Alkaline Recipe #220: Ultimate Heavenly Gluten-Free Bread

Easy Gluten Free Bread Recipe | Live Energized

Gluten-Free Bread that’s Quick, Easy, Delicious & GREAT for Digestion!

I absolutely adore this recipe. I’ve adapted it from about four different gluten-free bread recipes over the years (my first ever being this pumpkin bread from 2006!) and I feel like this is close to perfection now.

It’s a gluten-free bread recipe that’s EASY (priority #1), that tastes GREAT (priority #1.1), that the kids LOVE (priority #2, finding snacks the kids love all the time can get exhausing – how many times a day does your kid say to you “I’m hungry, what can I eat…!!!”) AND it’s full of brilliant health benefits too:

  • Of course…it’s ALKALINE
  • It’s packed with healthy fats from the seeds, nuts, chia, almond butter and coconut oil
  • The healthy fats are also massively anti-inflammatory
  • The psyllium husks not only do the job of ‘glue’ like gluten in the loaf, but they are also a source of soluble and insoluble fibre so are amazing for your digestive health
  • It is also packed full of fibre, folate, vitamin E, B vitamins, manganese, zinc, various antioxidants and so much more.

In short – it’s easy, quick, gluten-free, delicious and super-nutrient-dense!

Ultimate Heavenly Easy Gluten-Free Bread Recipe

finished gluten free bread

[Note: printable recipe at the bottom of this page]


1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup walnuts
1/4 cup almonds
1 cup oats
3 tbsp flax seeds
1/2 cup buckwheat or coconut flour
3 tbsp chia seeds
4 tbsp psyllium husks
3 tbsp melted coconut oil
1 tbsp almond butter
4tbsp coconut flakes
400ml water


In a large bowl, combine the dry ingredients (everything except the water, coconut oil and almond butter) and mix well together with your hands.

In a separate bowl, mix together the almond butter and coconut oil until combined and then pour in the water stirring until it’s mixed. It doesn’t need to be completely combined, a few little lumps of the butter is OK.

GF Bread preparation

Next pour the wet stuff in with the dry stuff and get your hands in there, combining it all together until it is a really thick, gooey, dough-y mix. Once you’re happy it’s all combined well let it stand for at least an hour, preferably 2-3 hours on your kitchen bench. If you want to do it before work and then come back to it after work this is great – you can’t leave it too long. If you are leaving it for a while, I suggest covering with a kitchen towel.

Once you’re ready to cook, pre-heat your oven to 350°F / 175°C and while that’s warming, transfer the mixture into a loaf tin. It won’t rise so feel free to fill it right to the top.

Place the loaf tin into the middle of the oven and bake for around 20 minutes. Next is a trick I learned from My New Roots which is to remove it from the tin and flip it upside down before continuing to bake for another 20 minutes.

Once it’s been in for 40 minutes in total, remove it from the oven and let it cool completely.

It can be served with sweet or savoury and will last around 5-6 days if kept in the fridge in an airtight container.


ad for desserts and breads recipe book

Props for inspiration to these ladies for their GF loaves I’ve loved, adapted and still bake regularly to this day:


[yumprint-recipe id=’108′]

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Ashley Reply

    What can I use instead of psyllium as I get a strong and unpleasant reaction from consuming it. Thanks.

  2. Douglas Wood Reply

    Am reading that almost all psyllium husks contain fair amount of lead including organic ones. Is there a substitute for them in this receipe? Also how bad is wholemeal sourdough on alkaline diet; if I have with avocado garlic tomato and olive oil….? It’s my main pleasure of the day….! Thanks for your time and efforts. Doug.

  3. Kimi Wagner Reply

    Hi. First thank you for what looks to be a terrific GF recipe. Am just a few walnuts away from being able to recreate your masterpiece, Ross & company!
    I almost asked (as someone else in comments has) if the crust will come out using a silicone or glass pan. But in rereading, you do specify “loaf tin”. Thanks for such specifics.
    The question remaining: if I double up on the ingredients, will it still result in a well-baked loaf (for larger slices) without burning the crust and risking a puddly center?

  4. Nikki Reply

    My 9yo and I love this bread. We make it weekly. We use it as a healthy easy filling snack to go to when we’re in a hurry or feeling lazy or just all the time, it’s that good. We just spread some tahini or almond butter over a slither of it, or if we’re feeling like something a little sweet we put a little honey over it also. Very grateful for discovering Ross about 2 years ago. Changed my life for the better.

  5. Cathy Blais Reply

    What is the loaf pan size? 8 inch or 9 inches? Also is it a metal pan or glass?

  6. Les Greyling Reply

    How healthy is coconut oil as the heart foundation recommend not using it.

  7. Micky Kiddell- Monroe Reply

    Where do you get psyllium husks and what does it look like?

