Recipes · July 2026 · 5 min read
A seeded gluten-free loaf worth slicing
Dense, nutty and deeply satisfying. A celiac-friendly bread that holds up to everything.
The loaf I kept coming back to
After my celiac diagnosis, good bread felt like a memory. This loaf changed that. It is hearty, toasts beautifully and keeps for days.
Care for the mind and the body, together.
Ingredients
1 cup gluten-free oats, half a cup each of sunflower and pumpkin seeds, a quarter cup flax, 2 tbsp chia, 3 tbsp psyllium husk, 1 tsp salt, 3 tbsp olive oil, 1 tbsp maple syrup and 1.5 cups water.
Method
Mix everything in a lined loaf tin and let it rest for at least two hours so the psyllium can bind. Bake at 350°F for 60 to 70 minutes, until it sounds hollow when tapped.
Cool completely before slicing. Patience is the secret ingredient.
This article is for general education and is not a substitute for individual medical advice.