the girlfriend toast
The end of this cold, rainy Portland winter is nowhere in sight and it has me in full hibernation mode craving alllll the warm carbs. Toast with butter has been my thing since I was little, when my mom would always keep the house stocked with bread, butter, and cheese and we'd munch away together in the mornings before she took me to school (always accompanied by a warm cup of tea).
Since then, I’ve become far more health conscious and have tried to veer away from the bread, mostly due to a serious gluten sensitivity I discovered a couple years ago. It's been difficult for me to get used to the idea of restricting myself in any way with how I eat, but it's become more and more apparent that it just doesn't work with my body. So now, when I crave the comforts of home I’ll grab a loaf of gluten-free bread (undeniably with some level of resentment) and treat myself to a couple slices.
At this point I’ve tried just about every gluten free bread out there and while some of them taste fine, they tend to have some pretty questionable ingredients (and textures am I right?). I love to bake, so I set out to make my own guilt-free gluten-free bread with only the healthiest ingredients so I could indulge anytime guilt and strange textures-free.
As a strong base recipe, I used My New Roots Life-Changing Loaf of Bread and adapted just a few things to create a fluffier texture. But S/O to Sarah for this infamous loaf because it really has changed the lives of so many, including myself.
After playing around with it a couple times, tweaking here and there and perfecting it to what I feel is my own ideal GF loaf, I gotta say, it's good. No it's perfect. It's seedy fluffy sexy GF goodness and if given half the chance I'd eat the whole thing in one sitting. The only reason I can't is because my girlfriend gets half and that's the deal because she loves it too, even as a gluten eater-- hence the name.
Pair it with Miyoko’s European Style Cultured Butter (pictured) and it's next level. This vegan butter is everything and actually tastes like real cultured butter, it's insane. I also slathered on some pesto (because why not?), piled the avocado high, and sprinkled some rock salt to finish it off. I also threw micro greens in for good measure cause they look good and they're good for you.
Makes 1 loaf
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts
2 tablespoons chia seeds
3 tablespoons psyllium husk powder
1 teaspoon fine grain sea salt
1 tablespoon maple syrup
3 tablespoons melted coconut oil
2 1/2 cups water
1 1/2 cups gluten free quick cooking rolled oats (I use Bob’s Red Mill)
1 cup gluten free oat flour
2.5 tsp baking powder
1. Pulse hazelnuts in the food processor so that they are roughly chopped.
2. Mix together all of the dry ingredients in a bowl, stirring well so that ingredients are evenly distributed.
3. Combine wet ingredients on top of the mixture. Once all wet ingredients are added, stir everything together. Consistency will be very wet at first but don’t worry, it thickens up super quickly because of the psyllium, chia, and flax.
4. Pour mixture into a greased loaf pan (I use more coconut oil) and smooth the top so it’s not lumpy.
5. Cover and let sit out for at least 2 hours, ideally overnight.
6. Preheat oven to 350 degrees.
7. Place loaf on the middle rack for 30 minutes.
8. After 30 minutes, take your loaf pan out and flip it onto a parchment lined baking sheet. I do this super carefully, usually by running a knife around the loaf to loosen the bread first before gently flipping.
9. Place the upside down loaf back in the oven for 25 more minutes.
10. Let cool completely before cutting. This is so hard to do, but will make for a better result so try to be patient. ;)
*Note Sometimes I sub out the coconut oil for ghee depending on what I have lying around. I’ve also used half sunflower seeds + half pepitas, and subbed the hazelnuts for pecans and it was delicious. This recipe definitely allows for a little flexibility, so as far as I'm concerned, have fun with it!