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 loaf | 2 loaves | 3 loaves | 4 loaves | |
| sunflower seeds | 1 cup / 135g | 2 cups /270g | 3 cups/ 405g | 4 cups/ 540g |
| flax seeds | ½ cup / 90g | 1cup/180g | 1.5cups/270g | 2 cups/360 |
| almonds | ½ cup / 65g | 1 cup/130g | 1.5cups/195g | 2 cups/260g |
| rolled oats | 1 ½ cups / 145g | 3 cups/290g | 4.5cups/435g | 6cups/580g |
| chia seeds | 2 Tbsp. | 4Tbsp. | 6 Tbsp. | 8 Tbsp. |
| psyllium husk powder | 3 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 ghee | 3 Tbsp. | 6 Tbsp. | 9 Tbsp. | 12 Tbsp. |
| warm water | 1 ½ cups / 350ml | 3 cups/700g | 4.5cups/1050g | 6cups/1400g |
- Mix dry & wet ingredients separately.
- Combine in tin, leave for 2hrs – overnight.
- Oven 175°C.
- Bake 20 minutes. Remove bread from tin, place upside down on rack
- Bake additional 30-40 minutes.
