My New Roots' Life-Changing Loaf of Bread

By • June 10, 2014 • 54 Comments

Author Notes: The whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread. Psyllium seed husks are available at natural food stores or online. Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time. Adapted slightly from Sarah Britton of My New Roots.Genius Recipes

Makes 1 loaf

  • 1 cup (135 grams) sunflower seed kernels (not in the shell)
  • 1/2 cup (90 grams) flax seeds
  • 1/2 cup (65 grams) hazelnuts or almonds
  • 1 1/2 cup (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
  • 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tablespoons melted coconut oil or ghee
  • 1 1/2 cup (350 milliliters) water
  1. In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
  2. Preheat oven to 350° F / 175° C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Jump to Comments (54)

Comments (54) Questions (4)


15 days ago Nita

I made this bread for the first time yesterday. I think it's great! I toasted a small slice, spread it with my pear preserves and had it with coffee this morning. I know tastes differ but maybe some who do not have to be gluten free may not understand what a big deal this is. I have Celiac disease and have been completely gluten free for almost two and a half years. Finding good gluten free bread is almost impossible unless you make it. It is possible to make a good loaf but to mimic wheat breads there is usually little fiber. This is more like some of the hearty, rustic whole-wheat breads I've had in years past. I will definitely be making it again and will experiment with adding dried fruits and other nut and seed combinations.


18 days ago cookinalong

I really wanted to like this. I have been missing bread so much lately. Don't know why. I've been gluten free 3 years now and thought the bread cravings were gone for good. But sadly, this does not satisfy the bread craving. It reminds me of the "health breads" of 1970's vintage. I could almost smell the patchouli. In addition to being unpleasantly heavy & dense, it's extremely bland and very high in calories. If I'm going to splurge on the calories, give me ice cream! None of the ingredients by themselves are unpalatable, but this just doesn't come together. Glad others have found their new love, but I'll keep looking.


23 days ago CarlaK

Just love this bread! Did fid it easier to mix all in a bowl and then dump into parchment-lined loaf pan. I am enjoying a slce now every morning toasted with a little butter and feeling very virtuous.


about 1 month ago nycnomad

I want to start by thanking you for sharing this recipe. I have already eaten up the first loaf which I made last week. I don't tolerate oats well so I swapped them out for millet and though the flavor is very neutral, it made my day, especially with honey! I am now on a second loaf which I have made with millet and walnuts and instead of the maple syrup I added a few figs which I soaked in the water and then blended so that the flavor would saturate the bread. It just came out of the oven and I am thrilled with it. No this bread isn't going to make anyone forget about croissants, but for those of us who struggle to find an alternative to "regular" breads, and lets face it, most pale bread tastes like sawdust (I can't eat them anyway because I'm allergic to egg yolks), this is a great find. Thank you again for introducing me to this recipe. PS it is also lovely crumbled over yogurt and fresh fruit ;)


about 1 month ago katrinaballerina

SO in love with this. Instead of 1 1/2 cups of oats I used 1 cup oats + 1/2 cup almond meal - it makes the bread more 'bread-y' and a little sweeter too. Cannot wait to try with a little coconut flour too :)


about 1 month ago deebuchner

First time I've commented on any recipe I've tried but had to say how much I dislike this bread. Can't say what it tasted like as it really had very little taste. Tried it toasted and found no real difference. Will try again adding some other ingredients. Can't for the life of me understand what the peeps praising this recipe are tasting.


2 months ago Ken Levett

A very big disappointment . Probably one of the worst results from online recipes. Turned out like muesli bars . Expected a "Loaf " .


2 months ago Luciemom

On the advice of a friend who tweaked the recipe a couple different ways, I added about 1/2 c golden raisins & chopped dried figs that I soaked in the water, added a very ripe banana and swapped some of the oats for quinoa flakes. Toasted the sunflower & pumpkin seeds first. I think otherwise it might have been closer to cardboard than bread!


