This high protein and gluten free bread is truly easy to make and it includes a wide range of very healthful ingredients.

This high protein and gluten free bread is truly easy to make and it includes a wide range of very healthful ingredients that you might already have in your pantry – or you might not. In any case I encourage you to start using these excellent foods and here are the reasons why:

Health Benefits Of Seeds

  • A wide range of seeds is used in this high protein and gluten free bread recipe. Seeds in general have superior nutritional properties as they contain the whole embryonic plant in a very compact form. They are rich in protein, minerals and vitamins, oil and fiber.
  • Chia and flax seeds are very high in Omega-3 oils, and soluble fiber.
  • Pumpkin seeds are a great source of magnesium and zinc, and beneficial for prostate health.
  • Sunflower seeds are rich in vitamin E, an important antioxidant that protects cell membrane and other lipids from oxidation and thus preventing inflammation.
  • Caraway seeds are carminative, which means they help with bloating and gas; I use them in this recipe for their aromatic quality.
  • And finally psyllium seed husks are the special ingredient that holds this bread together. You can get this online or at health food stores, preferably in powdered form. Psyllium seed husks contain both soluble and insoluble fiber and excellent in promoting regularity.

High Protein and Gluten Free Bread

Recipe adapted from Sarah Britton


½ cup sunflower seeds
½ cup pumpkin seeds
2 cups rolled oats
 (gluten free)
½ cup flax seed meal
½ cup hazelnuts, walnuts or almonds
3 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. caraway seeds (optional)
¼ cup melted coconut oil or olive oil
1 Tbsp. honey (for sugar-free diets, use a pinch of stevia)
1 ¾ cups warm water

  1. In a bowl combine all dry ingredients, stirring well.
  2. Mix honey, oil and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick.
  3. Line loaf pan with parchment paper (you can also use a silicon pan) and pour the mixture in.
  4. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight.
  5. Preheat oven to 350°F. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
  6. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 50 minutes. Let cool completely before slicing.
  7. Enjoy with Vitamin rich pate or eggplant spread.
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