This gluten-free, yeast-free bread tastes deliciously moist and nutty. You can easily bake it yourself — we’ll show you exactly how to do it.
This gluten-free, yeast-free bread is the brainchild of Canadian Sarah Britton, who published the bread recipe under the name The Life-Changing Loaf of Bread. We’ve adapted the recipe slightly, but the concept remains the same.
This healthy loaf is very simple to make. It consists of rolled oats, water, psyllium husks, salt, nuts, and seeds — no yeast or sourdough needed! You can choose whichever nuts and seeds you prefer and tailor it to your tastes. Nuts and seeds that work well include hazelnuts, almonds, walnuts, pumpkin seeds, sesame seeds, flax seeds, and sunflower seeds.
When it comes to buying ingredients, always look for organic and regional products. Your personal health will benefit, as will your community and the environment.
Did You Know? Oats themselves are gluten-free, but they often get contaminated during cultivation, harvesting, transport, and processing. That’s why it’s recommended that people with celiac disease use gluten-free oats.
Gluten-Free, Yeast-Free Bread Recipe with Regional Nuts and Seeds
Preparation: 15 minutes
Waiting Time: approx. 2 hours
Baking Time: approx. 55 minutes
Yields: 1 loaf
- ½ cup hazelnuts
- 1½ cups gluten-free rolled oats
- 1 cup sunflower seeds
- ½ cup flax seeds
- 1 tbsp. chia seeds
- 4 tbsp. psyllium seed husks (3 tbsp if using husk powder)
- 1 tsp sea salt
- 1½ cups water
- 3 tbsp. olive oil
- 1 tbsp. sugar beet syrup
- Halve the hazelnuts with a sharp knife. Add all the dry ingredients to a bowl and mix them thoroughly.
- In a separate bowl, add all the wet ingredients and mix them together. Pour the wet mixture on the dry ingredients and mix everything into a thick paste.
- Let the dough soak for at least two hours.
- After two hours, put the dough into a greased loaf pan. Optional: add some seeds on top.
- Bake the yeast-free bread at 350˚F for 25 minutes.
- Carefully remove the bread from the pan and bake it for another 30 minutes on the baking tray or rack.
- The bread is ready when it sounds hollow on the underside when tapped. Let the gluten-free, yeast-free bread cool completely before cutting it.
If you’ve gotten into a baking groove, check out some of our other recipes:
- Easy Homemade Oatmeal Cookies – Three Recipes
- Low Carb Cookies: Recipes for Peanut Butter and Chocolate Chip Cookies
- Vegan Apple Pie Recipe: A Seasonal Favorite
- Lebkuchen Recipe: Traditional German Gingerbread Cookies
- Easy Bread Recipe: Simple and Quick 1 Hour Prep
This article has been translated from German by Karen Stankiewicz. You can find the original here: Wunderbrot: Rezept ohne Mehl und Hefeaffiliate links: If you buy here, you actively support Utopia.org because we get a small portion of the proceeds.
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