I Lost 10 kg with This Bread: No White Flour, Gluten-Free, Sugar-Free, Egg-Free

Are you on a journey to shed some pounds while maintaining a healthy and delicious diet? Look no further! This bread recipe, free from white flour, gluten, sugar, and eggs, is not only incredibly nutritious but also a delightful addition to your weight loss plan. I’ve personally lost 10 kg incorporating this bread into my diet, and I’m excited to share it with you.

Why This Bread is Great for You

This recipe is a fantastic option for anyone looking to maintain a gluten-free, sugar-free, and egg-free diet. It’s perfect for those with dietary restrictions or anyone who wants to enjoy a healthy bread alternative without sacrificing flavor or texture. The ingredients are carefully selected to provide essential nutrients while supporting weight loss and overall well-being.

Ingredients

  • 40g flaxseeds, ground into flour
  • 2 tablespoons psyllium husk
  • Salt to taste
  • 700 ml water
  • 35g sunflower seeds
  • 35g pumpkin seeds
  • 30g sesame seeds
  • 1.5 teaspoons baking powder
  • A pinch of coriander
  • 400g green buckwheat flour
  • 30 ml olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons syrup (optional for a touch of sweetness)

Kitchen Equipment Needed

  • Mixing bowls
  • Measuring cups and spoons
  • A large mixing spoon or spatula
  • A loaf pan
  • Parchment paper
  • A cooling rack

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper to prevent sticking.
  2. Prepare the Flaxseed and Psyllium Husk: In a large mixing bowl, combine the ground flaxseeds and psyllium husk with 700 ml of water. Stir well and let it sit for about 10 minutes. This mixture will thicken and become gel-like.
  3. Mix the Dry Ingredients: In another bowl, combine the sunflower seeds, pumpkin seeds, sesame seeds, baking powder, coriander, and green buckwheat flour. Mix until well combined.
  4. Combine Wet and Dry Ingredients: Add the olive oil, apple cider vinegar, and syrup (if using) to the flaxseed and psyllium mixture. Stir until well combined. Gradually add the dry ingredients to the wet mixture, stirring continuously until a thick batter forms.
  5. Pour into Loaf Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
  6. Bake: Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a cooling rack to cool completely before slicing.

Storage Tips

To keep your bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze slices individually for up to three months. Simply thaw at room temperature or toast before serving.

Recipe Variations and Swaps

Feel free to get creative with this recipe by adding or swapping ingredients to suit your taste and dietary needs:

  • Nuts and Seeds: Substitute or add other nuts and seeds like chia seeds, hemp seeds, or chopped almonds.
  • Spices: Experiment with different spices such as cinnamon, nutmeg, or cumin for a unique flavor profile.
  • Sweeteners: Replace the syrup with honey, maple syrup, or a sugar-free alternative if you prefer a different type of sweetness.
  • Flours: Try using different gluten-free flours like almond flour or oat flour to vary the texture and flavor.

Food and Drink Pairings

This versatile bread pairs wonderfully with various spreads and toppings. Here are a few suggestions:

  • Avocado and Tomato: Top slices with mashed avocado and fresh tomato slices for a nutritious breakfast or snack.
  • Nut Butter and Banana: Spread your favorite nut butter and add banana slices for a delicious and energy-boosting option.
  • Hummus and Veggies: Pair with hummus and crunchy vegetables for a satisfying and healthy lunch.

FAQs

Q: Can I use a different type of flour instead of green buckwheat flour?
A: Yes, you can substitute green buckwheat flour with other gluten-free flours like almond flour, oat flour, or a gluten-free flour blend. Keep in mind that the texture and taste might vary slightly.

Q: Is it necessary to add the syrup?
A: The syrup is optional. It adds a touch of sweetness to the bread, but you can omit it if you prefer a completely sugar-free option.

Q: Can I freeze this bread?
A: Absolutely! Slice the bread and wrap each slice individually before freezing. This way, you can easily thaw single portions as needed.

Q: How long does this bread last?
A: The bread will last up to three days at room temperature in an airtight container, up to a week in the refrigerator, and up to three months in the freezer.

I hope you enjoy this nutritious and delicious bread as much as I do! It’s a wonderful addition to any healthy diet, and I believe it can help you achieve your weight loss goals while enjoying every bite. Don’t forget to share this recipe with your friends and family, and subscribe to my blog for more healthy recipes and tips. Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Weight Loss Gluten-Free Bread

Weight Loss Gluten-Free Bread


  • Author: Julia childley
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (approximately 12 slices)

Description

A nutritious and delicious bread recipe free from white flour, gluten, sugar, and eggs, perfect for weight loss and dietary restrictions.


Ingredients

  • 40g flaxseeds, ground into flour
  • 2 tablespoons psyllium husk
  • Salt to taste
  • 700 ml water
  • 35g sunflower seeds
  • 35g pumpkin seeds
  • 30g sesame seeds
  • 1.5 teaspoons baking powder
  • A pinch of coriander
  • 400g green buckwheat flour
  • 30 ml olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons syrup (optional for a touch of sweetness)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper to prevent sticking.

Prepare the Flaxseed and Psyllium Husk: In a large mixing bowl, combine 40g of ground flaxseeds and 2 tablespoons of psyllium husk with 700 ml of water. Stir well and let it sit for about 10 minutes until it thickens and becomes gel-like.

Mix the Dry Ingredients: In another bowl, combine 35g of sunflower seeds, 35g of pumpkin seeds, 30g of sesame seeds, 1.5 teaspoons of baking powder, a pinch of coriander, and 400g of green buckwheat flour. Mix until well combined.

Combine Wet and Dry Ingredients: Add 30 ml of olive oil, 2 tablespoons of apple cider vinegar, and 2 tablespoons of syrup (if using) to the flaxseed and psyllium mixture. Stir until well combined. Gradually add the dry ingredients to the wet mixture, stirring continuously until a thick batter forms.

Pour into Loaf Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.

Bake: Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a cooling rack to cool completely before slicing.

Notes

Ensure the flaxseeds are ground into flour before mixing.

Let the flaxseed and psyllium husk mixture sit for 10 minutes to thicken.

Cool the bread completely before slicing for the best texture.

  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Cuisine: Healthy, Gluten-Free

Nutrition

  • Serving Size: 1 loaf (approximately 12 slices)
  • Calories: Approximately 150 calories per slice
Share the recipe

Leave a Comment

Recipe rating