This weekend, we had a very special gluten-free guest, so it was a good opportunity to try Amy Chaplin’s gluten-free bread from Whole Food Cooking Every Day. This bread has a lovely, moist crumb and nourishes and satisfies. It is easy to make and is delicious drizzled with olive oil and spread with homemade hummus.

This bread’s moist texture is due to the combination of soaked seeds and grains, rolled oats, and psyllium husks.

Psyllium comes from the seeds of an herb called Plantago ovata, mostly grown in India. When water is added to psyllium husks, they form a thick gel that helps bind the dough in this recipe.

note

  • Be sure to buy psyllium husks; they form a thick gel that helps bind the dough in these recipes.
  • Remember to soak the seeds and/or grain overnight before making this bread.
  • This recipe is extremely versatile; if you don’t have one of the nuts or seeds, substitute whatever you have. You can also omit the carrot and turmeric for a more neutral-tasting bread.
  • Sliced bread freezes well. Store in an airtight container at room temperature for up to 3 days or in the fridge for a week.
carrot-turmeric seeded rice bread

makes One – 11.5 x 21 cm loaf

recipe from ‘Cooking Whole Foods Every Day’ by Amy Chaplin.

pre-preparation 8 hrs

preparation 20 mins

baking 1hr 20 mins

ingredients

1½ cups/280g short-grain brown rice, soaked overnight

½ cup unhulled sesame, pumpkin, or sunflower seeds, soaked overnight with the rice (above)

1 cup/250ml water

1 cup/100g rolled oats

2 Tbsp/8g psyllium husks

1 Tbsp aluminium-free baking powder

3 Tbsp coconut or olive oil

1 tsp fine rock salt

2 tsp turmeric powder

2 medium/115g carrots, grated

black sesame, sunflower or pumpkin seed for sprinkling over loaf

preparation

  1. Preheat the oven to 180C/350F. Line a 11.5 x 21 cm loaf pan with parchment paper, and leave at least a 1-inch overhang. Set aside.
  2. Pour the soaked rice and seeds into a large strainer and rinse. Place the strainer over a bowl and set aside to drain.
  3. In a food processor, place the soaked rice and seeds, water, oats, psyllium husks, baking powder, oil, salt, and turmeric powder. Process until well combined and the grains are broken down, but the mixture still has texture.
  4. Add half the carrots and pulse until just combined, then add the remaining carrots and pulse to incorporate.
  5. Transfer the batter to the prepared pan, making sure to spread it into the corners, sprinkle with sesame seeds or seeds of choice.
  6. Bake for 40 minutes, then rotate the pan and bake for another 40 minutes, or until the edges of the bread are golden and have pulled away from the sides of the pan. Lift and cool on a wire rack. Be sure to cool the bread completely before slicing.