I was recently gifted some of this bread from a client, and have proceeded to eat my way through my rations in a few days. It’s that good. I emailed her and told her it was the answer to gluten free low carb bread that doesn’t need expensive ingredients. High praise. Then I promptly asked for the recipe.

She obliged, so here it is!

This recipe is adapted from the My New Roots Life Changing Loaf. I love this recipe because you can make any substitutions that you want. The original recipe uses oats and almonds as well as a little sweetener but I omit these to make it completely gluten free and nut free so it can go to school and daycare. 

I also love this recipe because it uses ingredients I almost always have in the cupboard and doesn’t require that I have 8 eggs or 3 cups of ground almonds. 

This bread also freezes really well, but you need to slice it first as it is hard to slice once it has been frozen and thawed. 

Some of my favourite flavour combinations include avocado, lemon juice and sprouts. Ricotta and fresh figs, tahini and tomato, or good old fashioned peanut butter. 

Ingredients:

  • 1 cup sunflower seeds
  • ½ cup flax seeds
  • ½ cup pumpkin seeds
  • 1 ½ cups buckwheat flakes. You could also use oats or quinoa flakes.
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husk
  • 1 tsp. fine grain sea salt 
  • 1 tsp. Kelp powder (optional but great source of iodine)
  • 3 Tbsp. melted coconut oil, olive oil or ghee
  • 1 ½ cups / 350ml water


Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). 
Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

2. Preheat oven to 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

4. Store bread in a tightly sealed container for up to five days. 

We hope you enjoy it as much as we do!