    • ross Reply

      Health food stores, or search on amazon

      • Anne Reply

        health food section in Coles

  8. Virtuoso Reply

    Thanks looks great and obvious labour of love just asking How would you adjust this recipe for peanut, nut and almond allergic people (seeds are fine) and still achieve good flavour. I’m also vegan so have to get my omegas and vits from nut and Nut butter alternatives. I would love for more of the vegan, gluten-free and holistic nutritionists to put the major ‘free from’ substitutions / variations of their recipes (./\. prayer hands) thank you

    • Christina Surtees Reply

      Use a mixture of pumpkin sunflower and sesame seeds to total the amount of nuts and seeds (aside from the flaxseeds). Use sunflower seed butter. Add some lemon juice to stop bread turning green.

  9. Pamela & Tom Newton Reply

    Hi Ross,
    Can almond flour be used instead of the buckwheat or coconut flour?
    Pamela & Tom Newton

    • ross Reply


  10. Jasibe Reply

    What is psyllium husks
    i live in Mexico City

    • ross Reply

      Definitely worth a google 😉

      • Zarina Reply

        Hi Ross, Do you have any books on diabetic recipes, I’m struggling with carbs, some recipes with carb swaps would be welcome thank you

        • ross Reply

          Hey Zarina – search my site for keto recipes, there are a bunch 🙂

  11. Billoe Reply

    I am following the plant paradox diet… I can use a mix of nuts that are on the yes list, but chia and oats are on the no list. What would you recommend to substitute?

    • ross Reply

      I would recommend substituting that book.

  12. Nancy Massi Reply

    Do be careful and read the packaging of any oats you purchase. Where I live the loose grains of oatmeal can come mixed with wheat germ or even wheat flour. I must avoid wheat due to sensitivity and was having terrible inflammation and pain when eating oatmeal; then I checked the contents. Once I switched to plain oatmeal the problem disappeared.

  13. Jean Reply

    Is it possible to leave out throats as I’m not supposed to have them x
    Thank you jean x

    • ross Reply

      Throats 🙂

      Yes, substitue with quinoa flakes

  14. Denise Harp Reply

    I make this recipe regularly. In fact, coincidentally I just took a new batch from the oven an hour ago. I have added some chopped dried figs and some sultanas as well as nutmeg and cinnamon to make it more like a fruit bread.

    • ross Reply


  15. Daniela Edwards Reply

    Sounds great, can I avoid coconut oil and instead to uce olive oil.?

    • Kim Wagner Reply

      Thank you for this terrific recipe, Ross. This bread is DIVINE???? It has fast skid into first place as my favourite, and that’s saying a lot. While I’ve managed to lessen my intake of it, it’s been especially difficult to stop eating my long-time fave, the black molasses hard pumpernickel bread ~ this may just do the trick!
      Allow me to echo Cheryl’s comment below when I say “Thanks for all you do!”

  16. Mary Bartlett Reply

    Thankyou for the recipe Ross , I’ve just made the bread and it’s at the moment, sitting in my kitchen waiting to go in the oven, in a couple of hours, so I’m looking forward to tasting it….thanks again xx

    • ross Reply

      Let me know how it goes!

      • Mary Bartlett Reply

        The bread is delicious… I had it with avocado and marmite yum ????

  17. Nancy Carlson Reply

    What’s a substitute for psyllium? How much? Can’t find that anywhere.
    Do you oil the loaf pan?
    When flipping loaf out of pan halfway do you put it directly on the baking rack or back I pan upside down?
    How much protein in one slice?


    • ross Reply

      Hey Nancy – try amazon for psyllium husks.

      I have oiled/not oiled/used baking paper etc. but it comes out just fine without.

  18. Dee Reply

    This recipe sounds delicious!

    But I just bought a bread maker. Would I need to adapt the recipe in any way so I can use my bread maker? Haven’t made a loaf in it yet.

    • Cheryl Hurlburt Reply

      Hi Ross, this is an amazing recipe! I doubled the recipe and filled 1.5 medium sized bread pans. My larger loaf sunk a bit in the middle- did it need to cook longer?
      Thanks for all you do!

  19. Marsha Reply

    What is the carb/fiber/protein nutritional information for this?

  20. Ayesha Reply

    Dear Ross, Thank you for sharing your knowledge and these tasty recipes. Please let me know if you have tried making the bread in a bread maker. Or do you have any seperate recipes of bread for making it in a bread maker. Kindly share.
    Thank you,

  21. Ayesha Reply

    Dear Ross, Thank you for sharing your knowledge and these tasty recipes. Please let me know if you have tried making the bread in a bread maker. Or do you have any spare recipes of bread for making it in a bread maker. Kindly share.
    Thank you,

  22. Stephen Lawley Reply

    Cooking seeds and nuts?? What temp oven oil will be made bad!!!?

  23. Teresa Reply

    Made this yesterday. It’s delicious with nut butter and very filling. The only thing I would do next time is crush the nuts slightly as it is difficult to slice with whole almond and walnuts.

