch salt


To make the bread

  • Preheat the oven to 325 degrees/gas Mark 3
  • In a bowl, add all the wet ingredients.
  • To make the chia eggs–combine the chia and water in a small bowl. Stir well and set aside.
  • In the large bowl, combine all the dry ingredients. Add the wet ingredients and stir thoroughly until you have a smooth, thick batter. Stir in the chia eggs.
  • Grease a loaf tin with oil, then spoon in the batter. Smooth out to the edges.
  • Bake the cake at 350 degrees/gas Mark 4 for approx 40-45 minutes. Check that it’s cooked by sticking a skewer into the middle to ensure it’s cooked through.
  • Let it cool for at least 20 minutes, then turn out.

To make the quick pickled cucumber

  • Mix the dressing in a bowl, then add in the cucumber. Toss to combine.

To make the avocado tahini smash

  • Add the ingredients to a bowl and small lightly to combine.
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More Recipes with Buckwheat Flour or Oats

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

18 Responses

  1. 5 stars
    Thanks so much for making this spiced seeded bread recipe available. I’m avoiding wheat and I don’t think commercial gf bread is healthy. I made it with eggs as I’m not vegan and I’m very pleased with the results. I don’t think it has a a ‘daily bread’ versatility but I’m very happy to make this once a week.

    Best wishes

  2. 5 stars
    Delicious! Thank you! Cut perfectly! Had to make a few adjustments: Poppy seeds instead of sesame. Pecans instead of almonds and hazelnuts. One tsp. turmeric instead of 2. Might try 2 next time. No mustard seeds. 325 degrees took way too long. 350 next time. Tons of fiber wink wink! Might try sweet spices next time. Did not make the toppings, just bread, but they look great too!

  3. can one substitute the buckwheat flour with any other gluten free flour? like rice or millet flour? My kids can’t stand the taste of buckwheat.

  4. 5 stars
    You just might have made my sons life better. He is dairy free gluten free and FODMAP . As nearlyall the gluten-free loaves here either have egg or milk wash , or egg or pea flour in have been trying to solve problem . Thank you

  5. 5 stars
    Hi Niki

    I made this bread for a lunch date with a friwnd and it was delicious. My friend is a traditional bread person and was surprised at the lovely flavour of this bread. I read Jane’s comment above prior to making this bread so just in case I added about 1 table spoon of pysllium husks to dry ingredients. Also let my chia eggs sit for a few hours before use,as well as letting the mixture sit for a fee hours in baking pan prior to cooking it. It wasn’t crumbly just a little delicate. It was not dense either. Thanks for sharing those recipe.

    1. Hi Marianne
      Im so glad you liked it and it worked well.
      Amazing ideas to help with the potential crumbliness, I’m going to add them in as suggestions. Thank you.
      Love, Niki xx

    1. Hi Jane
      Sorry to hear that. The texture is a little crumblier than bread containing gluten but should’nt be very crumbly.
      Did you let the chia eggs become swollen and jelly like?

      Best wishes
      Niki xx

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