Alkaline Recipe #220: Ultimate Heavenly Gluten-Free Bread

Easy Gluten Free Bread Recipe | Live Energized
Article by ross

Gluten-Free Bread that’s Quick, Easy, Delicious & GREAT for Digestion!

I absolutely adore this recipe. I’ve adapted it from about four different gluten-free bread recipes over the years (my first ever being this pumpkin bread from 2006!) and I feel like this is close to perfection now.

It’s a gluten-free bread recipe that’s EASY (priority #1), that tastes GREAT (priority #1.1), that the kids LOVE (priority #2, finding snacks the kids love all the time can get exhausing – how many times a day does your kid say to you “I’m hungry, what can I eat…!!!”) AND it’s full of brilliant health benefits too:

  • Of course…it’s ALKALINE
  • It’s packed with healthy fats from the seeds, nuts, chia, almond butter and coconut oil
  • The healthy fats are also massively anti-inflammatory
  • The psyllium husks not only do the job of ‘glue’ like gluten in the loaf, but they are also a source of soluble and insoluble fibre so are amazing for your digestive health
  • It is also packed full of fibre, folate, vitamin E, B vitamins, manganese, zinc, various antioxidants and so much more.

In short – it’s easy, quick, gluten-free, delicious and super-nutrient-dense!

Ultimate Heavenly Easy Gluten-Free Bread Recipe

finished gluten free bread

[Note: printable recipe at the bottom of this page]

Ingredients

1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup walnuts
1/4 cup almonds
1 cup oats
3 tbsp flax seeds
1/2 cup buckwheat or coconut flour
3 tbsp chia seeds
4 tbsp psyllium husks
3 tbsp melted coconut oil
1 tbsp almond butter
4tbsp coconut flakes
400ml water

Instructions

In a large bowl, combine the dry ingredients (everything except the water, coconut oil and almond butter) and mix well together with your hands.

In a separate bowl, mix together the coconut butter and oil until combined and then pour in the water stirring until it’s mixed. It doesn’t need to be completely combined, a few little lumps of the butter is OK.

GF Bread preparation

Next pour the wet stuff in with the dry stuff and get your hands in there, combining it all together until it is a really thick, gooey, dough-y mix. Once you’re happy it’s all combined well let it stand for at least an hour, preferably 2-3 hours on your kitchen bench. If you want to do it before work and then come back to it after work this is great – you can’t leave it too long. If you are leaving it for a while, I suggest covering with a kitchen towel.

Once you’re ready to cook, pre-heat your oven to 350°F / 175°C and while that’s warming, transfer the mixture into a loaf tin. It won’t rise so feel free to fill it right to the top.

Place the loaf tin into the middle of the oven and bake for around 20 minutes. Next is a trick I learned from My New Roots which is to remove it from the tin and flip it upside down before continuing to bake for another 20 minutes.

Once it’s been in for 40 minutes in total, remove it from the oven and let it cool completely.

It can be served with sweet or savoury and will last around 5-6 days if kept in the fridge in an airtight container.

YUM!

Props for inspiration to these ladies for their GF loaves I’ve loved, adapted and still bake regularly to this day:

Monique
Sarah
Brenda
Teresa

Alkaline Recipe #220: Ultimate Heavenly Easy Gluten-Free Bread
I absolutely adore this recipe. I’ve adapted it from about four different gluten-free bread recipes over the years (my first ever being this pumpkin bread from 2006!) and I feel like this is close to perfection now. It’s a gluten-free bread recipe that’s EASY (priority #1), that tastes GREAT (priority #1.1), that the kids LOVE (priority #2, finding snacks the kids love all the time can get exhausing – how many times a day does your kid say to you “I’m hungry, what can I eat…!!!”)
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Ingredients
  1. 1/2 cup sunflower seeds
  2. 1/4 cup pumpkin seeds
  3. 1/4 cup walnuts
  4. 1/4 cup almonds
  5. 1 cup oats
  6. 3 tbsp flax seeds
  7. 1/2 cup buckwheat or coconut flour
  8. 3 tbsp chia seeds
  9. 4 tbsp psyllium husks
  10. 3 tbsp melted coconut oil
  11. 1 tbsp almond butter
  12. 4tbsp coconut flakes
  13. 400ml water
Instructions
  1. In a large bowl, combine the dry ingredients (everything except the water, coconut oil and almond butter) and mix well together with your hands.
  2. In a separate bowl, mix together the coconut butter and oil until combined and then pour in the water stirring until it’s mixed. It doesn’t need to be completely combined, a few little lumps of the butter is OK.
  3. Next pour the wet stuff in with the dry stuff and get your hands in there, combining it all together until it is a really thick, gooey, dough-y mix. Once you’re happy it’s all combined well let it stand for at least an hour, preferably 2-3 hours on your kitchen bench. If you want to do it before work and then come back to it after work this is great – you can’t leave it too long. If you are leaving it for a while, I suggest covering with a kitchen towel.
  4. Once you’re ready to cook, pre-heat your oven to 350°F / 175°C and while that’s warming, transfer the mixture into a loaf tin. It won’t rise so feel free to fill it right to the top.
  5. Place the loaf tin into the middle of the oven and bake for around 20 minutes. Next is a trick I learned from My New Roots which is to remove it from the tin and flip it upside down before continuing to bake for another 20 minutes.
  6. Once it’s been in for 40 minutes in total, remove it from the oven and let it cool completely.
  7. It can be served with sweet or savoury and will last around 5-6 days if kept in the fridge in an airtight container.
Notes
  1. For ease - you can mix together any nuts/seeds to the volume of 1 1/4 cups - it doesn't have to be these specific nuts and seeds.
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  1. Marion Reply

