Finally: A gluten free bread you don't have to toast to enjoy - The Thrive Clinic

Finally: A gluten free bread you don’t have to toast to enjoy

Finally: A Gluten Free Bread You Don't Have To Toast To Enjoy

Bread Recipe


  • 1/3 cup each of flax seed, GF oats, Psyllium Husk
  • 2.5 tsp dry yeast
  • 2 tbls Yakon syrup
  • 2.5 cups warm water
  • 3 cups cassava flour
  • 2 tblsp olive oil
  • 1 tsp salt


  • Proofing 1 hr
  • Baking 450 degrees, 1 hr in closed pot, plus 25min in open pot
  • Total time 2 hrs 25min plus prep

Step 1

Mix yeast, 1 cup of warm water and Yakon syrup and let rise for 20-30 min.

Step 2

Ground flaxseed, oats and psyllium husk in a spice grinder (coffee grinder) works well but you can also buy these ingredients ground, just makes sure you have the right amounts as ground ingredients are more dense

Step 3

Add 1.5 cups of warm water to risen yeast mix, mix ground ingredients from step two with yeast mix. Mix quickly and do not let sit for more than 1 minute.

Step 4

Add Cassava flour, salt, and olive oil and mix to a dough (putting together these ingredients in advance so that you can just add it fast will help!). Should have the consistency of a good yeast dough, not too wet and not too dry. Take out and knead for 1 min. Dough is not sticky and should form well.

Step 5

Line a pot with parchment paper, insert dough, close lid, proof for 1 hr (use proofing feature of your oven or keep in warm spot)

Step 6

Bake with closed lid 1 hr at 450 degrees

Step 7

Take lid off and bake another 25min

Step 8

Take out of pot, on cooling rack, let cool. It has a hard crust. If you do not like that and want it soft, simply put back in pot with closed lid once it is cooled and wait for a few hours, crust will become soft. This bread will keep for about 4 days and you do not need to toast it.

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