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Gluten-free Sassy Seed Bread

This Gluten-free Sassy Seed Bread is fulfilling, fibre-rich and absolutely delicious. Perfect to slather with almond butter or make an epic avo toast!
Apr 20, 2021 | Joy McCarthy

I love baking whether it's bagels, muffins, loaves or banana bread. I love putting my hair up in a bun on Sunday morning and getting busy in the kitchen. I've been on a bagel kick the last few months so I wanted to change things up and also skipping the bagel-making part speeds up the process. I tell you that because this recipe is adapted from the Gluten-Free Sesame bagel. 

This Gluten-free Sassy Seed Bread is fulfilling, fibre-rich and absolutely delicious.

It's the perfect vessel to slather with almond butter and honey or create an epic avocado toast!

Glutenfree bread with tea

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What makes this bread so special is the following:

seeds

It's packed with delicious seeds which contain healthy fats, protein and fibre. They are superfoods in their own right!

  • Pumpkin seeds are a wonderful source of magnesium, zinc, selenium, copper, iron, vitamin B6, and vitamin E. 
  • Sunflower seeds are a great source of vitamin E, vitamin B5, selenium, and magnesium. Most notably, sunflower seeds are a source of chlorogenic acid which is a phytonutrient with blood sugar balancing effect because it slows the rate at which carbs are digested. 
  • Sesame seeds are little powerhouses of plant-based calcium, magnesium, manganese, zinc and vitamin E, B1, B3 and B6. 

Bread or loaf, whatever you wanna call it, it's delicious and it will keep your belly far more satisfied than your run-of-the-mill whole wheat bread or gluten-free bread that is more often than not made of white rice flour. Which isn't terrible, but it's not nearly as nutrient-dense as this! 

I used oat flour, tapioca flour (same thing as starch) and coconut flour. You can find all three of these flours at your local health food store or your favourite online health store.

ingredients for sassy seed bread

Be careful not to overmix the batter when making this bread. This can lead to too much air getting into the bread and not getting a good texture. 

This is a delicate bread so make sure you let it cool completely before slicing. It's similar to the texture of banana bread. As soon as it's cooled, I place it in the fridge or freezer.

sassy seed bread

How to enjoy this delicious and nourishing Sassy Seed Bread

  • Toast it up and add your favourite nut or seed butter. My fave is almond butter, topped with some honey and hemp hearts
  • Make a PB & jam sammie or almond butter or want it nut-free? Then use sunflower or pumpkin seed butter
  • Slather it with tahini and honey! It's such a delicious combination
  • Like it savoury? My fave is an epic avo toast. I love sauteeing up some spinach in ghee and garlic and putting that on top of smashed avo with some broccoli sprouts. If I'm really hungry, then I will scramble one egg too and put it in on top!

This recipe is...

Gluten-free and dairy-free

Nut-free 

Kid-friendly and easy to make

Packed with protein, fibre and healthy fats

Very satisfying and super yummy!

Update: This can be made egg-free! I've had multiple people tell me they made it with 3 flax eggs and the bread was denser, but it worked - yay!

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Ingredients
  • 1 and 1/2 cups oat flour*
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour**
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 3 medium eggs***
  • 2/3 cup unsweetened applesauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1/4 cup oat milk or non-dairy milk
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup each pumpkin seeds and sunflower seeds
  • 2 tbsp sesame seeds
Instructions
  1. Preheat oven to 350F (180C) and line a standard size loaf pan with parchment paper.
  2. In a large mixing bowl, combine oat flour, tapioca flour and coconut flour, baking soda and baking powder and sea salt. Mix together with a wire whisk.
  3. In a small bowl, whisk eggs and combine with applesauce, apple cider vinegar, maple syrup, non-dairy milk and extra-virgin olive oil.
  4. Pour wet ingredients into dry ingredients and mix. Add seeds and fold into batter. Let batter settle for a few minutes so coconut flour absorbs all the liquid.
  5. Pour the mixture into a parchment paper-lined standard size loaf pan. Sprinkle top with additional seeds if you like. Bake for 45-50 minutes until a fork inserted comes out clean.
  6. Let cool completely before slicing. Refrigerate for up to 5 days or freeze for up to 3 months. Slice before freezing.

