I don’t know about you, but gluten free bread has never lived up to my expectation. When you add in needing to be egg free and dairy free there have really never been options where it tastes good and is not full of junk. Imagine my delight when I came across a recipe online for a nutrient dense, whole food loaf of bread that was easy to make and delicious. I make this loaf of bread at least twice a month and have recently also started making the cracker version. I have adjusted the original recipe to my own version of perfection. I am sure you are going to fall in love with this recipe too.  

Ingredients:

  • 1  1/2 cups sunflower seeds 
  • 1/2 cup + 2 Tbsp whole flax seeds 
  • 1/2 cup hazelnuts
  • 1/2 cup buckwheat flakes
  • 1/2 cup quinoa flakes
  • 1/2 cup rice flakes
  • 4 Tbsp psyllium husks 
  • 1.5 tsp salt
  • 3 Tbsp melted coconut oil
  • 1 1/2 cups water 

Instructions:

Combine all dry ingredients, stirring well. Melt the coconut oil and add water. Add this to the dry ingredients and mix well. Transfer into a bread loaf and smooth out the top. Let it sit out on the counter for 2 hours or overnight. 

Preheat the oven to 175 degrees Celsius. 

Place the loaf pan in the middle of the rack and bake for 20 min. Remove the bread from the loaf pan and place it upside down directly on the oven rack and bake for another 30-40 min. Bread is done when it sounds hollow when tapped. Let it cool completely before slicing. 

This bread freezes really well. Slice before freezing and just warm up in a toaster when needed. 

 

Original recipe from My New Roots found here 

Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.

Robyn Puglia
FdSc DipION IFMCP
mIFM mBANT

My mission in life is to share my knowledge in order to help people heal. I love to unravel the health stories and the biochemistry to get to the heart of the problem, and to help support nutritional and lifestyle changes that have the ability to transform people’s health. I have seen incredible changes in the health of my clients, and I hope to do the same for you.

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