I heard of this gluten-free bread that was supposed to be AMAZING and so easy to make so I had to try it with our Urban Hippie oats. The results? This bread is Amazing and so easy to make! It’s not even “bread” but still so addictive. It’s vegan, vegetarian and Gluten-Free.
The directions strongly suggest not to cut into the bread until it cools completely. I followed this advice this time since it was emphasized so much because normally, why would anyone in their right mind wait for food to cool? Instead I ate every single crumb around it (it’s crumbly when it’s hot). Toast it and it’s even better! Enjoy this Gluten-free bread today. I top mine with avocado and Trader Joe’s everything but the bagel seasoning, peanut butter or butter.
This bread is called the Life Changing Loaf of Bread, according to the site mynewroots.org where I found it. Thank you Sarah B.
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled Urban Hippie No Sugar But You So Sweet oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!