Easy Gluten-Free Bread (Mixed Seed Loaf)

This may be the only gluten-free bread recipe you’ll ever need. Bold statement, I know. But really, this probably the easiest gluten-free bread recipe I’ve ever made. It has a beautiful nutty flavor with aromatic undertones of caraway, anise, fennel and coriander. A German bread spice mix called “Brotgewürz” that’s used for making an authentic-tasting German bread. Plus it’s loaded with chia seeds, pumpkin seeds (pepita), sunflower seeds, sesame seeds, and the only “flour” you’ll find in this bread is actually high-protein finely ground almonds.

Ingredients for My Easy Gluten-Free Bread

What I love most about this seeded bread is its soft texture. Honestly, it can easily hold its own against a loaf from a professional bakery and you’d never guess it’s gluten-free. It’s perfect for sandwiches or toasting. Plus there’s no yeast, no kneading, no chilling, no rolling — none of that nonsense work. This gluten-free multi seed bread takes about 10 minutes prep time (if that!) and another hour to bake. Here’s a quick look at the ingredients you’ll need:

• Almonds: Not quite as finely ground as almond flour, but perfect for giving the bread a hearty, slightly rustic texture.
• Psyllium husk (Indian): Helps bind the dough and supports digestion.
• Baking powder and salt: Baking powder gives the bread lift and a light crumb, while sea salt rounds out the flavor.
• Bread spice: You can use a store-bought mix or make your own (see recipe below).
• Seeds: Chia seeds (a nutrient-dense superfood) or ground flaxseeds, combined with sesame seeds for subtle crunch. Pumpkin and sunflower seeds bring extra texture, flavor, and a boost of nutrients.
• Eggs: Provide structure and help the bread rise with a soft, airy crumb.
• Quark: Adds moisture and keeps the bread tender without being heavy.

The exact ingredients and measurements for my gluten-free seed bread can be found in the printable recipe card below.

German “Bread Spice” – A Flavorful Boost That’s Good for Digestion

It’s not often you find a gluten-free bread made with traditional bread spice (in German: Brotgewürz) but it’s one of those things that sets German-style breads apart. I love the deep, earthy aroma and flavor it adds, reminiscent of a classic, hearty dark loaf. What makes this spice blend extra special is that it’s crafted from aromatic herbs known to support digestion, reduce bloating, and even enhance nutrient absorption. That means it’s not just delicious, it’s functional food at its best. Bonus: these same herbs are often found in herbal teas that soothe the stomach and support the immune system.

How to Make Your Own Bread Spice Blend (German Brotgewürz)

You can easily mix up a batch of homemade Brotgewürz using just a few pantry spices. Simply grind the following seeds with a mortar and pestle until finely crushed:

• 1/2 tablespoon fennel seed
• 1/2 tablespoon caraway seed
• 1/2 tablespoon aniseed
• 1/2 tablespoon coriander seed

I used 1/2 teaspoon bread spice in this gluten-free bread recipe, but if you prefer a much subtler aroma then reduce the amount to 1/4 teaspoon.

Mixed Seed Gluten-Free Bread – Quick, Easy, and Foolproof

Here’s a quick step-by-step to ensure everything goes smoothly:

Step 1: Mix the Dough

Start by combining the ground almonds, psyllium husk, baking powder, salt, bread spice, and chia seeds. Stir in the pumpkin seeds, sunflower seeds, and sesame seeds. In a separate bowl, whisk together the eggs and quark until smooth. Then, mix the wet and dry ingredients to form a dough and transfer it to a loaf pan.

Step 2: Bake It

Pop it into the oven and in less than an hour you’ve got a beautifully baked loaf. Let it cool, slice it up, and enjoy. That’s it!

5 Reasons to Love This Gluten-Free Bread

This recipe for gluten-free bread has everything you’d hope for in a homemade loaf — it’s easy to make, seriously delicious, and packed with nourishing ingredients. Still need convincing? Here are five great reasons to give it a go:

1. Quick and Effortless – No kneading, no proving. This bread comes together in no time, making it perfect for busy weekdays.
2. Wholesome and Nutritious – Brimming with seeds and grains that offer fibre, vitamins, and healthy fats. It’s the ideal power loaf!
3. Soft and Moist Crumb – Even without gluten, this bread stays wonderfully soft and fresh—perfect for toast or a hearty sandwich.
4. Incredibly Versatile – Whether for breakfast, a savoury snack, or served alongside a meal, this bread is always a good choice.
5. Fully Customisable – Swap in your favourite seeds or nuts for endless variety. It’s a recipe you’ll never tire of.

And if you’re after more gluten-free bread ideas to keep things interesting, try the easy buckwheat bread (gluten-free and vegan), the chickpea buckwheat flour bread, or the apple-cardamom loaf. All three are simple to make and absolutely delicious!

5 from 3 votes

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Easy Gluten-Free Bread (Mixed Seed Loaf)

A simple and easy gluten-free seed bread recipe. It's hearty, crunchy, chewy, high-protein and most important, delicious! Great on it's own or as the perfect gluten-free option for making toast or sandwiches.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Breakfast

Category Baking

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 1 loaf (14 slices)

Calories 142 kcal

Autor Elle

Ingredients

• 1 cup almond meal (finely ground almonds) (100 g)
• 1 tablespoon psyllium seed husks
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon German bread spice (see above for homemade)
• 3 tablespoons chia seeds or ground flaxseeds
• 1/2 cup pumpkin seeds (65 g)
• 1/2 cup sunflower seeds (70 g)
• 3 tablespoons sesame seeds
• 4 large eggs
• 250 g quark

Method

1. Preheat oven to 350°F / 175°C and line a loaf pan with parchment paper.
2. In a large mixing bowl, add the almond meal, psyllium seed husk, baking powder, salt, bread spice and chia seeds. Mix well to combine. Add the pumpkin seeds, sunflower seeds and sesame seeds; mix to combine.
3. In a second bowl, whisk together the eggs and quark until smooth.
4. Add the egg-quark mixture to the dry ingredients and mix until combined. Pour the batter into the prepared loaf pan. Garnish with seeds of choice and bake in the oven for 55-60 minutes.

5. Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing. Enjoy!

Notes

• It is important to remove the bread from the loaf pan to fully cool otherwise it will sweat from the moisture condensing in the pan (we don’t want moist and spongey bread!)
• If you don’t have almond meal on hand, you can grind your own. Just add almonds to a high-powered blender or coffee grinder and use the pulse button until they turn into a fine, grainy consistency. This only takes 20 to 30 seconds!
• Not everyone is a fan of caraway, anise, fennel or coriander so if you prefer a much subtler aroma then reduce the amount of bread spice to 1/4 teaspoon.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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