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Protein Bread Mix

6 Australian Seeds

A wholesome and nutritious seeded gluten free loaf, perfect for yummy sandwiches!

95% less carbs than regular wholegrain breads#

One packet of 6 Australian Seeds makes…

1 Loaf – 10 Serves of 2 Slices

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So how does it taste?

Pretty damn good. We modelled the taste off our favourite soy and linseed loaves and we think you’re going to love it. It holds together well and is perfect for sandwiches.


Golden flaxmeal, lupin, whey protein, Australian grown seeds ((18%) pepitas, linseeds, poppy seeds, sunflower seeds, chia seeds, and black wattle seeds), sesame seeds, almond meal, coconut flour, kibbled sunflower, pea protein, gluten free baking powder (bicarb soda, cream of tartar), natural flavour (plant extract), salt


Made with love in Sydney, Australia from over 90% Australian Ingredients

Nutritional Info

Servings per package: 10
Serving size: 2 slices (85 g when prepared as directed)
per serve per 100g
Energy 517kJ 124Cal 1417kJ 339Cal
Protein, total 15.1g 39.9g
- gluten 0mg 0mg
Fat, total 4.9g 14.2g
- saturated 0.8g 2.3g
Carbohydrate 1.6g 4.5g
- sugars 1.1g 3.1g
Dietary Fibre 9.9g 28.3g
Sodium 208mg 544mg

^Nutritional values are based on using egg whites and are averages only and are subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Bread, from wholemeal flour, grains & seeds (NUTTAB 2010)

To prepare one 6 Australian Seeds Loaf, you will need:

  • 1 ¾ cups of water (440ml)
  • 2 whole extra large eggs or 100ml egg whites
  • 1 tablespoon of white vinegar (20 ml)

Prepare – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper.

Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined2.

Pour – Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with your favourite seeds.

Bake – Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more3. After baking, remove from tin and place on cooling rack for 2 hours.

Chill & Slice – For best results refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

Storage – Bread must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months).

3 Quick tips for the Perfect Loaf

  1. We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.
  2. Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.
  3. All ovens are unique. If in doubt, cook for another 10 min.

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