The Life Changing Bread

I have made a new finding in my gluten-free diet and this one is a keeper!

Often gluten-free bread sold in stores is full or preservatives and yeast, so I don’t want to use them in my daily diet. So I wanted to find a recipe that would be complementary in my diet instead of something to be avoided.

Wondering around in the world of online recipes I came across this recipe The Life-Changing Loaf of Bread by My New Roots and made my own with slight alterations according to what I had at home.

This bread is not only full of flavor, but also provides a platform to enjoy those tasty toppings while giving the body a bunch of nutrition.

The ingredients in this recipe are all naturally gluten-free, dairy-free, suitable for paleo-diet and form an important part of a balanced diet. It’s packed with fibre, healthy fats and protein to keep your hunger away. It’s also yeast-free, which even more promotes the healthy bacteria in the body and keeps your digestive system healthy.

The slices are firm, crunchy, nutty, full of flavor and very healthy.

img_6465Topped off with butter or cheese, or my favorite, avocado mashed with a pinch or salt and pepper, this bread will form an essential part of your Sunday brunch!

Life Changing Bread

  • Servings: 12
  • Print

What you need:

  • 2,5 dl sun flower seeds
  • 1 dl crushed flax seed (I used one with sea-buckthorn.)
  • 1 dl hazelnuts
  • 3,5 dl gluten-free oatmeal flakes
  • 0,5 dl quinoa flour
  • 3 Tbsp. psyllium husk
  • 1 Tbsp. honey or agave nectar
  • 3 Tbsp. coconut oil melted
  • 3,5 dl water
  • 1 tsp sea salt

*If you´re making a gluten free version of this bread, make sure that the oatmeal is “gluten free oatmeal”, that is, it´s clean of other cereals. However, take note that not all coeliacs eat oatmeal so if you’re serving this to one, make sure that oatmeal is suitable for them.

How to make it: 

Measure all dry ingredients in a bowl and mix them. Separately mix the melted coconut oil and honey or agave, and then mix them with water. Mix dry and wet ingredients with a wooden spatula or in a mixer and continue doing so for a few minutes.

The dough will gradually start getting stronger as the psyllium and the seeds inflate from the water. The dough is supposed to be thick, but if it becomes too hard you can add a table spoon of water.

Oil a bread loaf pan and flour it with chickpea flour or another gluten free flour such as oatmeal. If you have a silicone loaf, you can also use that. Tap the dough evenly and leave the dough to set in the fridge for at least two hours or overnight. Don’t skip this step!

When the bread has been in the fridge for long enough, warm up the oven in 175 Celsius. Bake the bread 20 min in its loaf pan in the middle level of the oven. Then, take the bread away from the oven and remove it gently from the pan flipping it over on to the oven rack or on to a baking dish. Continue baking it 30-40 minutes more. The bread is ready when the crust feels hard and it sounds “hollow” when you tap it.

Take the bread out of the oven and leave it to cool down completely before cutting it into pieces.

The bread preserves up to 5 days in the fridge or you can also freeze it sliced, and just pop it into a toaster when you want to have a piece.

I hope you try the recipe out, because it is very simple and it is indeed, Life Changing!


5 Comments Add yours

  1. This certainly looks amazing, thank you for sharing the recipe 🙂

    Liked by 1 person

    1. Thank you Boowholefoods! I’m glad you liked it and sure hope you’ll try to make it as well. It’s so delish! 😛

      Liked by 1 person

  2. Eva@L.E.EBakers says:

    Yum! This looks so good, I want some nowN


    1. Eva@L.E.EBakers says:

      I mean “now!” Not “nowN” annoying autocorrect!


    2. It’s really tasty, and not only that, but also totally good for you! I hope you give it a go. I just made myself a new loaf. 🙂


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