Notes

*You can make your own oat flour by blitzing oats preferably in a high wattage blender to a fine flour texture. If the flour is not fine, your bread will yield a different texture and it may not work.
**If you don't have tapioca flour, arrowroot flour will work too.
***Replace with 3 flax eggs. 1 egg = 1 tbsp ground flax + 2-3 tbsp water X 3

If you want to modify the flour ingredients, please note I haven't tried using different GF flours. Please post in the comments below if you try something different and it's a success because others always appreciate hearing that if they don't have all the flours in their kitchen that I have used.

Be sure to tag me on Instagram @joyoushealth if you make it because I love seeing your creations!

Have a joyous day!

Joy xo

Apr 20, 2021 BY Joy McCarthy
64 Comments
angelique   •   April 20, 2021

What is the alt for tapioca flour?

Reply
Joy McCarthy   •   April 21, 2021

Margaret   •   April 20, 2021

Hi Joy, Is there something that you could recommend to replace the tapioca flour? I have a potato sensitivity and since tapioca is in the same family I need to avoid it. Any suggestions would be appreciated...

Reply
Joy McCarthy   •   April 21, 2021

JL   •   April 20, 2021

Can you avocado oil in place of the EVOO?

Reply
Joy McCarthy   •   April 20, 2021

Hedy   •   April 20, 2021

Looks delicious! Is there a substitute I can use for coconut flour? I don't have any. I also hate anything with coconut in it. Thanks so much Hedy

Reply
Joy McCarthy   •   April 20, 2021
Hedy Matyas   •   April 20, 2021
Joy McCarthy   •   April 21, 2021
Hedy Matyas   •   April 21, 2021

Deborah   •   April 20, 2021

Joy, I am so grateful for your knowledge on nutrition and your dedication to share and provide these recipes. I will definitely try this recipe today. Just wanted to tell you I appreciate you. Blessings to you and your family.

Reply
Joy McCarthy   •   April 20, 2021

Olga   •   April 20, 2021

Thank you, Joy! Do you think cassava flour might work instead of tapioca?

Reply
Joy McCarthy   •   April 20, 2021

Geeta   •   April 20, 2021

Looks amazing ! Bonus, nut free for my youngest kiddo! Curious if we can use whole milk? Thanks

Reply
Joy McCarthy   •   April 20, 2021

Pauline S.   •   April 20, 2021

I have everything except the applesauce at home. Any sub ideas? I’m just being impatient to try this out! lol

Reply
Joy McCarthy   •   April 20, 2021
Pauline S.   •   April 20, 2021

Hannah   •   April 20, 2021

We cannot have eggs, I wasn’t sure if you had maybe explored making this eggless with bobs red milk egg replacer? My little boy is 2 and our list of restrictions is looong! Gluten, dairy, egg, soy, peanuts, walnuts, pecans, no red meat, strawberries, raspberries.... Sooo, I’m always trying to find ways to make new recipes for him and yummy foods for us both. ( I’m still breastfeeding him to fill in-any gaps, so I strictly follow the same diet) We were recently told he has leaky gut, so we were already strict on sugar, but stricter now. Poor little guy!

Reply
Joy McCarthy   •   April 21, 2021

Liesje   •   April 20, 2021

Hello Joy! I’m ready to make this! Can’t wai! You don’t mention when to add the salt, however....I assume it is with the dry ingredients?

Reply
Joy McCarthy   •   April 20, 2021

Liesje   •   April 20, 2021

Do you put all the seeds into the loaf or do you have to save some for the top? Or use more of the same for the top? Thank you! It’s in the oven!

