One of the things that I missed when I initially went grain free was bread. I mean, obviously, right?! I was afraid that I couldn’t have toast topped with avocado, nut butter or even a good ol’ sandwich. So I tried and tried various versions and I’m SUPER excited to share with you this winning combination for grain-free, nut-free bread that I came up with. Just because you’re limiting grains doesn’t mean that you shouldn’t enjoy some of your favorite foods!

grain free nut free bread

Grain-free, nut-free bread recipe

This bread is full of seeds, great sources of plant protein. Seeds also provide ample amounts of fiber, healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. As you’ll see in the recipe, I like to grind up half of the seeds in the preparation so that you get the floury effect. By combining this with psyllium husk and eggs, you’ve got a bread that’s a tasty density that holds together well, too.

I’m not going to lie. This bread will not resemble your typical white bread. It is definitely more dense and not nearly as airy. But my guess is that you’re not going for that white bread effect anyhow, right?:)

About the ingredients

  • Psyllium husk flakes. Psyllium is fiber, and often used as a laxative. However, because it is a soluble fiber, it becomes gelatinous and sticky in water, making it a great binding agent.
  • Chia seeds are similar to flaxseeds and are a good source of fiber and omega-3 fats. They are said to reduce blood sugar and sometimes appetite, too. When soaked, chia seeds will expand and get “gummy,” which helps hold foods together in recipes.
  • Pumpkin seeds are a very commonly consumed types of seed (I personally love them), and are good sources of monounsaturated fats and omega-6 fats. They provide 7 grams of protein in 1 ounce.
  • Sunflower seeds also provide protein, fiber and omega-6 fats. I love creating homemade sunflower butter with them!
Grain-free, nut-free bread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A delicious, easy-to-make grain-free, nut-free bread.

Course: Lunch, Side Dish
Cuisine: American
Keyword: bread, breakfast, grain-free
Servings: 12
Calories: 190 kcal
  • 1 cup pumpkin seeds, divided
  • 1 cup sunflower seeds, divided
  • 5 eggs
  • 2 Tablespoons chia seeds
  • 1/4 cup milk of choice (I used hemp milk)
  • 1/2 cup psyllium husk flakes
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 Tablespoons coconut oil melted
  1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper. In a medium sized bowl, mix eggs, chia seeds and milk. Set aside.

  2. In a food processor, add 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds. Grind for 30 seconds.

  3. Add egg mixture to ground seeds and process on high for 30 seconds.

  4. Add psyllium, remaining pumpkin and sunflower seeds, salt, baking powder and coconut oil. Mix to combine. 

  5. Place in prepared baking loaf pan and bake for 30 minutes. Top should start to get golden brown. Remove and let cool before enjoying.

Nutrition Facts
Grain-free, nut-free bread
Amount Per Serving
Calories 190 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 127mg6%
Potassium 190mg5%
Carbohydrates 12g4%
Fiber 9g38%
Sugar 0g0%
Protein 6g12%
Vitamin A 115IU2%
Vitamin C 0.2mg0%
Calcium 88mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Whether you are grain-free or even just gluten-free, this is a tasty, nutritious bread I think you’re gonna love. I have a whole bunch of other gluten free and grain free bread recipes, too. Tell me about your favorite flavors in the comments below!

grain free nut free bread recipe

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