    As its quite large has anyone tried freezing a portion of this for later?

  24. Carol McCracken Reply

    Can you suggest something instead of oats as I have coeliac and can’t have gluten or oats.
    I love the sound of your recipe.

  25. judy Reply

    Do you chop the almonds and walnuts?

  26. Bernice "BC" Marks Reply

    Nutritional info?? I am using the coconut flour to keep it low carb. Thank you for all you do!

  27. jlee Reply

    Do the flax seeds in this recipe need to be whole or is milled flax ok, and which would you say would be the better one to use?

  28. Debbie Reply

    What is the serving size and nutrition info on the alkaline bread recipe?

    • Jody Reply

      Hi Ross-
      So I am interested in buying your book and making this bread, however, we are a peanut and tree but FREE family. Are there substitutions or is it possible to just omit them ?



  29. Marion Reply

    I made the gluten free bread yesterday, good easy recipe to make ,absolutely the nicest one Iv ever made , I got a loaf TIN & a half out of my measurements, thank you

    • ross Reply

      So glad you liked it!

  30. Carol Deal Reply

    Hello Ross……
    I made your bread yesterday after finally finding the psyllium husks. I did make a couple of changes…..
    Did not have flax seeds and so used an equal amount of ground flax.
    Also, I did not know how much water 400ml of water was but after mixing things together, the mixture seemed to need much more water so I kept adding much more, perhaps even a cup or so.
    I did use some different nuts and seeds as well as the ones you suggested.
    It turned out really wonderful!!!!
    A bit crumbly, but after refrigeration, it was less so. This morning, I had it for breakfast with a small amount of honey…..
    My only complaint is that I felt that the directions were a bit casual and could use a little more detail and clarification.
    Thanks so much for this incredible bread. I am type 1 diabetic and also have gastrointestinal problems and so this is perfect for me.

    • ross Reply

      Hey Carol

      Thanks for the feedback and I am so happy you enjoyed the bread and got there in the end! The ‘dough’ should be super dense and sticky so my thought as to it being crumbly would be that you’ve added too much water? 400ml is 13.5 fl oz, so not a lot really.

      The steps are casual because it’s a pretty casual recipe – not a lot to it and not much can go wrong! You throw the dry stuff together, then mix in the liquids and cook it!

      So happy you enjoyed it though and the ground flax for flax seeds is a GREAT swap 🙂 I am confident the psyllium husks and other bits will help with your GI problems!


  31. Mary Camet Reply

    This is Mary, I am Oran’s wife. I am writing to ask for your input or suggestions. I am 75 yrs-old with a diagnosis of Plaque Psoriasis for the last 30 years. I have taken some injections and nothing every completely cleared it, but just kept it under control. I am on 7.5 mg methotrexate 1x week. It is the only medicine covered by my insurance. It keeps my psoriasis bearable but with the unwanted side effect of hair loss. We are on Medicare with a good supplemental insurance, however our income prohibits us from applying for assistance for some of the newer psoriasis medications. I discovered the alkaline diet four weeks ago, and took my last dose of methotrexate on February 1., 2018 when I started the diet. In this time period, my psoriasis is has neither cleared nor has become inflamed. If I can keep it under control along with returned hair growth, I’ll be happy. If you have any insight or suggestions, I would greatly appreciate it.
    Thank You for your time.
    Mary Camet

    • karl Reply

      try soaking in Epsom salt baths or ocean water, minerals in ocean water have helped someone I know.

  32. Joyce Lockyer Reply

    Hi Ross thank you for recipe sounds yum will make this when i get home

  33. Merle Drury Reply

    Hi Ross,

    What can I use instead of psyllium husks. Have not yet found them in France.

    Many thanks,


    • ross Reply


  34. Beth Reply

    Ah, oops! Just read the notes! Thansk

  35. Beth Reply

    If we can’t do walnuts(or other nuts besides almonds and peanuts). Would you add the amount for walnuts and increase the almonds by that much?

  36. Brigitte Haworth Reply

    Hi Ross,
    Is the coconut oil absolutely necessary in this recipe, as there is already a lot of fat through the nuts and seeds in it?


    • ross Reply

      Don’t fear fat. The oils you’re getting from the nuts vs coconut oil are very different and play completely different roles in the body. The vast vast majority of people are chronically deficient in health fats – so please don’t try to avoid it – your body is crying out for it. What it doesn’t need it will expel, it doesn’t get turned into fat cells – dietary fat and fat cells are created and work in completely different ways.

  37. Jenni Reply

    Don’t oats have gluten in them?

    • ross Reply

      Nope – they are just usually milled in a facility that also mills wheat – so can’t be labelled wheat free/gluten free unless produced in a facility that has been certified. Unless you are SUPER sensitive to wheat you’ll be fine with ‘regular’ oats as any degree of wheat/gluten will be miniscule.