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gut friendly bread loaf

gut friendly bread loaf | jessica cox

I’d like to introduce you to my newest member of  my baking family, the Gut Friendly Bread Loaf. A few weeks back I asked you all on Facebook what recipes you would like to see. The most common answer was a really nourishing, yet intolerance friendly bread. I’ve been pondering over ideas and recipes and have finally come up with this recipe that I am thrilled to share with you today.

gut friendly bread loaf | jessica cox

gut friendly bread loaf | jessica cox

There are a ton of gluten free breads now on the market, in the supermarkets and health food stores. Finding one however that suits all of your needs when you have more than one food reactivity can be quite frustrating. Additionally, many of the brands on offer are made with refined gluten free flours and sugar, which is not ideal for something many of us choose to eat daily.

gut friendly bread loaf | jessica cox

Bread for me is an absolute must. I grew up eating homemade bread and personally cannot imagine life without it. I know some people are not that fussed about it, and that’s fine, but bread to me is as essential as water itself. Without it I am sure I would wither up and die.

gut friendly bread loaf | jessica cox

gut friendly bread loaf | jessica cox

This Gut Friendly Bread Loaf ticks a hell of a lot of boxes. It is free of all of the most common reactants; rich in fiber though low in starch (which can be problematic for some – especially those of you following low FODMAP diets) and most of all it is super nourishing. All the grains used are wholegrain based and heavily mixed with protein and fat dense nut and seed meals.  Now obviously don’t expect some light and fluffy loaf like something bought at your local bakery, this baby has some heartiness to it. It will rise a little in the oven of course, but we are talking a dense and flavoursome bread – robust and full of flavour. Lets say its like Jamie out of Outlander rather than Frank back in ‘modern times’ (ps if you do not get this reference then your life is not complete until you watch this show).

gut friendly bread loaf | jessica cox

Of course baking bread is not for everyone. A lot of you would just prefer to buy it and that is fine. I am currently working on a ‘best gluten free breads to put in your trolley’ post for this reason. However, if you really look at this recipe it is super simple to make. Plus I cannot express how enriching freshly baked bread can be in your life. I do implore you to give it a go, as it’s like nothing else. x

gut friendly bread loaf | jessica cox

gut friendly bread loaf

Print Recipe

serves
makes 1 loaf
preparation time
15 minutes
cooking time
60 – 65 minutes

ingredients

  • 1 cup sorghum flour (or buckwheat flour)
  • 1/2 cup brown rice flour
  • 1/2 cup almond meal (use sunflower seed meal if nut intolerant – just whizz seeds up in a blender)
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1 and 1/2 tablespoons psyllium husk
  • 1/4 cup flaxseed meal
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup sunflower seeds
  • 1/4 cup flaxseeds (linseeds)
  • 1 & 1/2 cups water (add an extra 1/4 cup if needed)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil

method

This recipe makes one small, though very dense and filling loaf. If you require a larger and higher loaf I recommend doubling the recipe and cooking for an extra 20 minutes, or until ready. 

Preheat your oven to 180c. Grease and flour a standard sized bread loaf tin. In a large mixing bowl combine all of the dry ingredients including all the seeds and mix well. Make a well in the center and add the wet ingredients, that being the water, olive oil and apple cider vinegar. 

Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If  it seems too stiff and not like a thick cake batter, add the extra 1/4 cup of water. 

Spoon the mixture into the prepared baking tin and smooth out the top. You can sprinkle the top with some extra seeds if you like. Place in the oven for 60 – 65 minutes, checking at around the 50-minute mark to ensure it is getting close. The bread is done when a skewer comes out of the center free of wet dough and it sounds hollow when you knock on the top of it with a closed fist.

Allow the bread to cool in the tin for 10 minutes then gentle run a knife around the edges before removing the bread from the baking dish. Leave the bread to cool on a wire wrack unless eating immediately of course. 

This bread can be kept out of the fridge for 48 hours, then is best sliced and frozen to keep it super fresh. Delicious served toasted and topped with your favourite toppings. 

nutritional information

  • As mentioned in the above post, this Gut Friendly Bread Loaf is free from gluten, dairy, eggs, yeast, sugar and can also be easily made nut free. This make it a wonderful choice for those of you following elimination diets or restricted diets whilst nutting out food sensitivities.
  • Sorghum flour is becoming super easy to access now here in Australia. I adore its flexibility in gluten free baking, it holds well and is not too starchy meaning it will not get gluey like rice flours or tapioca starch, or even coconut flour (though coconut flour has no starch, it is just quite absorbent). Sorghum flour is rich in fibre, just 1 cup contains around 12 grams of fibre. It is also a good source of B1, B2 and B3 along with minerals such as iron and phosphorus. Sorghum is also rich in flavonoids, a phytochemical with potent anti-inflammatory and antioxidant qualities. Sorghum flour is also quite inexpensive in comparison to other gluten free flours on the market.
  • Flaxseeds are very high in fiber and rich in mucilage, a slimmy/gum like substance that expands when in contact with water (this is why it is so useful in vegan baking as a n egg substitute). Inside the intestines this helps provide bulk to stools aiding their movement through the gastrointestinal tract.

