Gluten-Free Porridge Bread (Easy Seed Bread, No Yeast) The Sliceable No-Yeast Porridge Seed Bread I Make Instead of Store-Bought Bread

Makes store-bought bread hard to go back to!

This hearty sliceable Gluten-Free No-Yeast Porridge Bread is packed with flax seeds, pumpkin seeds, and sunflower seeds for a satisfying, fiber-rich loaf with a deliciously chewy texture. Unlike traditional homemade bread, there’s no yeast or kneading required.

🔍 Quick Look: No-Yeast Porridge Seed Bread

• ⏱️ Hands On Time: 5 minutes
• 💧Soak Time: 6 hours
• 🥣 Rest time: 25 minutes
• 🎛️ Cook Time: 90 minutes
• 👥 Servings: 10
• 📊 Calories: ~200 kcal (based on nutrition panel)
• 👩🏽‍🍳 Flavor Profile: Nutty, hearty, and savory with a satisfying chewy texture and the rich, toasted flavor of flax, sunflower, and pumpkin seeds.
• 💪🏼 Nutrition: 8 grams of protein, 7 grams of fiber. Each slice provides approximately 28% of the Daily Value for magnesium, 17% for zinc, and 13% for iron.
• ⭐ Difficulty: Easy. No yeast, kneading, or bread-making experience is required.

👩🏽‍⚕️ Dietitian’s Note

This No-Yeast Porridge Bread, inspired by Mestemacher-style breads, combines several ingredients I particularly like for supporting heart and metabolic health.

Oats provide beta-glucan, a type of soluble fiber associated with lowering LDL cholesterol when consumed regularly in sufficient amounts as part of an overall heart-healthy diet.

Flax seeds contribute fiber and ALA omega-3 fatty acids, while pumpkin and sunflower seeds provide unsaturated fats, plant-based protein, and minerals.

Psyllium is another source of viscous soluble fiber. It forms a gel in the digestive tract that can help reduce cholesterol absorption and increase the excretion of bile acids. The liver then uses cholesterol to make additional bile acids, which can contribute to lower LDL cholesterol.

The combination of whole grains, seeds, and psyllium also makes this loaf substantially different nutritionally from many conventional breads made primarily from refined flour.

Why You’ll Love This Recipe:

These Gluten-Free Seed Bread is delicious and easy to slice. Plus, it’s:

• A no-yeast homemade bread recipe: This easy no yeast bread comes together without proofing or complicated bread-making techniques.
• Packed with seeds: Flaxseeds, sunflower seeds, and pumpkin seeds add texture, healthy fats, plant-based protein, fiber, and minerals.
• Made with whole grains: Steel-cut oats and quinoa flakes make this porridge bread hearty and satisfying.
• Easy to make: Mix everything in one bowl, let it rest, press it into the pan, and bake.
• Gluten-free: Use certified gluten-free steel-cut oats and quinoa flakes for a naturally gluten-free bread.
• Freezer-friendly: The dense, hearty slices store and freeze well and are delicious toasted.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert’s and trained chef’s perspective.

• Steel-cut oats form the hearty whole-grain base of this porridge bread. Soaking them for 6 to 7 hours softens the pieces enough for baking while maintaining their pleasantly chewy texture. Do not soak them for significantly longer, and drain them very thoroughly before adding them to the bread mixture.
• Whole flax seeds give this loaf its characteristic seed bread texture while adding fiber and alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. They also make this a particularly nutrient-dense flax seed bread.
• Sunflower seeds add crunch, plant-based protein, unsaturated fats, vitamin E, and minerals.
• Pumpkin seeds add a delicious nutty flavor along with protein, magnesium, iron, and zinc.
• Quinoa flakes help fill the spaces between the larger oats and seeds, giving the loaf a more cohesive texture. You can also use oat flakes. For gluten-free bread, use quinoa flakes or certified gluten-free oat flakes.
• Psyllium husk is essential for holding this no yeast bread together. Once hydrated, it forms a gel-like structure that binds the oats and seeds so the finished loaf can be sliced. Psyllium is also particularly rich in soluble, viscous fiber.
• Apple cider vinegar adds subtle acidity and balances the hearty flavor of the oats and seeds.
• A small amount of fine sea salt enhances the nutty flavors. You can reduce or omit it for a lower-sodium loaf.

See the printable recipe card below for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

• Quinoa flakes: Substitute the same amount of oat flakes. If you need gluten free bread, use certified gluten-free oat flakes.
• Pumpkin seeds: Replace them with additional sunflower seeds.
• Sunflower seeds: Replace them with additional pumpkin seeds.
• Apple cider vinegar: Use an equal amount of another mild vinegar, such as white wine vinegar.
• Steel-cut oats: I do not recommend replacing the steel-cut oats with whole oat groats in this recipe. Their larger size can overwhelm the loaf and make it harder to slice cleanly.
• Psyllium husk: I do not recommend omitting the psyllium. It is a structural ingredient that helps bind this no yeast bread.

📝 How to Make No-Yeast Porridge Bread with Flax Seeds

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

🌿 Variations

Extra-Flax Seed Bread

Replace some of the sunflower or pumpkin seeds with additional whole flaxseeds for an even more seed-forward loaf.

Gluten-Free Porridge Bread

Use certified gluten-free steel-cut oats and certified gluten-free oat flakes, or use quinoa flakes. Oats are naturally gluten-free but can be cross-contaminated during growing and processing, so certification is important for people who need to strictly avoid gluten.

Lower-Sodium Bread

Reduce the salt or leave it out entirely. The toasted seeds still provide plenty of nutty flavor.

Toasted Seed Bread

For a deeper, nuttier flavor, lightly toast the pumpkin and sunflower seeds before mixing them into the dough. Let them cool before using.

✔️ Storage & Meal Prep Tips

Let the porridge bread cool completely before storing. Store the loaf in an airtight container in the refrigerator for up to 5 days. Because this homemade bread contains no preservatives and is naturally moist, refrigeration is preferable to leaving it at room temperature for several days.

For the best texture, toast refrigerated slices before serving.

Meal Prep

This flax seed bread is ideal for meal prep because you can bake one loaf, slice it, and keep individual portions ready to toast throughout the week.

For longer storage, slice the completely cooled loaf and freeze the slices with parchment between them. This makes it easy to remove only what you need. Toast individual slices directly from frozen or thaw them first.

🍞 What To Eat with Porridge Bread

This Psyllium Jelly is hard to beat. It takes just a few minutes to make and transforms psyllium husks into a lightly sweet, spoonable jelly.

Make this delicious and healthy Chia Seed Jam recipe using ground chia seeds for maximum health benefits. 

Creamy, tangy, and dairy-free, this nut-free Protein Cream Cheese is made with protein-packed super-firm tofu, miso, lemon, garlic, and fresh herbs.

Boost plant-based protein with this Lentil Bean Dip, combining creamy beans and lentils with bold flavors. 

5-minute Protein Guacamole with plant-based protein and spinach! This healthy protein-packed dip tastes incredible!

⚖️ Convert the Recipe to Metric (g & mL)

Use these AI tools to do this:

Nisha Melvani

Gluten-Free No-Yeast Porridge Bread is packed with flax seeds, pumpkin and sunflower seeds. A hearty bread that’s vegan, fiber-rich, and easy to make.

This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.

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