Quick and Easy

Nutty bread

There are some recipes that become so popular on the blogosphere that they circulate like wildfire, which is how I came upon a gluten-free recipe for this “life-changing loaf of bread”. Originating from the blog, My New Roots (I think), I’ve changed it around a bit to suit my own kitchen. I hope it suits yours too!
Nutty bread
1 large_piece



1.Line a loaf tin with baking paper. In a large bowl, combine all the dry ingredients.
2.In a medium bowl, whisk together the honey, coconut oil and 1½ cups of the water. Stir into the dry ingredients and mix until everything is well combined and you have a thick, but still slightly wet dough. Add the remaining water, bit by bit, to get to this consistency if you need to.
3.Transfer to the prepared loaf tin and smooth the top. Leave to rest for at least 2 hours or overnight.
4.Preheat oven to 180°C. Bake in the middle of the oven for 20 minutes. Carefully remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes until it sounds hollow when tapped. Let the loaf cool completely before slicing.

Trying to emulate regular bread recipes with gluten- free flours produces uneven results in my experience. Instead, try making seed and nut breads – they have a hearty depth to them that remind me of decent European breads. Psyllium husks are the outer coating of the psyllium plant’s seeds. It is not a wheat and is high in fibre.


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