    I made the gluten free bread yesterday, good easy recipe to make ,absolutely the nicest one Iv ever made , I got a loaf TIN & a half out of my measurements, thank you

    • ross Reply

      So glad you liked it!

  2. Carol Deal Reply

    Hello Ross……
    I made your bread yesterday after finally finding the psyllium husks. I did make a couple of changes…..
    Did not have flax seeds and so used an equal amount of ground flax.
    Also, I did not know how much water 400ml of water was but after mixing things together, the mixture seemed to need much more water so I kept adding much more, perhaps even a cup or so.
    I did use some different nuts and seeds as well as the ones you suggested.
    It turned out really wonderful!!!!
    A bit crumbly, but after refrigeration, it was less so. This morning, I had it for breakfast with a small amount of honey…..
    My only complaint is that I felt that the directions were a bit casual and could use a little more detail and clarification.
    Thanks so much for this incredible bread. I am type 1 diabetic and also have gastrointestinal problems and so this is perfect for me.

    • ross Reply

      Hey Carol

      Thanks for the feedback and I am so happy you enjoyed the bread and got there in the end! The ‘dough’ should be super dense and sticky so my thought as to it being crumbly would be that you’ve added too much water? 400ml is 13.5 fl oz, so not a lot really.

      The steps are casual because it’s a pretty casual recipe – not a lot to it and not much can go wrong! You throw the dry stuff together, then mix in the liquids and cook it!

      So happy you enjoyed it though and the ground flax for flax seeds is a GREAT swap 🙂 I am confident the psyllium husks and other bits will help with your GI problems!

      Ross

  3. Mary Camet Reply

    Hi
    This is Mary, I am Oran’s wife. I am writing to ask for your input or suggestions. I am 75 yrs-old with a diagnosis of Plaque Psoriasis for the last 30 years. I have taken some injections and nothing every completely cleared it, but just kept it under control. I am on 7.5 mg methotrexate 1x week. It is the only medicine covered by my insurance. It keeps my psoriasis bearable but with the unwanted side effect of hair loss. We are on Medicare with a good supplemental insurance, however our income prohibits us from applying for assistance for some of the newer psoriasis medications. I discovered the alkaline diet four weeks ago, and took my last dose of methotrexate on February 1., 2018 when I started the diet. In this time period, my psoriasis is has neither cleared nor has become inflamed. If I can keep it under control along with returned hair growth, I’ll be happy. If you have any insight or suggestions, I would greatly appreciate it.
    Thank You for your time.
    Mary Camet

  4. Joyce Lockyer Reply

    Hi Ross thank you for recipe sounds yum will make this when i get home

  5. Merle Drury Reply

    Hi Ross,

    What can I use instead of psyllium husks. Have not yet found them in France.

    Many thanks,

    Merle

    • ross Reply

      Check amazon.fr

  6. Beth Reply

    Ah, oops! Just read the notes! Thansk

  7. Beth Reply

    If we can’t do walnuts(or other nuts besides almonds and peanuts). Would you add the amount for walnuts and increase the almonds by that much?

  8. Brigitte Haworth Reply

    Hi Ross,
    Is the coconut oil absolutely necessary in this recipe, as there is already a lot of fat through the nuts and seeds in it?

    Brigitte

    • ross Reply

      Don’t fear fat. The oils you’re getting from the nuts vs coconut oil are very different and play completely different roles in the body. The vast vast majority of people are chronically deficient in health fats – so please don’t try to avoid it – your body is crying out for it. What it doesn’t need it will expel, it doesn’t get turned into fat cells – dietary fat and fat cells are created and work in completely different ways.

  9. Jenni Reply

    Don’t oats have gluten in them?

    • ross Reply

      Nope – they are just usually milled in a facility that also mills wheat – so can’t be labelled wheat free/gluten free unless produced in a facility that has been certified. Unless you are SUPER sensitive to wheat you’ll be fine with ‘regular’ oats as any degree of wheat/gluten will be miniscule.

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