Here at last is the long overdue recipe for the gluten-free Life Changing Bread that I have promised to so many for so long. I had guests for dinner last night who tasted my life changing bread and wanted the recipe, so what better time than now, I thought, to finally post.... thank you Bill and Melissa for prompting me to get moving. I must give credit though, to my friend Dominique, who is the one who turned me on to Life Changing Bread in the first place (Thank you D!). I had it at her home several years ago, and it has been a staple in my home ever since. It must be said though, that the real credit goes to the recipe's creator, Sarah Britton, a holistic nutritionist who hosts a wonderful blog, My New Roots. ( There you will find a plethora of recipes incorporating whole foods -- lots of veggies, fruits, whole grains, seeds, nuts....all things delicious and contributing to health and wellness from the inside out. Her Life Changing Loaf of Bread is filled with nutritious ingredients, and also contains psyllium which not only helps to hold the bread together without flour, but also is so good for the digestive just may change your life! Click below for the recipe - and enjoy!

The Life-Changing Loaf of Bread

Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
2 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

(I sometimes add ¼ cup craisins)


1. 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). Put into a silicone loaf pan (or a traditional loaf pan lined with parchment paper). 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.

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 on a cookie sheet lined with parchment paper (or 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!