“If it is bread that you seek, you will have bread. If it is the soul you seek, you will find the soul. If you understand this secret, you know you are that which you seek.”
The Most Amazing Gluten-Free Bread that EVERYONE will Love
This recipe is very delicious and extraordinarily simple, but it does take some patience. You will need to let the bread rest (at least 2 hours) and cool (at least 30 minutes).
Soaking nuts and seeds makes them easier to digest and makes them easier to absorb their nutritional benefits.
For a firmer, nuttier texture, I strongly urge toasting each slice before serving.
Prep Time: 10 minutes
Cook Time: 1 hour 55 minutes
Total Time: 3 hours 30 minutes
Yield: 2 loaves
3 cups rolled oats
2 cups raw sunflower seeds
1 cup flax seeds
1 cup almonds (sub with walnuts, pecans or hazelnuts)
8 tablespoons psyllium seed husks (use 6 tablespoons if using psyllium husk powder)
4 tablespoons chia seeds
1 1/2 teaspoons Kosher salt
3 1/2 cups water
6 tablespoons melted coconut oil, plus extra as needed
2 tablespoons maple syrup or honey
Grease two bread pans with coconut oil.
In a large bowl, combine all the rolled oats, sunflower seeds, flax seeds, almonds, psyllium seed husks, chia seeds, and salt.
In a separate medium bowl, whisk together the maple syrup or honey, coconut oil, and water.
Add the liquid ingredients to the dry and stir together with a spatula for about 7 minutes. At first the batter will seem watery; keep stirring until it thickens and fully absorbs the water. It should be hard to stir.
Divide the dough into the bread pans and smooth the top with the back of a spoon or spatula. Cover with a tea towel and let rest for 2 hours minimum, at room temperature, or overnight.
When ready to bake, use a knife to separate the dough form the sides of the pan. If the loaves pull away and retain their shape, you are ready to bake!
Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the loaves from the oven and flip them upside down out of the pans and directly onto the oven rack or a baking sheet. Bake for 45 minutes more, but begin checking at the 30 minute mark. The bread is done when it sounds hollow if tapped.
Let the bread cool completely before slicing, at least 30 minutes, Don’t let the warm, freshly-baked aroma seduce you into early cutting, or it will crumble in despair!
Store the bread in an airtight container for up to five days, or slice the bread and freeze it for toasting another day.
For Currant-Rosemary variation: Add 2 tablespoons ground almonds or oats, 1/3 cup dried currants, and 1 tablespoon dried rosemary, crushed with fingers.
For Tropical variation: Add 1/4 cup shredded coconut, 1/3 cup dried, diced papaya, and 1/3 cup dried pineapple.