Delicious Gluten-Free, Vegan Seed and Veggie Bread Recipe

Whether you have Celiac disease, a gluten sensitivity or you just prefer not to consume gluten or wheat-based products, you probably miss really good bread. Regardless of your reason for avoiding wheat and gluten, rest assured there are numerous other grains to satisfy your bread cravings, along with countless recipes. If you follow a gluten-free diet but still crave a crunchy, crusty piece of bread, look no further!
 
Here’s a healthy, gluten-free, vegan and veggie-loaded bread you can whip up in no time:
 

Ingredients:

• 1 cup dry brown rice or 1 cup store-bought rice flour
• 2 tbsp olive oil
• 1/2 cup almond meal or flour
• 2 tbsp psyllium husk
• 1/2 cup tapioca flour
• 4 tbsp flax seeds
• 1 cup vegetable shreds (such as carrot or sweet potato)

Tools needed:

• Food processor, grinder or blender
• Large mixing bowl
• Bread pan or muffin tin

Yield:

• 1 loaf or 12 muffins

 
Heat your oven to 375 degrees F. If not using store-bought rice flour, place the rice in a food processor (http://amzn.to/1X9hXdw) or grinder and blend until it forms a powder. Add the rice flour, almond meal, psyllium husk, tapioca flour and flax seeds into a large bowl. Using a spoon, mix everything together.
 

 
Add in the olive oil and combine until it begins to stick together. At this point you can fold in the vegetable shreds. Stir well.
 
Next, put the mixture into a baking tin, bread pan or muffin tin. If using a muffin tin, place muffin cups in tin before filling. If you use a bread pan, you can simply put a dab of oil on the bottom of the pan to prevent sticking.
 
Bake for 30-40 minutes or until you can a pierce a toothpick into the center of the loaf and it comes out clean. Let cool before consuming.
 
This completely guilt- and gluten-free bread recipe is loaded with healthy fats and veggies that you won’t regret eating. Have a piece with some tea for breakfast or use it as a bun with your veggie burger. Enjoy!