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Delicious & Healthy Gluten Free Bread Recipe

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 form the book: Whole Food Cooking Every Day. Here is one of my new favorite recipes to bake a gluten free bread that can keep for to a week. 

Seeded Rice Bread

makes 4.5 x 8.5 inch loaf
  • 1 1/2 cup of forbidden rice (in 4 cups water)
  • 1/2 cup of raw sunflower seeds
  • 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 black sesame and sunflower for sprinkling over the loaf
  1. Soak these 2 ingredients overnight: the forbidden (black) rice (in a cup 4 cups of filtered water), and the raw sunflower seeds.
  2. 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.
  3. Pour the soaked rice and seed into a strainer and rinse well under cold running water.
  4. 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.
  5. 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.
  6. Rotate the pan and bake for another 40min or until the edges of the bread are golden and pulled away from the pan. Use the overhang of the paper to lift the loaf out of the pan. Cool the loaf down on a wire rack.
  7. 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 store up to a month.
  8. Enjoy!
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