This recipe has been quite literally life-changing. I was really missing eating bread (have you SEEN what is in shop-bought gluten-free stuff?) and so this recipe has fulfilled a real ’need’.
It’s really versatile – can be savoury or sweet and behaves like ‘proper’ bread so I don’t feel deprived or annoyed that I’m not eating a crusty granary loaf from the village shop. What’s more, the gluten-eaters in the family also love it so we don’t end up having to bake twice.
Its really easy to make – just four simple steps (mix all the dry ingredients together, add water, leave to absorb it for about an hour and then bake). I’ve been enjoying playing around with the ingredients a bit – it seems to work well with different types of nuts and seeds. I think my favourite version so far is walnut and sunflower seed. I’ve also found that using a self-raising gluten-free flour (or adding some baking powder) really helps to lift it a little, otherwise it can be a little ‘dense’.
Recipe – Gluten-free, Seeded Super-bread.
(Based on a recipe from the Deliciously Ella blog (which was in turn based on a number of other recipes from around the internet)).
200g gluten-free flour or brown rice flour
350g seeds (pumpkin and sunflower work well)
200g nuts (I like almonds and walnuts)
3tbsp psyllium husk powder (this is essential to bind the bread)
2 tbsp chia seeds (optional)
500-600ml cold water
1. Grind the nuts and seeds finely in a food processor (you can leave a couple of handfuls out so that the bread has some whole seeds in it too).
2. Mix all the dry ingredients together and season.
3. Add the water slowly and stir. Leave for about an hour so that the water gets fully absorbed.
4. Place in a bread tin and bake at 200’C (400’F) for about 45 mins (test to see if it is cooked using a clean knife – it should come out of the bread ‘clean’)
I love this bread straight from the oven with butter and honey or marmite, toasted with avocado and a squeeze of lemon juice or with a bowl of veggie soup.