Try this Delicious & Healthy Gluten Free Bread Recipe by Cocorau
I am constantly looking for new inspiration to share delicious healthy options that are easy to make and not that time consuming. I modified a recipe from the book:.
Here is one of my new favorite recipes to bake a gluten free bread that you can keep for up to a week.
Seeded Rice Bread Recipe:
- makes 4.5 x 8.5 inch loaf
- 1 1/2 cup of f soaked overnight in filtered water
- 1/2 cup of raw sunflower seeds, soaked overnight in filtered water
- 1 cup filtered water
- 1 cup of rolled oats
- 2 tbs psyllium husks
- 1 tbs aluminum-free baking soda
- 3 tbs. extra virgin olive oil
- 1 tsp sea salt
Raw hemp and sunflower seeds for sprinkling over the loaf
Preheat the oven to 350 F. line the 4.5 x 8.5 inch loaf pan with parchment paper, leaving at least 1 inch overhang on each long side.
Pour the soaked rice and seed into a strainer and rinse well under cold running water.
Transfer the rice and seeds into a food processor add 1 cup of water, oats, psyllium husks, baking powder, oil, salt and process until well combined and the grains have been broken down but the mix still has some texture. Scrape the sides and process again. Transfer the batter to the prepared pan, make sure to spread it evenly into all corners. Sprinkle the top with with raw seeds and bake for 40 min.
Rotate the pan and bake for another 40 min or until the edges of the bread are golden and pulled away from the pan. Use the overhang of the paper fo lift the loaf out of the pan.
Cool the loaf down on a wire rack.
Cut the bread completely before slicing, or it will still be sticky inside.
Store the bread in an airtight container up to 3 days or up to a week in the fridge.
If you freeze it, it stores up to a month.