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.
- 2 tbsp whole psyllium husks (if you can only find powdered husks, use about a heaped tbsp)
- 1 1/2 cups filtered water
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 1/2 cup whole flax seeds
- 1/2 cup whole chia seeds
- a couple of pinches of sea salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 4 tbsp olive oil or safflower oil
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.