The Most Amazing Nut & Seed Gluten-Free Bread

This healthy whole grain, vegan, gluten-free bread alternative is adapted from My New Roots. It’s the most amazing gluten-free loaf that everyone will love! This bread is chewy and hearty, made with oats, sunflower seeds, flax seeds, almonds, psyllium husks, and chia seeds.

This recipe found its way into my kitchen as I prepared for an adventure-themed movie night with our new home cinema projector.

I invited everyone to bring their own camping chair, a camping bowl, spork, and trail-inspired food. 

And I was excited to share one of my favorite trail-friendly snacks:

Bread with Butter and Quick Pickles

But that seemed too easy, so I researched how to make a dense, European-style bread that would hold up on the trail. In the process, I stumbled upon My New Roots Life-Changing Loaf of Bread.

With 183 praising comments, how could I not try it? As usual, I had trouble sticking to the instructions, but it was everything I dreamed of. 

Bottom line: This bread is good for you–gluten-free, dairy-free, vegan, and tastes sensational! The texture is moist, too much for some people. I suggest slicing and toasting it before smearing it with butter. Or make it sweet with a drizzle of honey or any other toppings you desire 

I hope this becomes a staple for you on outdoor adventures and picnics.

Video Tutorial: How to Make

Key Ingredient: Psyllium Husk

If you read anything in this post, have it be this: Psyllium husk is the crucial ingredient in this recipe. It acts as a binder, allowing the bread to hold its shape. There are no substitutes for psyllium husk, not even xanthan gum. Regardless, it’s a magical ingredient you can use in other homemade gluten-free bread recipes!

Where to Buy Psyllium Husk

You can buy psyllium seed husks at natural food stores or online. In this recipe, you can use either whole or powdered husks.

Psyllium Husk Health Benefits

• Improves blood sugar levels
• Lowers cholesterol 
• An excellent source of fiber
• Promotes healthy bowel function

What Makes This Nut & Seed Loaf So Good For You?

The key step here is the resting period which “activates” or “sprouts” the grains, nuts, and seeds. It’s amazing for digestion and nutrient absorption.

More Bread Recipes

• Irish Soda Bread
• Everything Biscuits 
• Grape Rosemary Foccacia

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

Print Recipe

This is a wholesome gluten-free bread with an irresistibly moist and chewy interior. For best results, take the time to watch the video tutorial. Though this recipe is extraordinarily simple, it requires some patience letting the bread rest and cool. 

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

Ingredients

Scale 1x2x3x

• 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

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Instructions

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.

Notes

Play with flavor combos, like adding 1 tsp crushed rosemary and 1/4 cup black currants, or cinnamon and raisins.

For Currant-Rosemary variation: Add 2 tablespoons of 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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