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
[Note: printable recipe at the bottom of this page]
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
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 almond butter and coconut 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.
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.
Props for inspiration to these ladies for their GF loaves I’ve loved, adapted and still bake regularly to this day: