Gluten Free Vegan Hemp & Seed Bread

Gluten Free Hemp & Seed Bread | The Gluten Free Vegan

I love hemp & seed bread. I love the nutty crunch. I like the varied flavors of each seed. I love that it’s healthy and extra yummy.

This recipe uses my basic gluten-free bread flour mix found here. This recipe makes one medium-sized loaf.

This is a soft loaf with a lovely crunch. This particular loaf happened to rise very fast, which then resulted in it losing some of its roundness. So the lesson I learned is: don’t let it rise too high and too fast. I have a ‘bread proofing’ setting on my stove. It sets the oven to 100°F. I am not a seasoned baker but I wonder if  this is too warm for this gluten-free bread – and though I don’t know if this is actually a fact or if it’s just my own imagination – perhaps any gluten-free bread. If anyone with experience using a ‘bread proofing’ setting with gluten-free baking has anything to suggest, please let me know.

So basically the main thing is that you want this to rise to just the top of the bread pan, but you don’t want it to happen so fast that it collapses before you even bake it.

Using the ‘bread proofing’ setting on my oven it rose up within 30 minutes. If you let the bread rise on the counter in a warm place free from drafts it may take up to an hour to rise up nicely. Again, you don’t want it to rise too much too fast.

Gluten Free Hemp & Seed Bread | The Gluten Free Vegan

Gluten Free Hemp & Seed Bread | The Gluten Free Vegan

Gluten Free Vegan Hemp & Seed Bread
Cook time
Total time
A light and fluffy loaf of gluten-free vegan bread with the added protein and omegas of hemp hearts and crunchy seeds.
Recipe type: Bread
Serves: 1 medium-sized loaf
  • 3⅓ cups Gluten Free Bread Flour Mix
  • 2¼ teaspoons dry active yeast
  • 3 tablespoons ground flaxseed
  • ½ cup + 1 tablespoon warm water
  • 4½ tablespoons vegan margarine
  • 1 teaspoon apple cider vinegar
  • 1¼ cups warm plain unsweetened non-dairy milk
  • 1 tablespoon whole flaxseeds
  • 3 tablespoons hemp hearts
  • Topping:
  • 1 tablespoon raw, unsalted sunflower seeds
  • 1 tablespoon raw pumpkin seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon whole flax seeds
  1. Grease a large loaf pan with non-stick spray.
  2. In a large bowl combine gluten free bread flour mix and dry active yeast.
  3. In a small bowl combine ground flaxseed and warm water and let sit 5 minutes to thicken slightly.
  4. In the work bowl of your mixer combine vegan margarine, apple cider vinegar, warm non-dairy milk and flax mixture. Beat mixture until combined.
  5. With mixer on lowest speed setting add the gluten free flour and yeast slowly, combining a little at a time.
  6. Add first amount of whole flaxseeds and hemp hearts.
  7. Beat batter for 3 minutes on high speed.
  8. Spoon bread batter into prepared loaf pan.
  9. Sprinkle with sunflower seeds, pumpkin seeds, sesame seeds and second amount of whole flaxseeds.
  10. Let dough rise until just the top of the pan - between 30 - 60 minutes.
  11. Preheat oven to 400°F.
  12. Bake bread for 10 minutes. Cover with foil and bake an additional 50 minutes. Test for doneness.
  13. Let cool about 10 minutes in the pan then turn out on to a cooling rack to cool completely before enjoying.




  1. Leslie says

    This looks so wonderful but I’m allergic to flax seeds and sunflower seeds so I’m sure I can leave them off the top, but wondered if you had a suggestion for a substitute for the actual bread recipe?
    Were they included as a “flax egg” component? Do I need to, or can I use egg replacer?


    • says

      Hi Leslie, You can definitely omit the seeds on top – or replace them with something you’re able to enjoy – and as for the “flax egg” in the actual bread dough you can use prepared powdered egg replacer or I’d suggest trying a chia egg if you’re able to have chia seeds. It gels up nicely and does great in baking when I don’t want to use flax.

    • says

      I haven’t tried substituting the margarine for something else but I am sure using olive oil would work. Maybe reduce it to just 4 tablespoons to start. You could try coconut oil too because I don’t think it would give off too strong of a flavor in this bread. Whatever substitutions you make can you share them with us so we know what other options worked? Thanks!

  2. Christine says

    Would really love to try this recipe, but wondering what kind of mixer you’re referring to. Could you maybe snap a pic of it and post? I have an old school 2-beater mixer that I don’t think would be up to the task…

    • says

      Hi Christine, I have a KitchenAid mixer (like this one). But, that being said, most gluten-free bread recipes are more like batter breads so a sticky cake batter. Your old school two beater mixer might do the trick still.

  3. jen says

    I just made this bread and it is delicious! It’s moist, dense, fluffy, and doesn’t fall apart. It’s way better than wheat bread. The only difference I made to the recipe is that I added xanthan gum. Thank you for the recipe!

    • says

      That’s awesome Jen. Just wanted to confirm that the Gluten Free Bread Flour mix that this recipe calls for has xanthan gum in it already. So you shouldn’t have to add more xanthan gum to this recipe unless you’re using your own flour blend that doesn’t already contain xanthan gum.

  4. kamila says

    After recently learning I have to change aspects of my diet for my health, two big ones being gluten and dairy free… I was SO thankful to come across your awesome website. I want to be able to bake my own way, knowing what I am putting into my food, and staying away from some of the things that are added in store bought gluten free products. Your page on the different types of flours and how to mix them is so wonderful. Today I baked this bread, using quinoa and brown rice flour (since that is what I had) …and it turned out PERFECTLY! Once again … Thank you ! Looking forward to future posts!

  5. says

    Hi Megan!! I just tried this recipe and I love it. I do have a question about your flour blend—can I leave the granulated sugar out? I am trying to have as little sugar in my diet as possible. I don’t have a mixer, just used hand beaters and folded the seeds in an the end with a wooden spoon. Seemed to work well enough. :)

    • says

      You could try to leave the sugar out but its purpose in this flour blend is to feed the yeast so that it rises up nicely. I haven’t tried it without but perhaps you’ll have great results so I say give it a try without the sugar. Let us know how it goes!

  6. anissa says


    i am loving your website, i like your taste of recipes, this bread looks beautiful, i am just wondering, in order to achieve the same result, exactly what brand is the gluten free flour mix you use? thankyou

  7. Aj Santiago says

    Hi I wanted to know if I could use a commercial blend gluten free flour mix(vegan) that contains xanthan gum to make this bread? I also want to know if the commercial brand I am using doesn’t have agar in it will that effect the loaf being beautiful like yours? Thank you so much..

    • says

      The difficulty with swapping out a gluten-free flour blend is that the ratio of different types of gluten-free flours is likely going to be very different from brand to brand and compared to the original recipe. For example, if your blend has more starches (cornstarch, tapioca starch, potato starch) and less flours (rice, sorghum, millet) then it could give the bread a gummy texture. If the opposite were true, then your bread might turn out too dense and dry. That’s why I came up with my own bread flour blend for this recipe:

      You can definitely give it a try to swap out the gluten free flour blend of your choice but it’s hard to predict how that will turn out.

      The agar can be omitted without a big noticeable issue.

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