2 months ago Kim Pawell

I finally got around to making this bread. "Life-changing" is not an exaggeration. I am more gluten-limited than gluten-free and one of the hardest things to find is great gluten-free bread. This loaf is fabulous and very filling. You will feel like the instructions are crazy when you mix the loaf in the same pan you cook it in and you bake it in the pan for 20 minutes and then another 30-40 outside of the pan, but persevere it is worth it. I made mine with macadamia nuts and it is phenomenal. Thank you!!!


2 months ago George H

Just a couple of notes.

First it is pretty high in calories, despite all the healthy ingredients.

Second, the recipe may be too ambitious. Whole flax seeds can be digested by the human digestive tract and will simply pass through (unless grounded). Chia seeds are probably a bit better, but without soaking first, some may just pass through without being absorbed.


2 months ago Yvonne

Why did mine crumble in the oven? Made it exactly as directions only using 2 sm. pans. It sat all night, then put in cake pans...baked but when I put them on rack they began sinking! Oh my! A mess but good to the taste. Now what do I do w/ the crumbles?


2 months ago MZSmith

Just made this morning. Health on a plate-- delish! This will be my new "long run" reward. Thanks for sharing!


2 months ago DebbyB

The bread is fantastic! Like many others, it will be a staple in my house from now on! And so easy to make. I let it sit overnight in the refrigerator before baking. It took longer than the recipe said (probably because it was cold). I used raw cashews since I had plenty on hand. Will experiment with other nut combinations and possibly dried fruit as well in the future. Endless possibilities! I also used a pizza peel to do the flipping and transferring to the rack. Not so scary that way!


2 months ago aarin

I found this really delicious and easy! It is so satisfying and healthy feeling. I don't care for it untoasted and since I have been toasting each slice I don't think it's worth the trouble to toast the seeds before making it. I will be making this frequently. I can see how this wouldn't be for everyone but I am so glad to have found the recipe!


2 months ago Tamiam88

I love the taste of toasted nuts with just a hint of maple sweetness. I used butter for the fat and pecans cut to sunflower kernel size instead of the seeds (personal preference) and made two small loaves instead of one large. Even with the smaller loaf size I cooked for 55 minutes and still had a touch of gummy inside. This is a keeper of a recipe. Next time I might try using a bit less psyllium and toasting the nuts.


2 months ago TheAstonishing

Going to give this another shot, my first time I used a too-shallow-and-wide loaf pan, so not much height there (totally my own fault). Also I was out of rolled oats, so I used whole oats. Too crunchy, though it could have worked if I'd soaked them overnight first. Delicious taste, spread with the super-creamy hummus recipe from Yotam Ottolenghi (this link:!


2 months ago Andrea

I made this the first time as the recipe stated, but will try again with a pinch more salt and some raisins....and one teaspoon of cinnamon.


2 months ago ATG

I have made this three times. Two of my friends made it and can't stand it, but I like it and love how long it keeps me full. In my experience, it's all about toasting it (a loooonnngggg time), and about putting something great on it (eg hummus, pb&j, or avocado).


2 months ago Marian

I have been making this recipe at least twice a month for the last year, and its so fantastic. I prefer to add half a cup of sunflower seeds and half a cup of pumpkin seeds, and to replace the hazelnuts with cacoa nibs, and to leave out the maple syrup. It's wonderful!


2 months ago Susan Parran

24 hours and life goes on as usual. I didn't win the Lotto, and I haven't yet married the man of my dreams (not that I was expecting to get married in 24 hours!). Don't get me wrong: I'm very happy and appreciative that life has gone on as usual; but I did not, I'm sad to say, care much for this "bread." It just isn't what I was expecting--not that I prejudged the outcome--although it kind of sounds that way. I've renamed this nutty-seedy loaf, but will refrain from letting you all know the new name because it's too close to potty humor and probably wouldn't be well-received in here. My mother makes a chock-full-of-bran muffin that I've similarly renamed. For those of you who like this recipe, I'm glad you had a good result. For me, I found myself with leffover ingredients enough to make an apricot and roasted hazelnut tart with a granola crust (yay, oats!).