Gluten-Free Bread… made with seeds, nuts, oats and psyllium husks.

Gluten-Free Bread… made with seeds, nuts, oats and psyllium husks. I love breads that are seeded and full of texture. So when I was making the chia and flax seed crackers, I came across a bread recipe that sounded really good… and looked absolutely amazing. It was also gluten-free. I’ve actually posted a flourless bread in the past, but this version was a bit different as it had more oats and it didn’t use any eggs. I set out to bake this version as a comparison…

I had plenty of seeds and nuts, and even had some leftover oats from a previous granola batch. So the only thing I was missing was the psyllium husks. I had never used the psyllium husks before, but was somewhat familiar with it. At least I had heard of it… seen many raw recipes that used it as a binder. Normally the psyllium husks can be found at any natural/whole food store…  usually shelved with the vitamins. So I went and bought some psyllium husks… and a couple of days later I tried the recipe and loved it.

The bread “dough” can be made a few hours before baking, or you can allow the dough to “soak” and rest overnight. I ended up leaving it overnight and baked it in the morning.  I chose to adjust the original recipe, by using nuts and seeds I had in the house… and adding an extra tablespoon of coconut oil. You can play around with the recipe a bit by adjusting the seeds and nuts to preference.

After baking the bread, it is important you let the bread cool down completely… it really needs it. Otherwise, it can have that gummy interior. Personally, I like to toast the bread slices… it just gives the bread better structure and texture, as well as a ton more flavor. Best of all, if you are looking to make an egg-free, gluten-free bread, it’s a great recipe. However, you will need to use GF oats for a true gluten-free bread. Hope you enjoy…    

You will need: adapted from My New Roots
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup raw whole almonds
1 1/2 cups old fashioned oats( can use GF oats)
4 TBS chia seeds
1/4 cup psyllium husks
1 tsp salt
1/4 cup coconut oil, melted
1 TBS maple syrup
1 1/2 cups water
  • Line a 9×5 inch loaf pan with parchment paper, making sure the parchment paper comes to at least the top of the pan. 

1. In a bowl add all the dry ingredients and stir to combine.

2. In a measuring cup add the water, melted coconut oil and maple syrup; whisk to combine.
3. Add the water mixture to the dry ingredients and mix very well. Allow the “batter” to soak and become thick.
4. Pour the thick batter  into the parchment lined loaf pan and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or overnight.  I left mine overnight. It is important to make sure the dough is ready for baking, by checking to see that when you lift the parchment paper along with the dough, the dough retains its shape…  even when you pull the parchment paper away from the sides.

  • Preheat oven to 325°F

1. Place loaf pan in the oven on the middle rack, and bake for 30 minutes..Remove bread from loaf pan( being careful to not break it as it can be fragile), then place it upside down directly on the rack and bake for another 40-45 minutes or so… use a long spatula to help you place the loaf on the cooking rack.

2. Let cool completely before slicing. It is important to let it cool completely or the bread will be gummy.
3. Store bread in a tightly sealed for a couple of days or so… or freeze( which is what I do). If you freeze it, slice it before so you can take out slices as needed. 
4. I personally love to toast the bread… better flavor all around. 


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