Flourless Seeded Protein Bread (High-Protein, Gluten-Free, Hearty & Delicious!)

Thank you so much for being here in my kitchen today — truly. I’m extra excited to share this one, because it’s the kind of recipe that makes people stop mid-bite and say, “Hold on… this is Flourless Seeded Protein Bread?!”

One slice.
That’s all it took.

My aunt paused, mid-chew — eyebrows raised, eyes wide — and whispered,
“No way this is flourless… it tastes like bakery bread!”

Soft on the inside, crackly on the edges, packed with seeds and wholesome protein…
She even begged for a second loaf. And as you know, when family asks for more, that’s how you KNOW it’s good.

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Overview of the Recipe

This Flourless Seeded Protein Bread is a high-protein, gluten-free, nutrient-dense loaf made with ZERO flour — not even oats or almond flour. Instead, it’s made with wholesome seeds, protein-rich dairy, and binders that create a surprisingly fluffy, sliceable loaf with a crunchy top and tender crumb.

What It Is

A hearty, savory, flourless bread made entirely from:

• Seeds
• Eggs
• Protein-rich dairy
• Baking powder for lift
• A touch of psyllium or chia for structure

Why You’ll Love It

• Naturally gluten-free
• High in protein (12–14g per slice!)
• Great for sandwiches, toast, or snacking
• Gets better the next day
• Freezes beautifully
• Stays soft and doesn’t crumble
• You use a blender — no kneading, no fuss

What It Tastes Like

Imagine a multigrain bakery loaf — hearty, nutty, earthy, slightly chewy with a crisp exterior. Every slice has a generous crunch of seeds. It’s savory, satisfying, and wildly filling. Perfect with butter, avocado, jam, or turkey.

Seasonal Notes

This bread shines all year, but especially:

• New Year’s wellness season
• Spring brunch tables
• Back-to-school lunch prep
• Cozy fall soups
• Holiday charcuterie boards

Ingredients (FULL Poulef Version!)

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Dry Ingredients / Seeds

• 1 cup sunflower seeds
• 1 cup pumpkin seeds
• ½ cup sesame seeds
• ⅓ cup chia seeds
• ¼ cup flaxseed meal
• 2 tbsp psyllium husk (NOT powder)
• 1 tsp salt
• 2 tsp baking powder

Wet Ingredients

• 1 cup cottage cheese (or Greek yogurt)
• 5 large eggs
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Optional Toppings

• Extra sesame seeds
• Extra pumpkin seeds
• Coarse salt

Tools Needed

• Blender or food processor
• Mixing bowl
• Loaf pan (8×4 or 9×5)
• Parchment paper
• Spatula

Substitutions

• Cottage cheese → Greek yogurt
• Olive oil → Melted butter
• Psyllium husk → 2 extra tbsp chia seeds
• Sesame seeds → Hemp hearts
• Flaxseed meal → Oat fiber (still flourless)

How to Make Flourless Seeded Protein Bread

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Let’s make this loaf step-by-step, just like we’re in my kitchen, seeds bouncing across the counter (because it happens every time).

1. Prep Your Pan

Line your loaf pan with parchment and lightly oil it.

2. Blend the Wet Ingredients

Add cottage cheese, eggs, olive oil, and vinegar to a blender.
Blend until smooth and creamy.

This is the secret to that bready texture.

3. Combine the Dry Ingredients

In a large bowl, combine all seeds, flax meal, psyllium, salt, and baking powder.

4. Mix It All Together

Pour the blended mixture into the seed bowl and stir until fully incorporated. It will thicken as the psyllium absorbs moisture.

5. Let It Rest

Let the batter sit for 10 minutes.
This step gives the bread structure.

6. Add Toppings + Transfer to Pan

Pour into loaf pan and smooth the top.
Sprinkle on seeds for extra crunch.

7. Bake

Bake at 350°F (175°C) for 55–65 minutes, or until the center is firm and edges are golden.

8. Cool

Let cool at least 30 minutes before slicing.
It’s hard to wait, but trust me — it slices beautifully once cooled.

What to Serve with Flourless Seeded Protein Bread

This loaf is a chameleon — it goes with everything.

Savory Pairings

• Smoked salmon + cream cheese
• Avocado + chili flakes
• Turkey + Dijon mustard
• Fried egg + herbs

Sweet Pairings

• Butter + honey
• Peanut butter + banana
• Strawberry jam

Meal Inspiration

• Toast with soup
• Open-faced breakfast sandwiches
• Healthy avocado toast
• Charcuterie board base

Tips for Making It Perfect

• Bake until fully set — flourless breads need a longer bake
• Use whole psyllium husk, not powder
• Don’t skip the vinegar — it activates the baking powder
• Let it REST before slicing
• Double the recipe and freeze slices
• Store in the fridge for best texture

Print

Storage Instructions

Fridge: 7 days
Freezer: 3 months
Reheat: Toast for 2–3 minutes

General Information

Flourless seeded bread has roots in Scandinavian and Northern European baking — hearty, rustic, nourishing loaves that rely on seeds instead of flour. My version amps up the protein using cottage cheese and eggs, creating a loaf that’s modern, wholesome, and surprisingly bakery-like.

My aunt still texts me photos whenever she bakes it. And every time, I smile — because food memories are the best kind of memories.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes — replace cottage cheese with dairy-free Greek yogurt.

2. Can I slice it thin?
Yes! It holds together beautifully.

3. Does it taste eggy?
No — the seeds and vinegar balance everything.

4. Is it keto-friendly?
Yes — very low carb.

5. Can I make muffins?
Yes — bake 20–22 minutes at 350°F.

Conclusion

If you’ve been searching for a high-protein, nourishing, flourless bread that actually tastes like a bakery loaf — this is it. One slice and you’ll understand why my aunt begged for a second loaf.

Try these other Poulef favorites:

• https://poulef.com/easy-chocolate-chip-quickbread/

And come hang out on Pinterest — I share new recipes daily:
👉 https://www.pinterest.com/poulefrecipe/

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Nutritional Information (per slice)

Nutrient	Amount
Calories	180
Protein	13g
Carbs	6g
Sugar	1g
Fat	12g
Fiber	4g
Sodium	230mg