Almost comically easy to make, which this bread lacks in number of ingredients (and steps), it more than makes up for in its health benefits. The bread you will bake is vegan, gluten-free, sugar-free, and even yeast-free. It always works great as a sandwich base, toasted and buttered, or topped with creamy avocado and a sprinkle of chili flakes. Best of all, since this bread recipe only requires a bowl and a few measuring cups, there’s virtually no cleanup process.
Every ingredient in this gluten-free bread recipe is loaded with health benefits.
For starters, oatmeal is an extremely healthy grain, providing a range of key vitamins, minerals, and antioxidants. And given its high fiber content, oats can help promote a healthy digestive system. âOats contain a special fiber called beta-glucan, which has been implicated in lowering cholesterol,â said previously Monica Auslander Moreno, MS, RD. Good + good. Beta Glucan has been shown to lower cholesterol, lower blood sugar, and increase feelings of fullness. Oats also offer an arsenal of skin benefits: they contain vitamin E, zinc, and silica, a killer combo for strong, eczema-free skin. Oats are also particularly high in manganese, which your body uses to build bone and tissue, and is also essential for the functioning of the brain and nervous system. If you have a gluten intolerance or allergy, be sure to triple check your oat label for a “Certified Gluten Free” label.
2. Nuts and seeds
The second major ingredient in this bread is the combination of nuts and seeds of your choice. âI really mean it when I say any nuts or seeds will do here,â says Camilla Saulsbury, the genius blogger and recipe developer behind PowerHungry. “Almonds, walnuts, pecans, hazelnuts, nuggets, sunflower seeds, pistachios, etc. This is a great way to use up the last bits of whatever you have on hand.” All of the nuts and seeds mentioned above are packed with plant protein, heart-healthy fiber, unsaturated fat, and anti-inflammatory benefits.
And before you roll your eyes at the thought of chopping up a huge pile of pumpkin seeds or grinding nuts in your blender (i.e. the quickest path to a huge mess, at least in my cooking), Saulsbury says this step is not actually necessary for this gluten-free bread recipe. “If you hate chopping, good news: no hashing required!” The seeds and nuts are whole. Whole pieces give nice slices of mosaic later. Â»Is it easy?
3. Flaxseed meal and psyllium husk
The list of ingredients is completed by two foods that are good for the intestines: flax seed meal (a food rich in nutrients thanks to its high fiber and antioxidant content) and psyllium husk, a natural digestive stimulant which is a form of fiber derived from the pods of certain plant seeds. If you can’t find a psyllium husk, try chia seeds instead. Saulsbury says the psyllium also acts as a binder for the bread dough in this recipe: âIt’s the super binder that literally holds this bread together; the recipe will not work without it.
Finally, to really make sure that each of these bread ingredients hold together without yeast, baking powder, or flour, you’ll add water. And to add flavor, a little salt, which is optional.
Ready to start? Check out the full PowerHungry recipe below. For info: You can keep this bread long enough; if you refrigerate the bread, you will have about two weeks of play time, and freezing will save you several months.
The easiest vegan and gluten-free bread recipe
1 1/2 cups (150 grams) oatmeal (certified gluten-free, if needed)
1 1/2 cups (200 grams) of nuts and / or seeds
3/4 cup flaxseed flour, regular or golden
3 tablespoons (15 grams) whole psyllium husks (or 5 teaspoons psyllium husk powder)
3/4 teaspoons of fine sea salt, optional or adjustable according to preference
2 cups (500 mL) water
1. Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on opposite sides for easy removal after baking.
2. In a large bowl, combine the oatmeal, nuts / seeds, flax seed meal, psyllium husks and optional salt. Add water, stirring until combined. The dough will be very thick and firm.
3. Transfer the dough to the prepared loaf pan and smooth the top with your hands (this helps moisten them with water).
4. Preheat the oven to 400 Â° F. Let the dough rest for 15 minutes while the oven is preheating.
5. Bake in preheated oven 55 to 65 minutes until bread is dry to the touch, golden brown and sounding hollow when tapped.
6. Cool the bread in the pan for 15 minutes, then use parchment paper to remove the bread on a cooling rack. Let cool completely before slicing.
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