Even without gluten, wheat or eggs, the texture of this NEW Gorgeous Low-Carb Seed Bread with only eight ingredients is incredible! Who knew that bread packed with nutritious flaxseed and pumpkin seeds could taste so good? Enjoy a slice fresh or toasted—it’s the perfect snack!
I recently developed a low-carb bread recipe for the bread machine and felt I should share a similar version for the oven. If this is your first time making gluten-free bread, you’ve landed on a fabulous recipe!
It will take a few minutes to prepare and one hour to bake. An excellent bread recipe for beginners!
Contrary to other low-carb keto bread or traditional bread recipes filled with multiple egg whites, dairy products, gluten, or whatever else, I knew it was possible to recreate an easy recipe that would be as good while keeping things low-carb, gluten-free, grain-free and vegan.
People with many dietary restrictions can’t always consume eggs, so I don’t tend to test recipes with eggs. As for almond flour, if you can’t consume tree nuts, see the recipe card notes for alternatives.
Always consult a professional for medical advice if unsure if the ingredients in this type of bread are safe for you to consume.
Baking Tools
Here’s a short list of handy-to-have tools to bake this gluten-free, low-carb bread recipe in the oven.
- Digital kitchen scale
- Silicone spatula and whisk
- Small blender (to grind the seeds) or food processor
- Loaf pan with lid (approx. size: 8.5 x 4.75 x 4.375 inches)
- Parchment paper
- Digital food thermometer
- Wire rack
- Oven mitts
I haven’t tried baking this bread in a Dutch oven, but I’m sure it would work equally well. If you try, bake with the lid for most of the baking time. Check on the bread in the last 15 minutes of baking. Remove the lid if necessary.
Recipe Ingredients
This low-carb bread recipe includes the following wholesome ingredients:
- Psyllium husk (whole)
- GF active dry yeast (optional)
- Whole flaxseed (brown or golden)
- Raw pumpkin seeds
- Almond flour
- GF baking powder (grain-free if necessary)
- Coconut flour (or hemp seeds)
- Fine sea salt
Visit my Amazon Storefront if you need to shop for a few ingredients.
Allergen Note: Ensure the ingredients you purchase and consume are free from the food allergens you must avoid.
When possible, sourcing organic seeds and ingredients is best.
Recipe Instructions Overview
- Preheat oven and line a bread pan with unbleached parchment paper.
- Prepare wet ingredients in a large bowl and whisk.
- Combine dry ingredients in a separate bowl and transfer to the large bowl with the wet ingredients.
- Mix with a spoon, then your hands until well combined and smooth.
- Shape the dough into an oval and transfer it to the parchment-lined bread pan.
- Sprinkle a few seeds and cover the bread pan with a lid (if it has one).
- Bake for 55 minutes to 1 hour until the internal temperature reaches 210°F.
- Once ready, cool the bread in the pan for 5 minutes. Remove the loaf from the pan and peel off the parchment paper. Finish cooling on a wire rack, slice and enjoy!
The full recipe instructions are in the recipe card below.
No Rising Time or Proofing Necessary
Even though the recipe includes a tiny amount of active dry yeast, you don’t have to let the dough rest, rise or proof. Letting sit for up to 30 minutes if you get busy doing other things is okay.
The Sourdough Version
This is not your usual low-carb bread recipe, but it’s incredible! Therefore, I will create a sourdough version with a grain-free sourdough starter. It will be available for you to try soon! Once it’s ready, I’ll link it here.
How To Enjoy Low-Carb Bread
Enjoy a slice of this low-carb bread once freshly baked. A toasted piece is amazing, too, especially if you enjoy toasts as much as I do. Spread your favorite buttery spread or almond butter, seed butter, peanut butter (if you are not allergic), jam, mashed avocado, or whatever you like.
Open-faced sandwiches are also at the top of my list of ways to enjoy homemade bread.
Can I Double This Recipe To Make A Larger Loaf?
I would say yes for this oven version if your bread pan is large enough. The bread will rise when baking, so ensure there’s enough space, especially if the pan has a lid. A Dutch oven might be a better baking vessel for a double-batch. If I try it, I’ll report here with the results.
Storing Low-Carb Bread
The best way to store any gluten-free homemade bread is usually on the counter, covered or wrapped, at room temperature for one day. Slice the leftover bread and store it in the fridge in a sealed reusable bag or container for up to 5 days or freeze for longer.
Best Tips For Making This Low-Carb Bread Recipe
- Use a digital kitchen scale to weigh all your ingredients, even the liquids! A small kitchen scale is an inexpensive tool all bakers should have. Weighing your ingredients will help you bake successful loaves of gluten-free bread.
