One bowl no knead gluten free bread

Gluten and wheat are among the most common inflammatory food triggers to pop up for my clients on their Food Inflammation Test results, so gluten free bread is usually the first dietary swap.

But store bought gluten free bread is often very expensive, and not too enjoyable to eat, while lots of gluten free recipes are either complicated or not very nutritionally rich.

This bread has a few ingredients, but they're easy to stock up on, and once you have them all, you literally just throw them all into a bowl, mix, and bake. It's literally that easy. The simplest and tastiest gluten free bread recipe ever.

Let's get cookin' gluten free bread

Mix together:

1 cup oat flour

1/2 cup almond flour

1/2 cup pumpkin seed flour

(You can pulse pumpkin seeds in a processor)

1/2 cup coconut flour

1/3 cup psyllium husk powder

1/4 cup chia seeds

1 Tbsp baking powder

1 tsp salt

Add and then combine:

2 Tbsp olive oil

1 tsp apple cider vinegar

2 cups warm filtered water

Mix thoroughly and then pour out onto a sheet of baking paper. Roughly shape into a loaf.

Bake for 1 hour at 350F.

Store in fridge for 3 - 4 days.

Freeze half if you can't get through it that quickly.

So yummy toasted!