Reply
Joy McCarthy   •   April 20, 2021

Ivayla Tzvetkova   •   April 20, 2021

What about an oat flour sub - can I do brown flour or almond or quinoa flakes? I am GF but oat is still funny for me;( and loved oatmeal so much...

Reply
Joy McCarthy   •   April 21, 2021

Diana   •   April 20, 2021

Amazing recipe thank you ! Can i replace eggs with flax or chia eggs ?

Reply
Joy McCarthy   •   April 21, 2021

Liesje   •   April 20, 2021

One more thing!! This bread is AMAZING! I could hardly wait for it to cool! It’s great with honey or your chia jam or anything!! I’m printing and saving this one! Thank you for creating it for us!! 💕

Reply
Joy McCarthy   •   April 20, 2021

Anita Lankhuijzen   •   April 20, 2021

Could buckwheat, almond, quinoa flours be used in replacement of the oat flour?

Reply
Joy McCarthy   •   April 21, 2021

Jules   •   April 20, 2021

Loved this recipe! Your books and blog are the best!

Reply
Joy McCarthy   •   April 21, 2021

Karen Todd   •   April 21, 2021

Can 3 eggs be replaced with chia or flax eggs? Will it rise?

Reply
Joy McCarthy   •   April 21, 2021

Laura Anne Rosenberg   •   April 22, 2021

Have you tried to freeze this bread?

Reply
Joy McCarthy   •   April 22, 2021

Jenn   •   April 24, 2021

Hey Joy! Will using large size eggs make a huge difference?

Reply
Joy McCarthy   •   April 25, 2021

Alison Boyd   •   April 25, 2021

This bread is voodoo good. I accidentally forgot to add the oil (in between bottles) and it still worked out perfectly! On of my new fav GF breads. Thanks for creating and sharing Joy!

Reply
Joy McCarthy   •   April 25, 2021

Jan   •   April 25, 2021

I finally had a chance to try this out today and it did NOT disappoint... followed the recipe exactly and it is delicious!!! Thanks for another hit!!!

Reply
Joy McCarthy   •   April 25, 2021

Christine   •   April 26, 2021

I just made the loaf with flax egg and it turned out really well!

Reply
Joy McCarthy   •   April 26, 2021

Christine   •   April 26, 2021

I did 3 tbsp of flax and 9 tbsp of water. I have a feeling it didn’t rise quite as much as your loaf but it was fine for me :)

Reply
Joy McCarthy   •   April 26, 2021

Marzia D.   •   April 26, 2021

I made this bread this morning. Delicious! Is there anyway I can make it Keto friendly.

Reply
Joy McCarthy   •   April 26, 2021

Diana   •   April 26, 2021

I made it with 3 flax eggs and turned out amazing!! Thank you!

Reply
Joy McCarthy   •   April 27, 2021

Maria Guerrieri   •   April 27, 2021

How do you make this recipe egg free?

Reply
Joy McCarthy   •   April 27, 2021

Karen Todd   •   April 27, 2021

Can lemon juice be used instead of apple cider vinegar?

Reply
Joy McCarthy   •   April 28, 2021

Angela Hohban   •   May 3, 2021

Made this bread and it was delicious!. My husband loved it, doesn't like gluten free products. Did not have applesauce, but had an raw apple and blended it for applesauce. Thank you Joyous.

Reply
Joy McCarthy   •   May 3, 2021

Roz   •   May 7, 2021

Can I use spelt flour instead of the oat flour? Thank you.

Reply
Joy McCarthy   •   May 7, 2021

Kate   •   May 7, 2021

I have made this loaf 3 times now! It is my favourite of all the joyous bread recipes. It is the perfect amount of sweet and savoury. I even just made this bread as a birthday present for my father, and included a jar of almond butter with it because it is so good toasted with almond butter on it. Thank you, Joy!

Reply
Joy McCarthy   •   May 7, 2021

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