- Including warm 110°F water will help the whole psyllium husk gel to bind all the ingredients together. So before you start, boil some water in a kettle or warm up some water in the microwave if it’s faster. Don’t worry if you make it too hot. Adjust it by adding cold water until it reaches 110°F. If you don’t have a digital thermometer, feel the water. It needs to be warm and cozy, not too hot.
- The fibre and protein-rich ingredients absorb a lot of water. Don’t add more water (even if tempted), as the bread won’t bake properly.
Easy To Make Low-Carb Flaxseed Bread Machine Recipe (Video)
This quick video with the bread machine version will give you a great visual of what to expect from the oven-baked version. Once I create the sourdough version, I’ll share a new video.
Easy To Make Low-Carb Flaxseed Bread Machine Recipe
Print
NEW Gorgeous Low-Carb Seed Bread
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 1 loaf 1x
- Category: Breads
- Method: Oven-Baked
- Cuisine: Plant-Based, Gluten-Free, Grain-Free, Vegan, Allergen-Friendly
- Diet: Gluten Free
Description
This NEW Gorgeous Low-Carb Seed Bread has no added sugar, oil, dairy products, eggs, wheat flour, or wheat protein. It isn’t your average white bread, and that’s perfect if you’re on a low-carb diet! This allergen-friendly version is suitable for people following a grain-free or gluten-free diet or bread lovers who need to lower their risk of spiking their blood sugar when enjoying a slice of bread.
Tools: Digital kitchen scale, silicone spatula and whisk, small blender (or food processor), loaf pan with lid (approx. size: 8.5 x 4.75 x 4.375 inches), parchment paper, digital food thermometer, wire rack
Ingredients
Wet Ingredients
360 g (360 ml/1-1/2 cups) warm 110°F water
25 g (1/3 cup) whole psyllium husk
1.5 g (1/2 tsp) GF active dry yeast (optional)
Dry Ingredients
160 g (1 cup) whole flaxseed
100 g (3/4 cup) raw pumpkin seeds
100 g (1 cup) superfine almond flour (see Allergen Note)
14 g (1 tbsp) GF baking powder (grain-free if necessary)
14 g (2 tbsps) coconut flour
(OR 14 g (1 heaping tbsp) organic hemp seeds)
1.5 g (1/4 tsp) fine sea salt
Topping (optional)
10 g (1 tbsp) whole flaxseed
Instructions
- Preheat the oven to 425°F and line a bread pan with unbleached parchment paper.
- Combine and whisk the warm water, whole psyllium husk, and active dry yeast in a large bowl.
- Grind the flaxseed and pumpkin seeds into fine flour in a small blender and transfer to a medium bowl. Add the almond flour, GF baking powder, coconut flour (or hemp seeds), and sea salt. Whisk together to combine and break up any clumps.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix with a spoon for a few minutes. Use your hands to finish combining the mixture (it will feel sticky, and that’s okay) and knead until smooth and uniform. Shape into an oval and transfer to the parchment-lined bread pan.
- Sprinkle the dough with a few seeds, cover the bread pan (if your bread pan has a lid) and bake for 55 minutes to 1 hour.
- The bread is ready when the internal temperature reaches 210°F (99°C).
Once ready, cool the bread in the pan for 5 minutes. Remove the loaf from the pan and peel off the parchment paper. Finish cooling on a wire rack, slice and enjoy!
Notes
- Allergen Note: If allergic to almonds, consider replacing the almond flour by weight (grams) with tiger nut flour* or other freshly milled seed or nut flour. *Tiger nuts are small tubers.
- Tip 1: For precision, weighing the ingredients (even the liquids) with a digital kitchen scale is recommended for this bread recipe.
- Tip 2: The fibre and protein-rich ingredients absorb a lot of water. Don’t add more water (even if tempted), as the bread won’t bake properly.
- I did not test this recipe with store-bought golden flaxseed meal. Make it with freshly milled whole flaxseed at least once or twice, then try with flaxseed meal if you want to experiment.
- Alternatives to freshly ground raw pumpkin seeds are sunflower seeds or even sesame seeds (if you are not allergic). Including a portion of chia seeds could work, too, with the flaxseed, but please note that I haven’t tested these variations yet.
Gluten-Free, No Eggs or Dairy Bread Machine Cookbook
Available on Amazon
More Gluten-Free Bread Recipes
There are many types of bread recipes on Fresh is Real. The bread section on the blog includes everything from quick breads (without yeast) and yeasted breads to recipes with gluten-free or grain-free sourdough starter. Some recipes are grain-free, and some don’t include rice or oat flour, which some prefer. All are plant-based and allergen-friendly.
Latest Bread Recipes:
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- Easy-To-Make Low-Carb Flaxseed Bread Machine Recipe
