Gluten-Free and Grain-Free Seed Bread YouTube Video
Why Gluten-Free and Grain-Free Seed Bread?
Today, there is a push to move away from foods with a high glycemic index. Evidence suggests that high glycemic index foods are hard on the pancreas and, ultimately, the heart. Grains such as wheat, corn, and rice carry a lot of high glycemic carbohydrates. In addition to the carbohydrate load, wheat, barley, and rye contain a hard-to-digest protein called gluten. For 99% of the population, the hard-to-digest gluten protein poses no problem. So, for the remaining 1% of the population, this gluten protein affects those with celiac disease. The body attacks this protein and any tissue where it resides. Ultimately, this attack results in the malabsorption of nutrients. The 99% of the population without celiac disease may not have gluten intolerance issues, but high glycemic carbohydrates can contribute to heart disease. Heart disease is far more of an issue for much of the population.
These gluten-free and grain-free muffins/bread represent a potential alternative. The lack of gluten and high glycemic carbohydrates make this bread a good alternative. The bread contains no added sugar, and the seeds offer a great soluble and non-soluble fibre source.
Recipe
This recipe is available as a printable file: Gluten-Free and Grain-Free Seed Bread Recipe
Ingredients
Seeds
| Ingredient | Amount (SI) | Amount (imperial) |
|---|---|---|
| Sunflower Seeds | 65 grams | 6 tablespoons |
| Pumpkin Seeds[1] | 70 grams | 6 tablespoons |
| Chia Seeds | 70 grams | 4 tablespoons |
| Flax Seeds[2] | 35 grams | 3 tablespoons |
| Hemp Seeds | 25 grams | 2 tablespoons |
| Almonds | 15 grams | 1 tablespoon |
Flour and Powder
| Ingredient | Amount (SI) | Amount (imperial) |
|---|---|---|
| Almond Meal | 150 grams | 1.5 cups |
| Coconut Flour | 20 grams | 2 tablespoons |
| Baking Soda | 20 grams | 1 tablespoon |
Liquid
| Ingredient | Amount (SI) | Amount (imperial) |
|---|---|---|
| 3 Eggs | ||
| Almond Milk | 175 ml | 0.75 cups |
| Olive Oil | 75 ml | 0.3 cups |
| Balsamic Vinegar | 15 ml | 1 tablespoon |
| Salt | 3 grams | 0.5 teaspoons |
Preparation
- Preheat the oven to 175 °C (350 °F)
- Mix the seeds. Set aside a small amount if you want to top the bread with the seeds (optional).
- Grind the seeds in a food processor.
- Combine Seeds, flour, and baking soda in a bowl. Mix well.
- Add the liquid ingredients to the bowl and combine with a mixer.
- Allow the mixture to rest for a few minutes.
- Pour the mixture into a bread pan or muffin tins.
- Top the bread with seeds that you set aside.
- Bake for 40-50 minutes (bread pan) or 20-30 minutes (muffin tins).
- Remove from the oven, cool, and enjoy.
- Hulled pumpkin seeds. Look for pepitas.
- Flax seeds store longer, but you need to grind them.
Required Essentials
Smart Rapid Heat Induction Slide-in Range with Air Fry & Convection
Model code: NE63B8611SS/AA
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