A Life-Changing Loaf of Bread

Perfect if you’re gluten-intolerant. Downright delicious even if you’re not

Luckily I’ve never had to worry about eating wheat so I’ve always been a bit sniffy about the taste and texture of gluten-free breads. So when my friend Fiona (the other Fiona for those who remember The Two Fionas) was enthusiastically tucking into one when I stayed with her the other weekend my initial reaction was to roll my eyes.

But then I tasted it and it was absolutely delicious. Light (not like a brick despite the fact it looks rather like one when you bake it), nutty and crunchy.

She got the recipe from a friend of hers, a family doctor called Chris Watt who lives on Vancouver Island but I’ve since discovered it was published by another Canadian, nutritionist Sarah Britton who got it from a friend of hers and came up with the name on her blog My New Roots (Edited since I made that discovery. Apologies for the lack of attribution, Sarah, but I love the way these recipes spread so that everyone regards them as their own personal discovery.)

Given Sarah and Chris’s background it’s no surprise it has major health benefits too

In Chris’s words it’s

• High in fibre (particularly soluble fibre from the psyllium and chia)

• Low glycaemic

• Rich in healthy fats (including omega-3 from flax/chia and MCTs (Medium-Chain Triglycerides) from the coconut oil)

• Moderate protein (approximately 6g per slice)

• Nutrient-dense, with many essential minerals

“It’s ideal for blood sugar management, gut health, heart health, and sustained energy, especially for those following low-GI, plant-based, or wholefood diets.”

Which I’m manifestly not but I’m hooked not least because it leaves you feeling full for hours. Yesterday I had a couple of slices (possibly excessive) for breakfast and didn’t need to eat again until dinner despite going to a wine tasting which normally leaves me ravenous.

No wonder Chris - and Fi - refer to it as the Wonderloaf!

Sarah and Chris make it in a silicone loaf pan but as I don’t have one I used a regular small (1lb) loaf tin lined with non-stick baking parchment and tweaked the method slightly.

You can also play around with the ingredients to make it your own, adding oat bran (which Chris recommends but Fi doesn’t bother with) and spices (which she does).

He suggests selecting from the following: caraway, cumin and fennel seeds, crushed or ground coriander, dried dill, za’atar and baharat or a soujouk spice mix. I used 2 tbsp oat bran and a tsp each of caraway, coriander and baharat.

Here’s how to do it. (My comments in itals. Note you need to let the uncooked dough rest for at least two hours before baking.)

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The Wonderloaf recipe

Makes 1 loaf (cups refer to standard measuring cups)

Ingredients

1 cup / 125g sunflower seeds

1⁄2 cup / 70g flax seeds

1⁄2 cup / 65g skinned hazelnuts or blanched almonds, chopped

1 1⁄2 cups / 110g rolled (porridge) oats

2 tbsp oat bran (optional)

2 tbsp chia seeds

4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder) Hard to find so I bought it online

1 tsp fine sea salt (1 1⁄2 tsp if using coarse salt)

1 tsp caraway or fennel seeds (optional)

1 tsp ground coriander (optional)

3 tbsp melted coconut oil or ghee

1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)

1 1⁄2 cups / 350ml water

You will also need a lightly oiled 1lb loaf tin, lined with non-stick baking parchment

Method

Measure the dry ingredients into a mixing bowl and mix well. Whisk together the melted coconut oil or ghee, maple syrup and water in a measuring jug. Combine with the dry ingredients and mix until everything is thoroughly soaked and the dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). I didn’t find it needed extra liquid.

Spoon and press the mixture evenly into your prepared loaf tin and smooth out the top with the back of a spoon. Let it sit on the counter for at least 2 hours.

Preheat oven to 175°C/ 160° C fan/ Gas 4/ 350°F

Place loaf tin in the oven on the middle rack, and bake for 50 minutes.

Carefully ease the bread out of the tin, place it upside down on the rack and return to the oven for about 10 minutes or until the base of the loaf sounds hollow when tapped.

Let it cool completely before slicing.

Store the bread in a tightly sealed container for up to five days. It freezes well too. If you’re going to slice it before freezing it I’d wrap it and leave if for 24 hours first which makes it easier to cut.

Serving suggestions:

Chris says “Delicious toasted (I usually double-toast as it can be quite moist) with a condiment (romesco sauce, hummus) and leafy greens (rocket, spinach), a pulse (any kind of beans, lentils or chickpeas).

Makes a great quick and filling breakfast, lunch, or even no-brainer solo dinner when I’m too lazy to make anything else and want something healthy, delicious but quick, easy and filling."

Couldn’t hold off before I took the photo!

I also tried it with honey (no butter, didn’t need it) and with cream cheese. Whipped goats cheese would have been even better. I also fancy it with smashed avocado.

Dr Chris again: “Double the recipe for two loaves at a time. All ingredient quantities are quite loose and forgiving.”

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