Life-Changing Loaf of Bread - Grain-Free & Gluten-Free
Imagine a bread that requires no kneading, no messy flour, no yeast or starter, and is full of filling and nourishing ingredients — it might just change your life, or at least the way you think about making bread. Certified holistic nutritionist Sarah Britton is back again with another fabulous recipe, and this time with a type of bread that is perfect for those with yeast or gluten sensitivities. It’s made using whole foods, and best of all, it can be made right in the loaf pan making clean-up a breeze.
If you’ve tried making bread before, take all you know and throw it out the window because this recipe calls for unexpected ingredients like nuts, seeds, and an essential binding ingredient, heart-healthy and fiber-rich psyllium seed husks. The result is a hearty, stick-to-your-ribs bread that tastes great slathered in ghee or homemade nut butter.
What makes this bread so life-changing? This grain-free and gluten-free simple bread recipe uses all whole-food ingredients. It’s loaded with protein, fiber, and healthy fats. It’s absolutely delicious and so simple to make.
GRAIN-FREE AND GLUTEN-FREE BREAD RECIPE
Ingredients:
1 cup / 135g sunflower seeds
1/2 cup / 90g flax seeds
1/2 cup / 65g hazelnuts or almonds, roughly chopped
1 1⁄2 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 1⁄2 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 1⁄2 cups / 350ml water
Directions:
In a flexible, silicone loaf pan (or a loaf pan lined with baking paper) 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 the bread sit out on the counter to rest for a few hours (at least two), but ideally overnight or eight hours. You'll know the dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it.
Preheat the oven to 350°F / 175°C.
Place the loaf pan in the oven on the middle rack, and bake for 20 minutes.
Remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let it cool completely before slicing. Store bread in a tightly sealed container for up to five days. It freezes well too — slice before freezing for quick and easy toast!
Tips:
If you have an almond allergy, feel free to replace them with seeds, hazelnuts, walnuts, Brazil nuts, macadamia nuts, etc.
When buying any nut or seed for these recipes, make sure they are unroasted, unsalted, and raw to ensure you’re getting the healthiest version.
The psyllium seed husks bind the rest of the ingredients together and cannot be substituted for something else.
Once you add the wet ingredients to the dry ingredients, mix them quickly as the psyllium powder and chia seeds absorb water.
If you use a metal baking pan, make sure to first line it with parchment paper.
Wait to cut into the bread until completely cooled so it retains its shape.
RECIPE COURTESY OF SARAH BRITTON:
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner based in Copenhagen, Denmark. Sarah is the creative force behind My New Roots, the award-winning food blog which features original recipes that taste great, look beautiful, and boast incredible health benefits. Following her philosophy of “making healthy choices every day”, she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.