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herbed zucchini slice recipe | Jessica Cox

[…] Well maybe nows ‘said time in advance’ and you can finally make a loaf of Gut Friendly Bread or a batch of Banana Muffins. You could kill two birds with one stone and make the Chicken & […]

Be Good Organics
Guest
Be Good Organics

Gorgeous pics Jess! Love it, will have to try sometime. I’ve been baking this Five Seed Sourdough http://begoodorganics.com/b…, am in love! Bread lovers #4life. (PS psyllium small typo xxx) X Buffy

Kelly Olorenshaw
Guest
Kelly Olorenshaw

Jess, this bread is gorgeous! I baked it for the first time tonight and it’s just what I’ve been wanting for sooo long … I used sunflower seeds instead of almonds and I scattered pumpkin seeds and sesame seeds on top. Delish while still warm slathered with hommus…. So quick and easy this will become a fave at our house I’m sure.

melissa Robinson
Guest
melissa Robinson

Thank you so much Jessica this bread is amazing, so delicious and filling. I made a double batch straight away to set me up for the week. Already planing my toppings can not wait. Too full right now to fit anymore in. Yum yum yum

Mel Handschuh
Guest
Mel Handschuh

Best ever bread.. can’t go back to store bought stuff once you’ve tried this recipe I’m hooked!

Ashleigh
Guest
Ashleigh

I’m about to make this bread today! How long will it store in the fridge? Or do you just recommend storing in the freezer?

Sally
Guest
Sally

Love, love, love this bread! Thank you

Lucinda Koch
Guest
Lucinda Koch

Hi Jess
Sounds delicious! But doesnt psyllium husk come from wheat and would therefore contain gluten?
Lucinda 😊

Brittany
Guest
Brittany

Hiya and YUM!
I made this today, on my batch cooking day, and it tastes so good. Thank you for sharing this recipe, my new favourite bread!
Love. 😀

Emma
Guest
Emma

Hi Jess
This bread is amazing!!! Just one question though. The first time I made it I didn’t have any cream of tartare so I just left it out and it was alright just didn’t rise much. The second time I made it I put it in but the bread is was very crumbly when I cut it up? Is it suppose to be like that?

Ashleigh
Guest
Ashleigh

Loved the loaf! Although my bread tin was too small so next time I will have to double the recipe. Do you have any other recipes that use these ingredients?(almond meal,flax,sorghum flour etc)
Thanks!

Natalie
Guest
Natalie

Hi jessica, just wondering if there is anyway you can make this bread a little less energy dense? or increase the size of the bread without adding anymore energy dense ingredients, like would it work if you used more Psyllium and water or chia or something?

Brodie Dear
Guest
Brodie Dear

Hi Jessica, I love this bread and have it everyday! Just wondering if you have the nutritional values for this bread as a whole loaf? Thanks so much!

Kate
Guest
Kate

Hi Jessica, I’m currently on a low FODMAP/SIBO protocol (semi-restricted) – would you be able to let me know what I would have to substitute/alternatives? (I think it’s the cream of tartar, psyllium husk and flaxseeds). Many thanks!

Alex
Guest
Alex

Hi Jessica! I have made you amazing gut loaf many times however I am on a strict sugar free diet at the moment to get rid of an overgrowth of stomach bacteria so I can’t have rice. I have also looked at your SIBO bread but that contains carrot which I also can’t have. Do you have any substitutes for either of these ingredients for your breads? 🙂 xx

Holly Pardey
Guest
Holly Pardey

Just made this today and it turned out perfectly. So impressed. I can’t live without bread and though not strictly eating gluten free it’s great to have this on hand. Also packs a nutritional punch for my one year old who grazes all day.

Gemma
Guest
Gemma

I have made this loaf three time now and it has honestly changed my life! Thank you so much for this recipe! I have so many different gut / stomach issues and this is now my staple breakfast treat. Perfect with avocado, or eggs, or anything on top really! 🙂

Louise Gleeson
Guest
Louise Gleeson

Hi Jess

What cream of tartar brand would you recommend/use?

Thi Dang
Guest
Thi Dang

Hi, I live in Norway
But we don’t have cream of tartar, can you recomed me to use something else? Yeast, baking powder/soda?

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