Adventure Bread: Gluten-Free Nut and Seed Bread

gAdventure Bread: Gluten-Free Nut and Seed Bread

I was prepared to not like The Mill, a local bread shop and coffeehouse populated by millennials in man buns selling toast famous for being both delicious and costing $4 a slice. But within minutes of my first visit, I was hooked. Understandably so given the lovely, open space, stacks of gorgeous loaves for sale, and supremely friendly staff, man buns notwithstanding. Working at the back was the baker himself, Josey Baker (yes, his real name), looking so healthy and ruggedly handsome that anyone who’d sworn off grains might be inclined to tear into a loaf on the spot.

I’ve since taken to stopping at The Mill on my drive across town to stock the bread basket in our house. Among my favorites is Adventure Bread, a dense and hearty gluten-free bread made without yeast or xantham gum. It’s a loaf with an ingredient list that reads like trail mix. It’s the one I tucked into my suitcase on a recent visit to my sister, Annie, in New York. Bereft that there is no Adventure Bread in her neck of the woods, we decided to make it ourselves. The fact that the recipe is generously shared in Josey Baker’s very own cookbook made this quest totally doable.

Adventure Bread: Gluten-Free Nut and Seed Bread

The book, like the shop, is warm and inviting. It will make you want to bake every crusty loaf, pizza, and scone on every page. I suggest you start with Adventure Bread, an endeavor that involves little more than mashing together oats, almonds, and seeds with water, olive oil, and a glug of maple syrup. No yeast. No rise. No flour. Entry-level easy, nutrient-packed, and so so good.

In our house, Adventure Bread has become a breakfast staple, the perfect fuel — toasted and topped with butter or avocado — to get me through a morning workout. As for the kids in the house? Two are fans. The third abstains, referring to it as “mom bread”.

I consider that a compliment.

This wholesome, hearty bread is so good and good for you, it should be wearing a superhero cape. Adventure Bread! #glutenfreebread Click To Tweet
gluten-free bread made without yeast or xantham gum
5 from 4 votes
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Adventure Bread

I feel like this bread should come wearing a cape -- it's such a superhero (delicious, nutritious, and so satisfying). At The Mill, where this bread is sold, it's baked in small loaves, which is how I prefer to do it at home. I have several bread pans that measure roughly 5 by 3-inches. If you don't have and don't want to invest in a set of small pans, feel free to use a single standard loaf pan instead. It's best toasted before eating.

Ingredients

Dry Ingredients

  • 2 1/4 cups rolled oats
  • 1 cup roasted sunflower seeds , salted or unsalted
  • 1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
  • 3/4 cup roasted almonds , coarsely chopped
  • 3/4 cup flax seeds
  • 1/3 cup psyllium seed husks (see notes)
  • 3 tablespoons chia seeds
  • 2 1/2 teaspoons kosher salt

Wet Ingredients

  • 2 tablespoons pure maple syrup
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 cups water

Instructions

  1. Lightly grease 3 small loaf pans (about 5 3/4 x 3 1/4-inch) or one 8- or 9 x 4-inch loaf pan.
  2. Put the dry ingredients into a large bowl and mix well.
  3. Add the wet ingredients and use your hands or a sturdy spoon to mix the ingredients thoroughly. Be aggressive here, smashing everything together well.
  4. Transfer the mixture to the 3 small (or 1 large) bread pans, patting it firmly into the pans and smoothing the top so it's even.
  5. Cover the pans with plastic wrap and refrigerate for at least 2 hours, up to overnight.
  6. When ready to bake, pull the pans from the fridge and remove the plastic wrap. Put a rack in the center of the oven and preheat to 400 degrees.
  7. When the oven is hot, bake the bread until firm and just beginning to brown around the edges (about 45 minutes for the small loaves and 1 hour for the large loaf).
  8. Let cool for at least 2 hours. Don’t rush it; this bread is quite dense
  9. Cut into thin (1/3-inch or so) slices and toast well.
  10. Wrap in plastic and store in the fridge, where it will keep for about a week, or wrap and store in a resealable bag in the freezer.

Recipe Notes

Psyllium husks are typically sold in the nutrition supplement section of many supermarkets and most organic markets.

Slightly adapted from a recipe in Josey Baker Bread (Chronicle Books, 2014)

Comments

06.14.2016 at 4:07 AM #

Christa

Psyllium Seed husks? Is this the powder? Thanks for the recipe, I can’t wait to make this!

06.14.2016 at 4:07 AM #

katiemorford

I used whole psyllium husk flakes that I found at Whole Foods under the 365 brand. I imagine you could use the powder as well, in which case I’d be inclined to scale the amount back by a tablespoon or so

06.14.2016 at 4:38 AM #

Liz Ward

Whoa! Have you run the numbers on that bread? The fiber must be through the roof. Looks so good. I wish you could make me a few loaves and send them over!

