Two Life-Changing Bread Recipes

In Wigwam we have often traded recipes - in this blog I am sharing two of the most popular gluten-free bread recipes - indeed I love them both!

Firstly there is a loaf with such a great title...The Life Changing Loaf of Bread and then I follow that with the recipe for another favourite, the Gluten Free Fermented Buckwheat Bread. We’d love to hear about other favourites.

The Life Changing Loaf of Bread

I came across it quite a while ago in our very wonderful Star Anise cafe in Stroud. It seems this life-changing loaf was made famous by Sarah Britton of My New Roots (i) back in 2013 - although clearly the idea of bread made entirely or almost entirely of nuts and seeds is not ‘new’ by any means. There are also now nut free versions but it does use ghee or coconut oil which may not suit all nutrition plans. It is worth noting that with all those nuts and seeds make it a pricey loaf, especially if organic, but every slice is a meal…well maybe not a meal but certainly different from other breads. I was given the recipe below but I am sure it is one of the adaptations from Sarah Briton’s original. What is so good is that you can adapt according to what you have and/or your taste. Ours is always gluten-free, vegan and completely sweetness free; I don't think you need that maple syrup but guess the lack of refined sugar in my diet has meant I am more aware of sweet and often find things too sweet. Although I still confess to cravings but that is for another blog! I recently had a great version of this Loaf which had a tablespoon of carraway seeds and about 90g of chopped and pitted kalamata olives. Yum!


135g sunflower seeds and/or pumpkin seeds 90g flax seeds 65g hazelnuts or almonds (chopped) 145g rolled oats (gluten-free) 2 Tbsp. chia seeds 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder); this is the stuff that holds it all together so can’t be missed out. It is hugely absorbent containing both soluble and insoluble fiber and soaking up ten times its weight in water. It can both sooth the digestive tract as well as helping remove toxins and can be used to reduce cholesterol levels, aid digestion, and alleviate both diarrhea and constipation. 1 tsp. fine grain sea salt 1 Tbsp. maple syrup (or alternatives like honey, pinch of stevia or your fancy) 3 Tbsp. melted coconut oil or ghee 350ml water


1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. We use a bowl then an ordinary bread tin lined with parchment paper. This makes it so easy compared to all that ‘mess’ with flour - no kneading and no yeast or starter dough! 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 it. 2. Preheat oven to 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 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). 4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast! I have a friend who claims it is the best bread in the World - well it certainly is very tasty indeed.

Gluten Free Fermented Buckwheat Bread This is such a straight-forward loaf in many ways - and I love that buckwheat flavour - especially when the bread is toasted. We got this recipe a couple of years ago and have been making it ever since then. However only recently I’ve found a similar version online - it looks like this recipe might have come from the Breadtopians website - they call themselves 'pragmatic bread freaks’ and say they 'launched in 2006 with a mission of ensuring that baking perfect bread at home is available to everyone’(ii). Their website is well worth a look. On this bread they write: "In making this bread, I worked from a recipe I found on a blog called Nutriplanet, and that author credits another blog called Conscious Catering. One of my modifications was to add flax and pumpkin seeds for flavor, texture, and visual appeal. Of course, you can use you whatever seeds you want: chia, hemp, sunflower, sesame, poppy or none at all." Buckwheat is a seed and a great source of protein and Breadtopia link to research from Uppsala University in Sweden linking buckwheat consumption to lower levels of bad cholesterol and better blood sugar management in diabetes (iii). Well controlling blood sugar levels mean it should also be good for lowering risks of cancer and heart disease. Preparation time is around 30 minutes and cook time is around an hour and 20 minutes although we always seem to leave it a bit longer. This version copied here is largely taken from the Breadtopia version of this recipe on their amazing website. Ingredients: • 450 g buckwheat groats not toasted (2 1/2 cups) • 3 cups of water for soaking the groats • 330 g water for the batter (1 1/3 cups) • Half tsp seasalt • 1/3 cup pumpkin seeds • 3 Tbsp of toasted flax seeds • Several handfuls of pumpkin seeds and toasted flax seeds for decorating the top of loaf Instructions:

• Soak the buckwheat groats in water for 5-6 hours. • Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous. • Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage. • Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter. • Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth. • At the end of the fermentation, gently mix in the salt and any seeds you wish to add. • Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf. • Let the batter rise for another 30 minutes to an hour in your lit oven. • Preheat the oven to 350 F with pan in the oven. • Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F. • Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing. Enjoy! Notes (i) See recipe and ways to adapt this loaf at: (ii) (iii)

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