Go Back

3 Seed Paleo Bread

If your gluten free life has you nostalgic for full flavoured loaves, try this 3 Seed Paleo Bread. It's decisive, satisifying, and great when toasted.
Prep Time30 mins
Cook Time1 hr
Course: Breakfast, Paleo Baked Goods
Cuisine: Gluten Free, Paleo
Keyword: Cassava Flour
Servings: 18 slices


  • 50 grams linseeds
  • 50 grams pumpkin seeds
  • 50 grams sunflower seeds
  • 150 grams cassava flour
  • 2 teaspoons Paleo Baking Powder (2 parts cream of tartar, 1 part bicarbonate of soda, 1 part tapioca starch)
  • 1/4 teaspoon salt
  • 3 eggs lightly beaten
  • 150 grams water
  • 150 grams butter (use hard coconut oil for lactose free)
  • 3 tablespoons mixed seeds optional, for pressing into the top of the loaf


  • Preheat the oven to 350°C / 180°F. Lightly grease the base and sides of a 25cm x 10cm loaf tin and line the base with greaseproof paper.
  • In an electric spice grinder, whiz the seeds into a flour. Transfer to a bowl, add the cassava flour, baking powder and salt and mix to combine.
  • Break the eggs into a jug, add the water and beat lightly to blend.
  • Cut the butter into chunks, place into a food processor and whiz on low speed until creamed.
  • With the motor running add 1/3 of the egg, then 1/3 of the flour. Continue in lots, mixing well after each addition.
  • Spoon the batter into the tin. Shake to distribute evenly and smooth the top with a rubber spatula dipped into water. If using, sprinkle over the extra seeds and press lightly to embed them into the surface.
  • Bake for 1 hour. Allow to rest for 30 minutes before turning out.
  • Cut into slices, wrap, and store in the freezer.