14 Jun

Gluten-Free Life Changing Loaf

 
People are always telling me they miss their bread so when I saw that Sara Britton of My New Roots had come up with this brilliant life changing loaf, I had to try it. I have adapted it by replacing the rolled oats with quinoa flakes and swapping out the maple syrup with coconut nectar. It really can be difficult to give up the wheat bread we all grew up on and so when you discover a recipe for a loaf like this it truly is life changing! It is delicious toasted so you can store it sliced in the freezer and pop it into the toaster for a quick piece of toast.  
 

Ingredients:
1 cup raw     sunflower seeds
1 cup            flax seeds
1/2 cup         macadamia nuts or brazil nuts
1 1/2 cups    quinoa flakes (also known as rolld quinoa)
2 tbsp           psyllium husks (3 tbsp if using powdered)
1 tsp             unrefined sea salt
1 tbsp           honey or coconut nectar
3 tbsp           melted coconut oil
1 1/2 cups    water
 
Directions:
1. In a large bowl combine all dry ingredients, stirring well.  
2. In a separate bowl, whisk together honey (or coconut nectar), coconut oil and water
3. Add to the dry ingredients and mix until everything is combined and the dough is very thick.
4. Transfer and press into to a greased loaf pan.  It is important to press the dough very firmly into the loaf pan to avoid the loaf being crumbly.  
5. Let sit out on the counter for at least two hours.  You can also let it sit overnight if you would like.
6. You know that the dough is ready to bake when it retains its shape when pulled away from the edge of the pan.
7. Preheat the oven to 350 degrees F
8. Place the loaf pan in the oven on the middle rack and bake for 20 minutes.  Remove from loaf pan and place upside down directly on the rack and bake for another 30 – 40 minutes.  You will know that the bread is done when it sounds hollow when tapped.  
9. Let cool completely before slicing.
10. Store in a tightly sealed container for up to five days or slice and freeze. I doubt that this bread will even make it to the freezer! Makes 12 slices.

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Comments  

# Faye 2015-09-07 20:33
Hi Julie Is there something else I can substitute for the psyllium powder. I can only find it in large quantity
# Julie Daniluk 2015-09-08 12:48
Hello Faye,

You would need to experiment with other ingredients that could bind this recipe together as psyllium is a key ingredient. There are many store that sell it in smaller quantities and a very cheep price.

Cheers, Julie
# LisaG 2015-11-09 01:28
Hi Julie
hat can I've use instead of the nuts for this recipe as we are allergic to all nuts here at our house?
Thanks
# Julie Daniluk 2015-11-09 09:31
Hello Lisa,

This particular recipe is a nut based formula. Altering it would change the consistency significantly so it would need to be redeveloped. In this case it is best to use another recipe instead of altering the ingredients.

Cheers, Julie
# Sharon Howarth 2016-03-24 16:14
This sound delicious. Can't wait to try it.
# Julie Daniluk 2016-03-24 16:31
Thanks Sharon!

Let me know what you think.

Cheers, Julie
# Maria Torres 2016-07-05 11:37
Hi Julie,

Do you know the calories, fat, carbs and protein amount for the loaf
# Julie Daniluk 2016-07-05 14:41
Hello Maria,

In general I do not encourage people to count calories. Here is the reason why: https://juliedaniluk.com/food-facts/should-we-be-counting-calories.html?highlight=WyJjYWxvcmllcyJd

Cheers, Julie
# Julie 2016-07-05 13:15
I've actually made this bread quite a few times! I found it from the original recipe and have been making it for the past couple of years! I'm going to try your adaptation with the quinoa flakes!
# Julie Daniluk 2016-07-05 14:40
Great to hear! Thanks for the feedback Julie.

Cheers, Julie
# Deb C 2016-07-05 19:42
Is there any chance I can use a product other than chia seeds? I get severe constipation from chia unfortunately. I can have eggs... Can I use 2 as a replacement? It does look delicious and I would love to try the bread.
# Julie Daniluk 2016-07-06 16:16
Hi Deb,

It is worth a try. I have not made it with eggs. I would try removing both the chia and the psyllium husks if you are going to use eggs.

Let me know how it turns out.

Cheers, Julie
# Diane Owen 2016-07-09 10:06
Hi! I've found psyllium husks at Bulk Barn and you can buy as little or as much as you want. If you have a coffee grinder, you can pulse the husks until it becomes a powder. Hope this helps!
# Julie Daniluk 2016-08-18 09:36
Thanks Diane!

Bulk Barn can be a good resource for usual ingredients.

Cheers, Julie
# Sharon C 2016-08-17 22:35
Hi Julie
I can't wait to try this bread. Sounds delicious.
Great feedback from others.
I'm confused when 1 lady said she used coconut flour.
Your recipe doesn't even call for flour?
Was that a substitute for something else
# Julie Daniluk 2016-08-18 09:38
Hi Sharon,

Thanks for writing in! I spoke about a few different recipes last night. Here's my sister's amazing banana muffin recipe that includes coconut flour: https://juliedaniluk.com/recipes/grain-free-egg-free-banana-pecan-muffins.html?highlight=WyJiYW5hbmEiXQ==

Cheers, Julie
# Michelle 2016-08-18 00:29
Hi Julie. Do you have any substitution suggestions for the nuts in your life changing gluten free loaf? My daughter has an anaphylaxic allergy to all tree nuts and peanuts. She is ok with seeds as long as I source of them from a tree nut and peanut free factory/business.
# Julie Daniluk 2016-08-18 09:40
Hi Michelle,

You can remove the nuts but this recipe is based on the seeds so they can't be removed. If she is OK with seeds the recipe should work. Unfortunately most recipes that are flour free require a nut or seed flour as a substitute.

Wishing you and your daughter well! Julie

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