Gluten-free Superfood Bread

Gluten-free Superfood Bread

Summertime is about being outside, enjoying the sun and spending time with your family and friends. And what better way to do that than with a picnic in the park or a lovely BBQ at a friend’s house. I love eating outside, and I especially enjoy pot-lucks where everyone brings something to eat. It’s the casual way of gathering with your loved ones and enjoying good food and drink that makes this one of my favorite summer activities.

But what to bring to a pot-luck style happening? Ideally, it’s something you can prep ahead of time and is easy to eat without a proper table. One of my go-to foods to bring is this superfood bread. It goes great with salads, any meat or fish, or you can make delicious sandwiches that are super convenient to eat.

Gluten-free Superfood Bread

This bread (the recipe is from the amazing Deliciously Ella) is the perfect healthy alternative to any white wheat bread. It is also gluten-free and is packed with healthy ingredients such as chia seeds and nuts. The texture is slightly different from that of  ‘normal’ bread, but I like how moist and grainy it tastes. And so far, everyone loved it – even my most skeptical friends.

Gluten-free Superfood Bread

Making this bread is super simple and quick, so you can be spontaneous about making summer plans. Have fun baking and enjoy this beautiful summer with your loved ones!

Love,

Marion

Unfortunately, there is no substitute for psyllium husk powder (it holds the bread together), but you can find it in most drug stores or at your organic grocer. And once you’ve bought it, make sure to try this other healthy gluten-free bread as well.

 

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Gluten-Free Superfood Bread

July 8, 2018
: 12
: 20 min
: 60 min
: 80 min
: easy

A healthy gluten-free bread that is moist and delicious. Original recipe from Deliciously Ella

By:

Ingredients
  • 200g (1 cup) almonds
  • 260g (1 1/2 cups) pumpkin seeds
  • 200g (1 cup) buckwheat or brown rice flour
  • 85g (1/2 cup) sunflower seeds
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons chia seeds
  • 2 tablespoons dried mixed herbs
  • Salt and pepper to taste
  • 240ml (2 cups) cold water
Directions
  • Step 1 Place the almonds and 170g (1 cup) pumpkin seeds in a food processor or high-speed blender and blend until a flour forms.
  • Step 2 Transfer to a bowl and add the remaining pumpkin seeds, buckwheat or brown rice flour, sunflower seeds, chia seeds, psyllium husk powder, dried herbs, salt, and pepper.
  • Step 3 Stir the mix until well combined before gradually adding the water. Set the mixture aside for at least 1 hour until the water is fully absorbed and the mixture is really firm.
  • Step 4 Preheat the oven to 180°C/360°F and grease a loaf tin with coconut or olive oil.
  • Step 5 Spoon the mixture into the tin, and press it down firmly using a spoon.
  • Step 6 Bake the bread for 45-50 minutes, until the top starts to brown and a toothpick inserted comes out clean.
  • Step 7 Remove from the oven and let cool completely while still in the loaf tin.
  • Step 8 This bread freezes well. Once cooled, slice it and put it in your freezer (I use a reusable zip-lock bag to store it). When you are ready to enjoy your bread, pop it in the oven or your toaster and enjoy.



6 thoughts on “Gluten-free Superfood Bread”

    • Hi Emma, sorry for the late reply. Yes it is. I‘ll add a reference to the recipe so it’s clear. Thanks for pointing it out. Have a lovely day!

    • I have a tree nut allergy. Can pumpkin seeds and sunflower seeds be used in place of almonds. In Ella’s bread? Thank you@

  • Your conversions from cup sizes to grams are totally wrong. I’m really annoyed as I’ve just wasted £££££’s worth of ingredients. I’ve now checked the measurements and for example 1 cup equals 128g and not 200g as you put it. So you have way overestimated the ingredient to water ratio. If you’re going to convert a recipe can you do it properly please.

    • Gill, I am so sorry for the trouble this may have caused you. I will check the conversation again and will adjust them as needed. Again, my sincere apologies!

  • Hi Marion, what loaf size tin did you use? I also had issues with the measurements as I had followed the recipe in grams. Should have read the comments. 🙁

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