Recipe: “Ultimate Heavenly Easy Gluten-Free Bread” by Ross Bridgeford
This is one of Josh and my all-time favourite bread recipes. What we love the most about this bread is how it’s gluten-free, dairy-free, alkaline, vegan and so easy to make! No yeast required.
We make a couple of loaves at a time to store in our freezer. Once it’s entirely cooled down, we slice it to make it super easy for toasting. It’s delicious toasted with fresh avocado, salt and pepper on top or with almond butter. Makes eating healthy an easy choice when you’re in a rush!
This recipe comes from alkaline nutritionist Ross Bridgeford. Get the printable recipe here.
Ultimate Heavenly Easy Gluten-Free Bread Recipe
by Ross Bridegford
Ingredients
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup walnuts
1/4 cup almonds
1 cup oats
3 tbsp flax seeds
1/2 cup buckwheat or coconut flour
3 tbsp chia seeds
4 tbsp psyllium husks
3 tbsp melted coconut oil
1 tbsp almond butter
4tbsp coconut flakes
400ml water
Instructions
In a large bowl, combine the dry ingredients (everything except the water, coconut oil and almond butter) and mix well together with your hands.
In a separate bowl, mix together the almond butter and coconut oil until combined and then pour in the water stirring until it’s mixed. It doesn’t need to be completely combined, a few little lumps of the butter is OK.
Next pour the wet stuff in with the dry stuff and get your hands in there, combining it all together until it is a really thick, gooey, dough-y mix. Once you’re happy it’s all combined well let it stand for at least an hour, preferably 2-3 hours on your kitchen bench. If you want to do it before work and then come back to it after work this is great – you can’t leave it too long. If you are leaving it for a while, I suggest covering with a kitchen towel.
Once you’re ready to cook, pre-heat your oven to 350°F / 175°C and while that’s warming, transfer the mixture into a loaf tin. It won’t rise so feel free to fill it right to the top.
Place the loaf tin into the middle of the oven and bake for around 20 minutes. Next is a trick I learned from My New Roots which is to remove it from the tin and flip it upside down before continuing to bake for another 20 minutes.
Once it’s been in for 40 minutes in total, remove it from the oven and let it cool completely.
It can be served with sweet or savoury and will last around 5-6 days if kept in the fridge in an airtight container.
About Ross Bridgeford
Ross Bridgeford is a bestselling author, writer, health coach and nutrition addict & his dream is to ENERGIZE the World.
This dream started in 2004 with the creation of Live Energized (formerly Energise for Life), where he has published over 600 guides, recipes and articles, read by over 2 million people every year.
Ross is the author of two Alkaline Diet Recipe Books and the international bestseller The Alkaline Reset Cleanse
Ross has also coached thousands of clients to their dream health through his membership: The Alkaline Base Camp, and courses: The Alkaline Diet Course, The Alkaline Weight Loss Solution & the Alkaline Reset Cleanse.
