The Most Amazing Gluten-Free Bread, That Everyone Will LOVE!

May 24, 2020

This recipe found its way into my kitchen as I was preparing for an Adventure Film Fest in our living room. Several of my friends and I had just returned from epic journeys, and we were all itching to share our experiences. Bobby and I wanted to put our new home cinema projector to use, and this was the perfect opportunity. The only condition was that everyone would bring their camping chair, a camping bowl and spork, and a trail-inspired food.


I wanted to share one of my favorite, easiest trail-friendly snacks: bread with butter and quick pickles. But that seemed too easy, so I began researching how to make a dense, European-style bread like you find in Nordic countries, often made with Rye. In the process, I stumbled upon My New Roots Life-Changing Loaf of Bread. With 183 comments praising its existence, it wasn’t hard to be coaxed into trying it! As usual, I had trouble sticking to the instructions, but it was everything I dreamed of, and more. Bottom line: This bread is good for you, is gluten-free, and tastes sensational! The texture is a bit moist, too much so for some people, so slice and toast it before smearing it with butter and topping it with quick pickles. Or make it sweet with a drizzle of honey!
Emma Frisch The Most Amazing Gluten-Free Bread, That Everyone Will LOVE! Recipe

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The Most Amazing (Gluten-Free) Bread, that Everyone will LOVE!

Soaking nuts and seeds makes them optimal for digestion and makes it easier to absorb their nutritional benefits. I strongly urge toasting each slice before serving for a firmer, drier, nutty texture. Though this recipe is extraordinarily simple, it requires some patience; in time for letting the bread rest (at least 2 hours) and for letting the bread cool (at least 30 minutes).

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 2 loaves 1x


  • 3 cups rolled oats
  • 2 cups raw sunflower seeds
  • 1 cup flax seeds
  • 1 cup almonds (sub with walnuts, pecans or hazelnuts)
  • 8 tablespoons psyllium seed husks (use 6 tablespoons if using psyllium husk powder)
  • 4 tablespoons chia seeds
  • 1 1/2 teaspoons Kosher salt
  • 3 1/2 cups water
  • 6 tablespoons melted coconut oil, plus extra as needed
  • 2 tablespoons maple syrup or honey


  1. Grease two bread pans with coconut oil.
  2. In a large bowl, combine all the rolled oats, sunflower seeds, flax seeds, almonds, psyllium seed husks, chia seeds, and salt.
  3. In a separate medium bowl, whisk together the maple syrup or honey, coconut oil, and water.
  4. Add the liquid ingredients to the dry and stir together with a spatula for about 7 minutes. At first the batter will seem watery; keep stirring until it thickens and fully absorbs the water. It should be hard to stir.
  5. Divide the dough into the bread pans and smooth the top with the back of a spoon or spatula. Cover with a tea towel and let rest for 2 hours minimum, at room temperature, or overnight.
  6. When ready to bake, use a knife to separate the dough form the sides of the pan. If the loaves pull away and retain their shape, you are ready to bake!
  7. Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the loaves from the oven and flip them upside down out of the pans and directly onto the oven rack or a baking sheet. Bake for 45 minutes more, but begin checking at the 30 minute mark. The bread is done when it sounds hollow if tapped.
  8. Let the bread cool completely before slicing, at least 30 minutes, Don’t let the warm, freshly-baked aroma seduce you into early cutting, or it will crumble in despair!
  9. Store the bread in an airtight container for up to five days, or slice the bread and freeze it for toasting another day.


For Currant-Rosemary variation: Add 2 tablespoons ground almonds or oats, 1/3 cup dried currants, and 1 tablespoon dried rosemary, crushed with fingers.

For Tropical variation: Add 1/4 cup shredded coconut, 1/3 cup dried, diced papaya, and 1/3 cup dried pineapple.

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  1. Hi, Your glutenfree bread recipe looks wonderful EXCEPT for the oatmeal.
    Absolutely cannot have oatmeal – could you give me a replacement that would work?
    Thank you so very much,

    1. Hi Lisa! I would check out Amy Chaplin’s cookbook “Whole Food Cooking Everyday”, which has some amazing GF breads that are similar but with rice and other whole grains. Hope this helps, and thanks for stopping by!