06.14.2016 at 4:43 AM #

Jean

This bread looks my very similar to my favorite Marathon Bread from Wegman’s. Could you recommend a substitution for the psyllium seed husks? Thanks!

06.14.2016 at 4:43 AM #

katiemorford

Hi Jean, Although I’ve tinkered with the other ingredients in various loaves I’ve made, I’ve never substituted the psyllium husks, which work as a binder in this bread. I worry that leaving them out will make for a crumbly loaf. The original recipe in the book suggests you can use almond flour in place of half of the psyllium, but I’m not sure how the bread would be without any psyllium. I’m open to suggestions from more experienced gluten free bakers.

06.14.2016 at 6:49 AM #

Karen

Do you think I can leave out the almonds or substitute them with something else to make it “nut-free”?

06.14.2016 at 6:49 AM #

katiemorford

I think if you left them out completely the ratio of wet to dry would be off. If it were me, I would probably up the amount of oats, pepitas and sunflower seeds to make up for the missing 3nuts. Let me know if you try it and how it goes.

06.14.2016 at 7:05 AM #

EA-The Spicy RD

This bread is totally calling out my name this morning. Yummmmm!!!

06.14.2016 at 7:05 AM #

katiemorford

It’s so very up your alley.

06.14.2016 at 7:16 AM #

suzanne bergeron

Thanks for the inspiration, Katie! Going to try this today.

06.14.2016 at 7:16 AM #

katiemorford

Perfect for you, since it is “mom bread”

06.14.2016 at 10:02 AM #

Heather Venegas

This bread is right up my alley- the seedier and nuttier, the better! Heading to the store today for the ingredients anx baking asap! Thanks Katie!

06.14.2016 at 10:02 AM #

katiemorford

Aw…so nice to hear from you. Hope you enjoy it as much as we do (or at least most of us do 🙂

06.14.2016 at 12:19 PM #

Pamela

Thanks Katie! Buying the ingredients today! I’ll keep you posted?

06.17.2016 at 9:06 AM #

Lauren Harris-Pincus

That looks incredible!

06.17.2016 at 11:04 AM #

Deanna Segrave-Daly

Dang – what’s NOT in the bread?? The photos are stunning and I may need to pick up that cookbook….

06.17.2016 at 11:04 AM #

katiemorford

I know…it’s kind of crazy. And so good.

06.17.2016 at 2:05 PM #

Liz - Meal Makeover Mom

I’m intrigued and am eager to try this. If you don’t have psyllium, what would you use? I’ll definitely be topping mine w/ peanut butter 🙂 Pinning now…

06.17.2016 at 2:05 PM #

katiemorford

I think the psyllium is important, since it works as a binder. I’ve played around with substituting different nuts and seeds, but haven’t tried it without the psyllium.

07.11.2016 at 4:30 PM #

Laurie-Ann Barbour

I finally got all the ingredients together to make this and I like it a lot – especially in the mini loaf pans: so cute. It holds together so well and tastes delicious as well as healthy. And easy to make once I toasted everything.

07.11.2016 at 4:30 PM #

katiemorford

Wonderful!

08.01.2016 at 8:00 PM #

Claudia Diltz

I’m allergic to flax, would sesame seeds work instead? Thanks

08.01.2016 at 8:00 PM #

katiemorford

I think that would be a fine swap and probably tasty, too!

09.01.2016 at 3:44 PM #

Ariella

Hi can you give us the instructions for making this in a bread machine we are supper new to this! Thank you, it looks delicious!

09.01.2016 at 3:44 PM #

katiemorford

I don’t have much experience with bread machines, so don’t have wisdom to share, I’m afraid. If anyone else wants to chime in, go for it.

11.19.2016 at 1:19 PM #

Liz Reiser

Thank you for this recipe. I now love this bread. My first attempt: I made one mini loaf and one larger. The larger broke when I took it out of the loaf pan. It was still amazing. This next attempt (happening right now), I mixed for about 5 minutes with my hands . I think in my first attempt, I may have not blended it all together enough and that’s why it broke. (It wasn’t all crumbly, part of the bottom of the loaf just broke off.) I realized I didn’t have maple syrup and substituted honey. It was delicious and not too sweet. This attempt is currently resting in the loaf pans now waiting to be baked … 🙂

11.19.2016 at 1:19 PM #

katiemorford

Hi Liz, so glad you are a fan. Making this bread has become a routine event in our house. You definitely can be aggressive in smashing all the ingredients together. It freezes beautifully.

