Gluten & Dairy Free Seeded Bread

If you’re looking for a hearty, wholesome loaf that’s naturally gluten- and dairy-free, this recipe is a must-try. Unlike traditional breads, it doesn’t rely on flour or yeast — instead, nutrient-rich seeds, nuts, and quinoa flakes (or gluten-free oats) come together with chia and psyllium husk to create a loaf that’s packed with fibre, protein, and healthy fats. The result is a dense, satisfying bread with a lovely nutty flavour and chewy bite that keeps you full for longer. It’s perfect for anyone avoiding gluten, cutting back on processed foods, or simply wanting to add more nourishing ingredients into their diet. Plus, it slices beautifully, toasts well, and pairs with both sweet and savoury toppings — making it as versatile as it is delicious.

Ingredients:

• 20 g chia seeds

• 35 g psyllium husk

• 150 g quinoa flakes

• 150 g mixed nuts, chopped

• 150 g mixed seeds

• 1½ tsp fine sea salt

• 400 ml water

• 3 tbsp extra virgin olive oil

  
  

Method:

1. Gather and prepare your ingredients. Line a 2 lb loaf tin with parchment paper, or lightly grease with olive oil. Preheat oven to 190°C (170°C fan).

2. Place the chia seeds, psyllium husk, quinoa flakes, nuts, seeds, and salt into a large bowl. Stir to combine.

3. Pour in the water and olive oil, then mix well. Leave to soak for at least 30 minutes (or up to 8 hours) so the mixture thickens and holds together.

4. Transfer into the prepared tin and smooth the top. Bake for 60 minutes.

5. Remove from the tin, place directly on the oven rack, and bake for a further 15 minutes.

6. Allow to cool completely before slicing.

7. You can freeze the slices once cooled, and then use at your leisure. This loaf generally lasts me about 2 weeks if using from frozen.

   
   

Note:

This recipe uses quinoa flakes for a gluten- and dairy-free loaf.

• If you’re avoiding gluten only: you can use certified gluten-free oats or quinoa flakes.

• If you’re avoiding oats altogether: stick with quinoa flakes.

If you’d like more ideas for nourishing, gluten- and dairy-free foods, this is exactly the kind of support I love to give as a nutritional therapist. Recipes like this bread are a great starting point, but if you’d like tailored guidance for your own health and wellbeing, get in touch — I’d be happy to help.