Gluten Free + Low-carb Seed and Sorghum Bread
I love bread (who doesn’t?) but I can’t eat too much of the stuff as it makes me bloated + gluten/wheat/sugar is not a good idea to consume on a regular basis if you have fibroids. It can actually be one of the things (along with coffee, alcohol, dairy etc.) that adds to the growth of your fibroids! Read more about it in this interesting blog post by Alisa Vitti.
So I make a batch of this seed/sorghum bread almost every week to make sure we always have a gluten free and low carb option at hand that is also good for your gut health. That said - I LOVE to indulge in a good walnut sourdough bread on weekends, but for daily consumption, this bread is my go-to, and it is delicious!
This bread is also a good source of magnesium and many other valuable minerals and vitamins, which is super vital to stay hormonally balanced!
Seed and Sorghum Bread
Adapted from a recipe in this book (all photographs by me)
makes 12-16 squares
3/4 cup (100 g) pumpkin seeds (pepitas)
3/4 cup (100 g) sunflower seeds
1/2 cup un-hulled sesame seeds (80 g)
5 Tbsp chia seeds
3 Tbsp (25 g) yellow flaxseeds
3 Tbsp (25 g) regular flaxseeds
2 Tbsp (20 g) rosehip powder
3 cups + 3/4 cup (800 g) water
1) In a large bowl mix all the ingredients for "step 1" and let sit covered at room temperature for at least 5 hours to swell up.
2 tsp (7 g) active dry yeast
1 1/2 cup (120 g) almond flour (or ground almonds)
3/4 cup (100 g) sorghum flour
1 tsp sea salt
2 tsp (10 g) psyllium husks
more seeds to sprinkle on top (optional)
1) Add the dry yeast to the seed mixture and blend well with a wooden spoon or fork. Add the rest of the ingredients in "step 2" and make sure everything is well blended. Cover and leave to rise for three hours.
2) Preheat the oven to 225 ° C (435° F). Transfer the dough to a parchment paper on a rectangular baking sheet (about 22x32 cm) and flatten the dough with your hands. You can wet your hands with water if you find it sticky.
3) Sprinkle seeds on top (optional) and bake on the middle rack in the oven for 35 minutes or until slightly golden and firm. Remove from the oven and let cool completely on a rack, covered with a tea towel. Wait at least 4-5 hours before cutting the bread into 12-16 squares/rectangles. The bread keeps well in a sealed plastic bag for 2-3 days, and freezes very well too.