11.17.2017 at 1:41 PM #

Hilary

Would love to make this, but my husband is allergic to sunflower seeds…. any advice on how or what to replace them with? Thank you!!

11.17.2017 at 1:41 PM #

katiemorford

Hi Hilary,

I would increase the pepitas to 1 cup and increase the almonds to 1 1/4 cups, so the overall volume of ingredients will be the same. Let me know how it goes!

02.05.2018 at 7:08 PM #

Jenny

Hi! I am going to make this this weekend and was wondering if anyone has tried it without maple syrup? I am trying to stay away from all added sugars right now, even the natural ones. Is it necessary to increase the olive oil or water to make up for it? Thanks!

02.05.2018 at 7:08 PM #

katiemorford

Hi Jenny,

I haven’t tried it without the maple syrup, but I’d probably recommend using 1 additional tablespoon of water and 1 additional tablespoon of olive oil instead. If you do end up using the maple syrup, you might find comfort in the fact that 2 tablespoons of maple syrup in the three loaves translates to a very tiny amount of added sugar per slice, about 1 to 2 grams I’d guess. Just, FYI. Let me know how it goes! Katie

02.06.2018 at 11:52 AM #

Newby

Hi, when you say it freezes great, do you mean frozen before baking, or after? And if after baking? what do you recommend, thawing? Straight to the oven? What temperature? Totally new at this! Thks

02.06.2018 at 11:52 AM #

katiemorford

Hi there

Good questions. I baked them and then I wrap two of the three loaves in plastic wrap and store in the freezer. To defrost just leave on the counter. Once defrosted, slice and toast. Good luck.

04.06.2018 at 1:19 PM #

Barbara

Hi! Just found this bread and excited to try it. I have raw sunflower and pepitas. Would that work as well as the roasted?

04.06.2018 at 1:19 PM #

katiemorford

It will absolutely work. The roasted ones have a little more depth of flavor, but I have made this bread successfully with raw nuts and seeds.

04.13.2018 at 10:51 AM #

Rebekah

Hi! I am about to bake my first loaf of this bread. Does it need to be sliced and toasted before storing?

04.13.2018 at 10:51 AM #

katiemorford

I wrap it whole and store it in the fridge. Then I slice it and toast it when I’m ready to have a piece.

06.11.2018 at 11:53 AM #

gail dick dutil

Do you have the nutritional count for this bread?

06.11.2018 at 11:53 AM #

katiemorford

Hi Gail, I don’t routinely include nutrition analysis, but there are resources on the web where you can run analyses, including Myfitnesspal.com

07.22.2018 at 6:15 AM #

Pat

Could you put all the ingredient in a food processor? I know it would probably look different but would it work?

07.22.2018 at 6:15 AM #

katiemorford

Hi Pat. To be honest, I’m not sure how that would work without trying it first. Let me know if you do!

09.08.2018 at 10:47 PM #

Sientje Coridas

Please even though oats are not gluten , I am not able to use them in Australia as they are processed in the same factories and harvested as other grains and wheat. Thank You.

09.08.2018 at 10:47 PM #

katiemorford

Hi there, So in Australia you can’t find gluten-free oats? That’s got to be frustrating. I wonder if that is something you could get online. If anyone else has suggestions, please share.

03.04.2019 at 10:47 AM #

zack edison

I found you some gluten free oats in Austrailia, check out

https://www.amazon.com.au/Bobs-Red-Mill-Wheat-Rolled/dp/B07HG8WSQQ/ref=sr_1_6?s=grocery&ie=UTF8&qid=1551721518&sr=1-6&keywords=oats

there may be others, but they are from usa, and sold by amazon au

03.04.2019 at 10:47 AM #

katiemorford

Wonderful! And a great brand. Thanks for sharing.

04.10.2019 at 7:45 PM #

Lyndi

Dear Katie, this bread is amazing! Thanks so much for sharing. I regularly make and enjoy this loaf.

Wanted to share a few adaptations: we substituted ghee for the olive oil as we’re veggie not vegan, and for us we preferred that.

Then this week we tried making CINNAMON & RAISIN ADVENTURE BREAD which is so good, I had to put it in caps!

Basically we added a cup of raisins and 2 or 3 tabsp of ground cinnamon. We used pecans as the only nut in this recipe.

I want to really thank you because I’ve been trying to find a GF loaf that tasted great, not like the ones you buy that taste like processed cardboard.

This is it!

We share this recipe with many friends.

Wishing you all many moments of nourishment and ease
X

PS Completing this form on my phone, I couldn’t click the stars somehow? We give it 5 stars!!

04.10.2019 at 7:45 PM #

katiemorford

Thank you so much and I so appreciate you sharing your additions. I make this all the time, so it’s nice to have options! Katie

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