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Gluten Free Bread Recipe (+ a book review!)

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Today we have a treat for you!

I’m sure you’re familiar with Dave’s Killer Bread?!

Well, our friend Mayi created this recipe and it knocks Dave’s bread out of the park! Not only that but this bread is gluten-free and full of fiber, minerals and protein. And it holds together very well!

Mayi just released her Life is Messy Kitchen…Cook Book Extraordinaire (it’s similar to a cookbook but again knocks most I’ve seen out of the park).

Now, not all the recipes in Mayi’s book are plant-based, and normally I wouldn’t buy a cookbook unless they were, but the majority of these recipe are vegan and gluten-free with A LOT of raw.  I don’t buy a lot of cookbooks these days because I create a lot of recipes and I like my recipes super clean (no weird-o or unhealthy ingredients for us) and not too complicated… AND MAYI IS THE SAME WAY!

I stumbled upon Mayi and her blog: Heart Made Blog about six months ago and instantly fell in love with her (sorry Peter!). Mayi is an artist but also an Entrepreneur who gives advice and supports women business owners via her online courses. You gotta check out some of her Friday Videos… they also leave me feeling inspired:)

And she shares my love for Anthropologie!

But I had no idea she cooked, or was so into it (but most really healthy & successful people do, so no surprise there).

Now, Life is Messy Kitchen

  • Beautiful and fun come to mind.
  • Combines Mayi’s art with gorgeous food photography.
  • Has illustrations of charters you will recognize…Vanilla Ice anyone? :)
  • Contains: Juice, smoothie, bread, waffle, muffin, burger, sauce, salad, tonic, brownie recipe and more.

You can get it now, via digital, pre-order the book out in March or get the bundle which includes both <-Recommended!

*Comes with a coloring book for kids for me.

Gluten Free Bread Recipe

Mayi has been nice enough to let me share her German bread recipe with you…Which I tweaked a tiny bit:)

Gluten free bread recipe

 

Gluten Free Bread Recipe
 
Prep time
Cook time
Total time
 
This gluten free bread recipe is From Mayi Carles Life is Messy Kitchen cookbook and is titled "German Bread". We made a few modifications and hope you will give it a try!
Author:
Serves: 8-10
Ingredients
  • ½ cup flax seed meal (original recipe called for the whole seeds but we only had meal)
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ⅔ cup buckwheat groats (original recipe calls for whole almonds or hazelnuts)
  • 4 Tbsp. pysllium seeds husk (we found this in the bulk section of our natural food store)
  • 2 Tbsp. chia seeds
  • 1½ cups gluten free oats
  • 1½ tsp. salt
  • 3 Tbsp. coconut nectar (original recipe calls for maple syrup)
  • 1 Tbsp. coconut oil (original recipe calls for 3 Tbsp.)
  • 2 Tbsp. Pumpkin Puree (not included in original recipe)
  • ½ Tbsp. Pumpkin pie spice (not included in original recipe)
  • 1½ cups of water
Instructions
  1. Line loaf pan with parchment paper.
  2. In a large bowl mix together flax, sunflower seeds, pumpkin seeds, buckwheat, pysllium, chia seeds, oats, salt and pumpkin spice. Stir well.
  3. In a small bowl add remaining ingredients. Stir well.
  4. Add the wet ingredients to the large bowl. Mix well and then use your hands so the dough gets thick.
  5. Add mixture to baking sheet and allow to sit on counter for at least 2 hour or overnight.
  6. Preheat oven to 350F.
  7. Bake for 20 minutes, then remove very carefully using the parchment paper and place on the counter, with another piece of parchment paper, gently using your hand flip the loaf over (on to parchment paper) and bake on a baking sheet for 30 more minutes.
  8. Allow to cool completely before cutting... I waited 15 minutes:)
  9. Serve with soup, salad or eat with almond butter and jam!
Nutrition Information
Serving size: 2 slices of bread Calories: 168 Fat: 9g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 0g Sugar: 4.5g Sodium: 350mg Fiber: 4g Protein: 6g Cholesterol: 0g
 

Now I gave you this bread recipe, but if you want her Nutella recipe you are going to have to get the book!

Leave me a comment and let me know if you’re going to try this recipe!

 


YOUR COMMENTS


  • Tiffany November 26, 2014, 3:16 pm

    Definitely going to try this baby!! :-) however what are buckwheat groats and pumpkin pie spice? I’m in Australia so if anyone can assist with an option that would be fab. Did you leave out nuts as they be too heavy?

    Tiffany :-)

    Reply
    • Sarah November 26, 2014, 5:51 pm

      Yay Tiffany!
      Buckwheat is a super seed, a lot of times refereed to as a grain but it’s gluten free and very easy to digest. You could totally use almonds or hazelnuts like the original recipe calls for but I left them out because I thought it would be heavy for us. Pumpkin pie spice is just a blend of cinnamon,ginger,cloves and nutmeg, but you could easily leave that out or add a little cinnamon. OK so getting buckwheat in Australia…I would check your local health food store. Or you could order them online via vita cost, I know they ship to Australia but not sure the cost. http://www.vitacost.com/eden-foods-organic-buckwheat-hulled-whole-grain-16-oz-1

      Reply
  • kamille January 5, 2015, 5:26 am

    That’s my kinda bread! Would be awesome as morning snack; my hungry time, with coffee!
    Skinny Jeans Mum

    Reply
  • Sara May 30, 2015, 3:44 pm

    Just found your website and loving it ! I was diagnosed with IBS and found that gluten free helps me ! Will def try this bread looks amazing !

    Reply
    • sarah May 31, 2015, 6:49 pm

      Hi Sara!

      So happy you found us. I hope you give this bread a try, we are GF as well and it can be tricky to find bread that tastes good and holds together. This recipe is a good one. If you make it, toast it with almond butter, it’s the best!

      Reply
  • Nicole November 3, 2015, 8:25 am

    I just made this last night with a few modifications and it is fantastic! I didn’t have pysllium so I just gelled up a four tablespoons of freshly ground flax and used a bit less water. I don’t have a loaf pan so I made hearty muffins and they were the perfect breakfast this morning warmed in the oven with peanut butter and honey. Thank you for the recipe! Even with the changes they are tasty and held together just perfectly!

    Reply
    • Sarah November 3, 2015, 9:44 am

      Hey Nicole! So glad you liked the recipe. I love that you made muffins, such a great idea… I’m so trying that. I hope you try some of our new fall recipes as well:) Here is a link to some of our favorites: http://bit.ly/1B6dVdQ

      Reply

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