Gluten-Free Bread

 

From My New Roots

This flourless bread uses psyllium seed husks to bind everything together. Psyllium seed husks can absorb more than ten times their bulk in water, and contain both soluble and insoluble fibre, making this bread friendly to your digestive system.

 

You'll Need:

 

• 1 cup sunflower seeds

• 1/2 cup flax seeds

• 1/2 cup hazelnuts or almonds

• 1 1/2 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 water

 

 

Let's go:

 

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.

2. Whisk maple syrup, oil and water together in a measuring cup.

3. 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.

4. 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.

5. Preheat oven to 350°F.

6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.

7. 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).

8. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

 

 

Pro Tip:

 

• You can pack even more nutrients into this loaf by sprouting nuts and seeds before using them to bake.

• Toast each slice before eating!