Easy Paleo Seed Bread (Gluten Free)

If you love bread for breakfast and want something nutritious and high protein, this Paleo Seed bread is for you. Easy to make in a blender with no fuss or complicated steps. It’s a hearty loaf with a rustic texture and satisfying crunch from the seeds.Paleo, grain free, and gluten free—yet delicious and satisfying enough for everyone to enjoy.

I love eating bread for breakfast. There’s something so satisfying about a warm piece of toast in the morning, especially topped with creamy avocado or a swirl of almond butter.

It’s important for me to start my day with plenty of protein, healthy fats, and fiber and not too many carbs. I’ve written more about this in my article How Breakfast Affects Hormones, Hunger, and After-Dinner Cravings.

Most gluten-free breads from the health food stores are made with rice flour, tapioca starch, and potato starch—high in carbs and low in protein. This paleo seed bread is different.

The primary ingredients are almond flour, pumpkin seeds, sunflower seeds, flax and chia seeds, eggs, and olive oil. Each slice has 9 grams of protein. There are no grains, gluten, or refined sugars—just nourishing ingredients that make this a bread you can feel good about eating.

Why You’ll Love This Easy Paleo Seed Bread

• Rustic texture with a satisfying crunch – Hearty, flavorful, and not crumbly.
• High in protein & fiber – Keeps you full and satisfied for hours.
• Easy to make in a blender – Just measure, blend, pour into a pan and bake.
• Simple, wholesome ingredients – Almond flour, eggs, olive oil, and nourishing seeds.
• Naturally gluten free & paleo – Made without grains, gluten, or refined sugar.
• Versatile – Great for breakfast, sandwiches or served with soup.
• Blood-sugar friendly – Lower in carbs and higher in fiber than most gluten-free breads.
• Keeps well and can be frozen – Stays fresh for days and tastes great after freezing.

Ingredients and Substitutions

This nutritious bread uses simple ingredients you’ll find in your health foods store or supermarket. This is what you need:

• Almond Flour: Provides a grain-free and gluten-free foundation for the bread with a smooth and slightly nutty flavor. Use unblanched almond flour for best texture.
• Coconut Flour and Tapioca Flour: The combination of almond flour with a little coconut flour and tapioca flour gives the bread the perfect texture, so it’s not crumbly.
• Baking Soda:  Just a little to help the bread rise.
• Sea Salt: For flavor and balance.
• Eggs: Works as a binder and gives it a fluffy texture. It also provides protein.
• Olive Oil: Provides a slightly fruity flavor and nice soft crumb. Avocado oil can be substituted..
• Apple Cider Vinegar: Helps create a chemical reaction to make the bread rise.
• Maple Syrup: Just a little for sweetness. Honey can be substituted
• Seeds: We use a combination of sunflower seeds, pumpkin seeds, flax seeds and chia seeds. They provide the best texture.

How To Make Gluten Free Seed Bread In a Blender

There are only a few steps, mix, blend, pour into a pan and bake. This is how you do it:

Preheat oven and prep pan.  Preheat the oven to 350°F and line a steel loaf pan with parchment paper.

Mix the flours in the blender. In a high speed blender, blend together the almond flour, coconut flour, baking soda, and salt, to evenly combine.

Blend the wet ingredients. Add the eggs, olive oil, apple cider vinegar, and maple syrup to the blender, and blend on a low setting until everything is just mixed. Scrape down the sides of the blender to make sure everything is fully incorporated. Don’t over blend.

Add the seeds and blend. Add the flax seeds, pumpkin, sunflower, and chia seeds. Use a spatula to fold the seeds into the batter. Blend to just break down SOME of the seeds. You still want the seeds to have texture.

Pour into the pan and bake. Pour the batter into the loaf pan, using a spatula spread evenly across the pan. Top with a few pumpkin seeds or sunflower seed if desired. Bake for 35-45 minutes or until a toothpick comes out clean.

Let cool. Remove from the oven and let it cool for 20-25 minutes. DO NOT SLICE UNTIL IT’S COOL!

Serving

This gluten free bread is delicious toasted or untoasted. I cut my slices thick and eat one for breakfast topped with avocado. But you can slice the bread thin and eat 2 slices or use it as a high protein sandwich bread for lunch.

Other topping ideas:

• almond butter
• jam or jelly
• hummus
• sliced smoked salmon

Serve it with soup or stew at lunch or dinner.

Storing

I usually keep the bread whole and slice the pieces as needed. The bread stays fresher but you can pre-slice the whole loaf if you prefer.

Storage – Keep it in an airtight container on the counter for 4-5 days. If you’re keeping it longer refrigerate for up to 8 days.

Freezing – Cut the bread into slices and freeze in a air tight container for up to 3 months. You can take out 1 or 2 slices as needed and heat in the toaster over.

More Paleo Gluten Free Breads

• Irish Soda Bread
• Moist Paleo Banana Bread (No Sweetener)
• Lemon Poppy Seed Bread
• Morning Glory Bread

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Easy Paleo Seed Bread (Gluten Free)

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This paleo gluten free seed bread has a delicious rustic taste and texture. It’s nutrient-dense packed with seeds. Easy to make in a blender,  just measure, blend, and bake.

• Author: Ingrid DeHart
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Bread
• Method: Blend, Bake
• Cuisine: Gluten Free, Paleo, Vegetarian, Grain Free

Ingredients

• 2 ½ cups almond flour,  280 grams
• 2 Tablespoons coconut flour, 15 grams
• 2 Tablespoons tapioca flour, 15 grams
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 5 large pastured eggs
• ⅓ cup olive oil, 77 grams
• 2 teaspoons apple cider vinegar
• 2 Tablespoons maple syrup or honey
• ¼ cup flaxseeds, 36 grams
• ⅓ cup pumpkin seeds, 52 grams
• ⅓ cup sunflower seeds, 52 grams
• 1 Tablespoon chia seeds, 15 grams

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Instructions

1. Preheat your oven to 350 F and line a steel loaf pan with parchment paper.
2. In a high speed blender, blend the almond flour, coconut flour, baking soda, and salt, to evenly combine.
3. Add the eggs, olive oil, apple cider vinegar, and maple syrup to the blender, and blend on a low setting until everything is just mixed. Scrape down the sides of the blender to make sure everything is fully incorporated. Don’t over blend. It will be thick.
4. Add the flax seeds, pumpkin, sunflower, and chia seeds. Use a spatula to fold the nuts into the blender. Blend to just break down SOME of the seeds. You still want the seeds to have texture.
5. Pour the batter into the loaf pan, using a spatula to spread evenly across the pan. Top with a few pumpkin seeds or sunflower seeds if desired.
6. Bake for 35-45 minutes or until a toothpick comes out clean.
7. Remove from the oven and let it cool for 20-25 minutes. Remove from the pan. DO NOT SLICE UNTIL IT’S COOL!
8. Slice and enjoy!

Equipment

Blender

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Loaf Pan Steel

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