Making a tasty gluten-free bread which doesn't turn to breadcrumbs is a challenge, and making bread without yeast or flour seems like an impossible task but I think that this recipe is definitely a success.
The key to making bread without any wheat is that you need an element that will act as a glue to bind the ingredients together. For this I’ve used chia seeds, soaked for 15 minutes in water. After soaking they turn into a gel and work well to keep all the ingredients together.
For the main body of the bread I’ve used quinoa which gives a light and slightly crunchy texture with a lovely nutty flavor. Together, Quinoa and chia seeds are a protein power house so this bread is the perfect energising lunch.
Preheat your oven to 180 degrees. Line a small loaf tin with baking paper.
Place the chia seeds in a bowl with 100ml water, stir well and leave for 15 minutes. This should then form into a gel.
Place the quinoa in a saucepan and cover with three times the amount of cold water, bring to the boil and simmer for 3 minutes, this will only be part-cooked which is what you want. Drain with a sieve and run under cold water until completely cool. Leave to drain for a few minutes. This is important because if it is too wet your bread will be stodgy.
Place the chia gel and the quinoa into a blender and blitz to combine, then add 150ml water with the olive oil, bi carb, salt and lemon juice. Whizz for 5 minutes. You want to consistency to be quite wet, similar to a muffin batter. Add in the sesame seeds and blitz to combine. Pour this into the loaf tin, cover with the sunflower seeds and bake in the oven for 1 hour. It should be firm and slightly golden on top.
Remove from the oven and allow to cool for 15 minutes. Then transfer to a wire rack and leave to cool completely. Wrap in cling film and place in the fridge, ready to slice when needed. It is delicious toasted too!
Your guide to living whole and well. Emma Olliff is a Registered Nutritional Therapist, wellness expert, food lover, and advocate for healthy living!