Multi Seed Grain Free Bread
Before I share my recipe for this multi seed grain free bread, I want to share why I am eating grain free in the first place. We all know that gluten, a protein found in wheat, can wreak havoc on our guts and in turn our overall health, BUT I did not know until very recently that ALL grains can cause the same issues. I'll try to keep this brief, but gluten is a member of a family of proteins called lectins. Lectins are resistant to our bodies digestive enzymes and cause digestive distress. Basically, lectins are plants only defense against humans and are their way of saying, "Please don't eat me!" Some plants with the highest lectin content are legumes, grains, and nightshade vegetables. In order to heal my gut and my autoimmune diseases, my nutritionist suggested that I avoid any foods with a high lectin content. I don’t always follow this advice, but when I cook at home I do my best to make it grain free.
If you want to learn more about lectins, I highly recommend Dr. Gundry and his book The Plant Paradox. The book is a little dense, but you can find the most important information from it online or in podcasts. Here is a Plant Paradox friendly shopping list from Dr. Gundry.
In my journey towards 100% grain free cooking, I desperately missed bread and luckily I found some amazing grain free bread options to purchase, but they were all unfortunately quite expensive and difficult to find in stores. Many of them were only available for purchase online. I saw some of my favorite bloggers like In My Bowl making their own versions of homemade grain free bread and thought, "I've got to try this!"
Multi Seed Grain Free Bread Ingredients
- 6 eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup avocado oil
- 1 tsp apple cider vinegar
- 1 tsp garlic powder**
- 1 tbsp nutritional yeast**
- 1/4 tsp salt and pepper
- 1/4 cup chia seeds
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds + more for topping
- 1/2 cup sunflower seeds + more for topping
- Preheat oven to 350F
- Crack eggs and place in a blender with oil and vinegar. Blend on low until thoroughly combined.
- Place chia and sesame seeds in a food processor or coffee grinder and grind until seeds are thoroughly broken down.
- Add chia and sesame seed mixture, garlic powder and nutritional yeast to the blender. Blend on low until thoroughly combined.
- Pour mixture into a large mixing bowl and slowly fold in almond flour.
- Once almond flour is fully mixed in, start to slowly fold in coconut flour. You may not need the full 1/4 cup of coconut flour. If at any point the dough seems too thick and dry, slowly add more oil. If it seems too wet, slowly add more coconut flour.
- Place pumpkin and sunflower seeds in the food processor and roughly chop. Mix seeds into the dough.
- Line a loaf pan with parchment paper and add dough to pan. If desired, top with additional seeds.
- Bake for 45 minutes and remove from the oven to cool. Do not slice until fully cooled.
- Store in an airtight container in the fridge for 5 days. For longer use, store in freezer, but slice loaf prior to freezing.
** If you would like to use this loaf for sweet dishes omit the garlic powder and nutritional yeast and you can substitute with some cinnamon or nutmeg.