Gluten-Free Hormone Balancing Seed Bread
If you have ever bought gluten-free bread from the store, you know that it is often somewhat anemic in terms of taste and nutritional value. So when a good friend of mine baked a version of this bread and brought it to my house for a potluck, I was hooked. This was no ordinary gluten free bread. It was packed with seeds and flavor, and it’s been a staple in my house ever since. Over time, I have made little adjustments to the recipe to further enhance it’s nutritional value. Take note: you can probably tell from the photo, but this is a dense bread. Don’t expect a light a spongy sandwich bread.
HEALTH BENEFITS OF THIS BREAD
→ Hormone Support
The pumpkin, flax, sesame, sunflower, and chia seeds in this bread contain important components including zinc, magnesium, Vitamin E, lignans, beneficial fats, and fiber that support thyroid, estrogen, and progesterone production.
→ Anti-Inflammatory
Flaxseeds, chia seeds, and walnuts contain omega-3 fatty acids, which are known for their anti-inflammatory effects in the body.
→ Supports Healthy Blood Sugar
Unlike a typical slice of bread, this bread contains a high percentage of seeds and nuts which are helpful in terms of blood sugar regulation. One way to avoid spikes in blood sugar is to avoid eating carbohydrates alone, but to pair them with a protein or fat source. This bread contains both!
SERVING SUGGESTIONS
Best when toasted! I personally love eating this bread for breakfast. I toast a slice or two, spread with coconut oil, and eat with eggs and veggies (if I’m looking for a heartier breakfast) or with coconut yogurt and berries (for lighter fare). This bread also makes a great midday snack.
WHAT YOU WILL NEED
Bread pan (preferably ceramic, glass, or other non-toxic pan. Avoid pans with non-stick linings.)
Mixing bowl
Mixing spoon
Dedicated coffee grinder for grinding seeds
Coconut oil for greasing your pan
DRY INGREDIENTS
2.5-3 cups gluten-free oats (You may need more or less depending on the thickness of your oats to get the right moisture balance. I typically use 3 cups of regular rolled oats, but consider starting with 2.5 and increasing if the dough is too wet.)
3/4 cup freshly ground flaxseeds
3/4 cup sunflower seeds, hulled
3/4 cup pumpkin seeds, hulled
3/4 cup chopped almonds, pecans, or walnuts (or a mixture!)
1/3 cup psyllium husk
3 tablespoons freshly ground chia seeds
1 tablespoon freshly ground black sesame seeds
2 teaspoons fine sea salt
WET INGREDIENTS
2.5 cups filtered water
1/4 cup extra virgin olive oil
1 tablespoon + 2 teaspoons maple syrup (Or 2 Tbsp maple syrup and skip the molasses)
1 teaspoon molasses
INSTRUCTIONS
Toast the sunflower and pumpkin seeds at 250 degrees until slightly golden and aromatic.
Grind the flaxseeds, chia seeds, and sesame seeds in batches in a coffee grinder and add to the mixing bowl.
Add the rest of the dry ingredients to the bowl and mix, adding in the toasted seeds when ready.
Mix wet ingredients together and pour over the dry ingredients. Stir to combine. The mixture should be decently moist but not overly wet. If you think you need to adjust the moisture level, you can add oats to dry it out or add water to moisten more.
Grease your baking dish with coconut oil.
Scoop out your dough and press into your baking dish.
Refrigerate for at least one hour (up to overnight).
Remove from the refrigerator and let come to room temp. Preheat oven to 400 degrees.
Bake for approximately 45 minutes to an hour. I remove the bread when the edges are brown, when I can insert and remove a toothpick cleanly, and when it has a nice aroma.
Remove from the baking dish and cool on a cooling rack for at least two hours. (I find that the bread more easily releases from the pan if I invert the pan on a cutting board after removing from the oven and let it sit for a few minutes. Then I firmly pat the pan to release the bread.)
Slice and enjoy! I usually slice into 1/2-inch pieces and toast in the toaster oven.
Freeze what you don’t plan to eat in the next few days.
Notes
→ It usually takes me a few weeks to eat a whole loaf, so I prefer to freeze the pieces of bread so they stay fresh until I’m ready to eat them. I highly recommend using food grade silicone containers like Collapse-It for freezing, because they are non-toxic and move between temperatures very well, unlike Pyrex containers, which have lids that easily crack when frozen.
→ You can purchase ground flaxseeds, but they are highly likely to be rancid. You are much better off buying them whole and grinding them yourself.
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