  2. Just made this bread primarily for my daughter who is gluten free. It came out amazing. My husband has eaten 2 slices already. Thanks for a wonderful recipe

    1. Oh fooey. I think the only possible alternative would be chia seeds, since they are also good “binders.” Give it a whirl and let me know how it turns out!

    2. I made this recipe as directed but I used olive oil and sliced almonds. It turned out great!! It was easy and is so flavorful. My husband is not gluten free but he loved it too. I sliced one loaf and froze it but I think we’ll be getting it out before too long!! Thanks so much for this amazing recipe…it’s just what I was looking for.

      1. Hi Mary, I am also flaxseed intolerant and I was wondering if you have tried making this recipe and replacing flaxseed with chia seeds? Would love to hear how it came out.

  3. Hi Emma, I just came upon this recipe and it is exactly what I have been looking for! When I get to New York, which isn’t happening these days, I get bread from Le Pain Quotidien, it’s so delicious and your recipe sounds like it will make a similar bread. I have two questions: first, you recommend soaking the seeds/nuts….does that mean soak them ahead of including them in the recipe or is that the reason to let the dough rest for at least 2 hours? Secondly, the recipe doesn’t specify if the almonds are sliced, chopped or whole so I was wondering about that as well. I can’t wait to try this recipe!!! Thank you so much! Be well, Sheri

    1. Hi Sheri! I know EXACTLY which LPQ bread you’re describing. Yes! This one comes close… don’t forget to toast each slice before eating so that it’s not too moist (as a result of the psyllium husk). The almonds can be chopped or whole, since when you slice the bread you’ll slice through whole almonds anyway. And yes, the dough rests for 2 hours because that is the soaking / activating part – no need to soak prior. Can’t wait to hear how it turns out! XO

    1. Something went wrong with the baking. After baking the bread exactly following the instructions, it came out still very raw inside. I put it back in and it started to burn on the outside but inside was still not fully through. I had soaked the oats and seeds overnight. Are there other baking instructions for the instances when the oats and nuts had been previously soaked?

      1. Hi Stef. I’m so sorry it didn’t work out! Ok, so here are a couple ways to troubleshoot:
        1. Do you have an oven thermometer to see if your oven is heating at the temperature it says? It’s very common for ovens to be higher or lower than the temperature it’s turned on to.
        2. Did you soak the oats and seeds separately overnight or as part of the entire batter as explained in the instructions? It’s key to soak the psyllium and other ingredients together so that they can bind with each other.
        3. Did the bread hold together enough that you could cut slices and toast them individually?

      2. Hello Emma,
        Thank you so much for taking the time to help. Good questions.
        I know the oven is heating at the temperature it says it is heating because I made your bread again the same day without soaking anything and it came out PERFECT! Also the tip to toast the slices right before enjoying them was awesome. Thank you. ?
        We ate one loaf in a day and we loved it so much that we are NEVER going back to store bought bread, which btw we were buying only the whole grain, most nutritious artisan varieties and they still pale in comparison plus they had additives which I was mostly concerned about esp. since we have a 3 year old who loves bread.
        I am telling everyone of my friends who doesn’t run fast enough about this truly amazing recipe! This is real bread! Thank you so much.

        To answer your second question, I soaked just the oats and nuts in a pot, not the whole batter. I had read somewhere that you are supposed to discard the water the nuts soaked in to remove the phytic acid and figured I won’t be able to discard the water if I soak the batter. I also don’t see in the recipe where it says one is supposed to soak the batter.

        To answer your third question, yes I got the bread to a finished state and yes I can cut a slice, we will definitively finish that too, but the consistency is more gooey after having been soaked.

        Assuming I soak the batter next time, do the baking instructions remain the same?

        Thank you so much Emma!

  4. This sounds great…unfortunately my wife is allergic to coconut. Do you by any chance have a recommendation for a substitute ingredient in its place?
    Thank you!

  5. Was just given this recipe by Dimity and absolutely love it so much. Thank you so much, Sending warmest wishes to you and your family. Sue E.

  6. Are the flax seeds used whole in this recipe? I was on another website that linked to your recipe and mentioned grinding flax seed is best. I assume you used the flax seeds whole in this recipe is this correct?

    1. Hi Cindy! The flaxseeds are whole in this recipe, though for some recipes they do work better ground. I’m curious where you found a link? Thx!

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