There’s something so comforting about fresh, homemade bread — especially when it’s packed with healthy ingredients like crunchy nuts, hearty seeds, and rosemary. This gluten-free bread recipe is a staple in our house. I prefer to start the day with a high fiber piece of bread to know I’ve gotten at least one good serving for the day.

Whether you’re looking for a classic breakfast slice with cream cheese and everything seasoning or a base for your avocado toast, this bread delivers every time. And the best part? It’s naturally gluten-free, no fancy flours or yeast required. And it’s so easy to make!

Why you’ll love this bread

This gluten-free rosemary bread is:

• packed with plant-based protein and fiber
• rich in healthy fats from nuts and seeds
• fragrant with fresh rosemary + garlic
• free of gluten, dairy, eggs, and refined flour
• super simple, no yeast or kneading required!

The magic starts with simple, nutrient-dense staples

• gluten-free rolled oats act as the base (hello, fiber + protein!)
• ground psyllium husks gives structure + that perfect chew
• chia seeds and whole flaxseeds provide healthy fats + bind the loaf
• pumpkin seeds, almonds, hazelnuts, and pecans give crunch, flavor, and extra protein
• garlic powder and salt give a savory flavor
• fresh rosemary for aromatics
• olive oil for richness
• water brings it all together

How to make this GF Rosemary Bread

Making this bread couldn’t be easier. You simply mix the dry ingredients together in a large bowl, stir in water and olive oil, press the dough firmly into a parchment-lined loaf pan, or shape into an oval inside a large oven-friendly pot.

You’ll want to let the mixture sit until it thickens up (this is when the psyllium and chia work their magic). I usually leave it in the fridge overnight. Once it’s ready, bake until golden and firm.

Let the loaf cool completely before slicing. I know it’s hard to wait, but this will give you perfect, clean slices instead of crumbles.