• Gluten-Free + Vegan Recipe | Easy Gluten Free “Paleo” Bread

    by Courtney West on March 3, 2014

    IMG_0029 One of the hardest things I had to do when giving up gluten was having to give up conventional breads.  I was (and still am) a bread person.  I would often like a restaurant solely based on an awesome bread basket.  If the bread was really good, I was sometimes guilty of filling up on it and not having room for what I actually ordered.  All this to say I really love bread :)

    Making gluten free and vegan bread that quite honestly doesn’t suck takes a lot of effort (and a lot of different ingredients).  For example, a yeasted bread I sell at the farmers market is made up of 5 different flours.  This is something that doesn’t really bother me anymore, but to a less experienced home baker, it can seem daunting.  Over the past year I’ve been trying to come up with an easy bread that doesn’t require a lot of ingredients or prep time but is flavorful and healthy.  When I first came across “paleo breads” that were primarily made from nuts, water, and psyllium husk, I was a little skeptical.  But, considering I have the utmost respect for the bloggers I was seeing it from, I decided to give it a shot.

    This bread has easily become my go to when I don’t feel like paying a fortune for sub-par gluten free bread at the store.  It’s hearty, filling, and super simple to make.  My version below is not only gluten free, but it’s grain-free, nut-free, sugar-free, and of course vegan.  It’s a win-win for everyone!

    Gluten Free Seed Bread

    adapted from this recipe.

    notes: I like having sandwich rounds so what you see in the picture was baked in a 3-inch springform pan.




    Combine the psyllium and water and set it aside for at least 5 minutes to thicken and form a gel-like consistency.  While the psyllium mixture is thickening, add all of the seeds to a blender or food processor and coarsely chop them.   Add the seeds to a bowl along with the salt, turmeric, ginger, and oil.  Stir everything together until the oil has been evenly distributed throughout the seed mixture.  Add the psyllium gel to the seed mixture and stir well with a spatula, making sure it gets completely incorporated.  Let the mixture sit while you preheat the oven to 350 degrees.  Once the oven has been heated, grease either a 9×5 loaf pan, a 12 cup muffin tin, or 6 small 3-inch springform pans.  Divide the mixture evenly into your pans (or pan) and smooth out the tops with wet fingers.  For a loaf, bake for 60-70 minutes, or 45-50 minutes for muffins/small rounds.  The bread is ready when the sides are pulling away from the pan and the top is firm to the touch and golden in color.  Cool completely before slicing or eating.

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    About Courtney West

    Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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  • { 3 comments… read them below or add one }

    Michelle March 6, 2014 at 2:01 pm

    I can’t wait to try this! I spend more than a fortune every month on gf breads. Thanks for posting! Sounds delicious.


    Emma March 6, 2014 at 3:58 pm

    I’ve been meaning to try this crazy seed bread I’ve seen on a few blogs. Your little rounds are so cute!


    Molly (Based on a Sprue Story) March 10, 2014 at 8:30 am

    I love the green bread for St. Patrick’s Day! Nice idea. I’ve had seed “bread” at a paleo-leaning restaurant in NYC and enjoyed it, though my less adventurous (and non-gluten-free) friends didn’t really get into it. Can’t please everyone…!


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