This Seed Bread recipe, adapted from My New Roots, will change your life if you are gluten free, hence the name. Really easy! Yummy. Perfect texture. Quick – but do need to let it sit overnight. The table below shows ingredients for 1,2,3 and 4 loaves.

 1 loaf2 loaves3 loaves4 loaves
sunflower seeds1 cup / 135g2 cups /270g3 cups/ 405g4 cups/ 540g
flax seeds½ cup / 90g1cup/180g1.5cups/270g2 cups/360
almonds½ cup / 65g1 cup/130g1.5cups/195g2 cups/260g
rolled oats1 ½ cups / 145g3 cups/290g4.5cups/435g6cups/580g
chia seeds2 Tbsp.4Tbsp.6 Tbsp.8 Tbsp.
psyllium husk powder3 Tbsp.6 Tbsp.9 Tbsp.12 Tbsp.
fine grain sea salt (½ if using coarse salt)1 Tsp.2 Tbsp.3 Tbsp.4 Tbsp.
melted coconut oil or ghee3 Tbsp.6 Tbsp.9 Tbsp.12 Tbsp.
warm water1 ½ cups / 350ml3 cups/700g4.5cups/1050g6cups/1400g
  1. Mix dry & wet ingredients separately.
  2. Combine in tin, leave for 2hrs – overnight.
  3. Oven 175°C.
  4. Bake 20 minutes. Remove bread from tin, place upside down on rack
  5. Bake additional 30-40 minutes.