This high protein and gluten free bread is truly easy to make and it includes a wide range of very healthful ingredients.

This gluten-free bread is high in protein and easy to make. It includes a wide range of very healthful ingredients that you might already have in your pantry – or you might not. In any case, I encourage you to start using these excellent foods, and here are the reasons why:

Health Benefits Of Seeds

  • This high-protein and gluten-free bread recipe uses a wide range of seeds. Seeds generally have superior nutritional properties as they contain the whole embryonic plant in a very compact form. They are rich in protein, minerals, vitamins, oil, and fiber.
  • Chia and flax seeds are very high in Omega-3 oils and soluble fiber.
  • Pumpkin seeds are a great source of magnesium and zinc and are beneficial for prostate health.
  • Sunflower seeds are rich in vitamin E, an important antioxidant that protects the cell membrane and other lipids from oxidation, thus preventing inflammation.
  • Caraway seeds are carminative, which means they help with bloating and gas; I use them in this recipe for their aromatic quality.
  • And finally, psyllium seed husks are the special ingredient that holds this bread together. You can get this online or at health food stores, preferably in powdered form. Psyllium seed husks contain both soluble and insoluble fiber and are excellent in promoting regularity.

High Protein and Gluten Free Bread

Recipe adapted from Sarah Britton


½ cup sunflower seeds
½ cup pumpkin seeds
2 cups rolled oats (gluten-free)
½ cup flax seed meal
½ cup hazelnuts, walnuts, or almonds
3 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. caraway seeds (optional)
¼ cup melted coconut oil or olive oil
1 tsp. honey (for sugar-free diets, use a pinch of stevia)
1 ¾ cups warm water

  1. In a bowl, combine all dry ingredients, stirring well.
  2. Mix honey, oil, and water in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and the dough becomes thick.
  3. Line a loaf pan with parchment paper (you can also use a silicon pan) and pour the mixture in.
  4. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, all day or overnight.
  5. Preheat oven to 350°F. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes.
  6. Remove the bread from the loaf pan, place it upside down directly on the rack, and bake for another 50 minutes. Let cool completely before slicing.
  7. Enjoy with Vitamin rich pate or eggplant spread.
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