This is a recipe I discovered years ago when I realized I needed to eat gluten free. I had done an elimination diet in hopes of resolving severe migraines which I had suffered from for years and which were getting worse. My migraines went away until I added gluten back to my diet. You might think this would be bad news for a bread lover, but being migraine-free and finding a recipe like this - it was great news!
I really like this because it is not the typical gluten-free bread made out of alternative flours that tend to be fairly empty nutritionally and full of unnecessary carbohydrates. Rather, it was made out of seeds and grains that are actually good for you. It’s simple to make and delicious. It is not my recipe originally; I use this recipe from My New Roots. I really love it. I hope you try it and like it too.
(Note: this recipe uses rolled oats. Rolled oats are naturally gluten free but are sometimes processed in plants that also process glutinous grains and can be contaminated with traces of gluten. If your sensitivity is extreme you will need to look for certified gluten free oats.)
The Life-Changing Loaf of Bread
Ingredients
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
1 tsp. fine grain sea salt add ½ tsp. if using coarse salt
1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Instructions
In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
Preheat oven to 350°F / 175°C.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Notes Makes 1 loaf
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