Let’s get real about being gluten-free. Although I love many of my gluten-free creations, and even some gluten-free products sold at the market, I do miss a few staples like pasta and a good loaf of BREAD. Over the years, my vegan meal planning often consisted of beautifully designed and executed veggie sandwiches made on artisan bread and stacked high with plenty of seasonal veggies, sprouts, and homemade pestos. Unfortunately, making bread is not my thing and there is simply no good tasting gluten-free bread on the market. The loaves found on the shelves at Whole Foods are full of starches (not whole grains) and include xanthan gum, a common additive to replace the missing gluten. (More about xanthan gum below). The best solution for a substitution is to first create a paradigm shift in your thinking. Although it is true that many of us can no longer consume American made bread, we can create beautiful gluten-free loaves that are sure to satisfy and work very well as an open faced sandwich anchor. Today I’m sharing my Gluten Free Apricot Loaf, a slightly sweet, nutrient dense loaf that works as a lovely replacement for cinnamon toast.
What’s the deal with Xanthan Gum?
Xanthan gum is a fermented bacteria. Created when the bacteria Xanthomonas campestris are fed glucose that typically comes from corn, soy or wheat. (I’m guessing from GMO sources) I’m also guessing this is why I’ve gotten sick from consuming gluten-free items from my local coffee shop and also while traveling.
Xanthan gum has been found to create a laxative effect, especially in those people with digestive issues like IBS or colitis.
Natural News. (2014, March 02). Health Basics: Xanthan gum is mutated corn sugar fermented with bacteria. Retrieved from http://www.naturalnews.com/044132_xanthan_gum_mutated_corn_sugar_bacteria.html
Dr. Axe. (n.d.) Retrieved from http://draxe.com/what-is-xanthan-gum/
Gluten Free Apricot Love Loaf
- 2 cups raw nuts & seeds (I enjoy a combination of nuts and seeds - sunflower seeds, pepitas, walnuts, slivered almonds, cashews, pecans, hazelnuts...you get the idea!)
- 1 1/2 cups gluten free oats
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 1/4 cup flax seeds, ground into a meal (buzz the flax in a coffee grinder)
- 2 Tablespoon psyllium husks (I use Organic India)
- 1/4 teaspoon Himalayan salt
- 3 Tablespoons unrefined coconut oil (warmed to liquify)
- 1 1/2 cups water
- 2 Tablespoons maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup organic dried Turkish apricots, finely chopped (feel free to substitute your favorite organic dried fruit in this recipe)
- Lightly oil a loaf pan. Set aside.
- Buzz 1/2 cup gluten-free oats in a spice grinder or food processor to create flour. Set aside.
- Buzz 1/4 cup flax seeds in a spice grinder or food processor to create flaxseed meal. Set aside.
- Prepare dried apricots. Slice each dried apricot into small, bite-size pieces. Set aside.
- Using a food processor, add 2 cups nut & seed combo of your choice, 1 cup gluten-free oats, 1/2 cup oat flour, shredded coconut, chia seeds, ground flax seeds, psyllium husks, ground cinnamon, ground nutmeg and sea salt. Pulse until nuts break down into small pieces.
- Note: You don't want the nuts to turn into nut butter, however, you do want small pieces.
- Combine water, warmed coconut oil and maple syrup.
- Using a large mixing bowl, add ground nut mixture and pour liquid over the dry ingredients. Stir until well combined.
- Note: The mixture will be a little on the wet side.
- Place mixture into a prepared loaf pan and smooth out with the back of a spoon.
- Place a clean kitchen towel over the loaf pan and let the mixture rest for 6-8 hours or overnight.
- Preheat oven to 350 degrees F.
- Bake loaf for 25 minutes.
- Carefully remove loaf from pan and place on a baking sheet, allowing air to circulate around the entire loaf. This gives a nice, firm outer layer to the loaf.
- Return to the oven and continue baking for an additional 20 minutes or until golden brown and set.
- Let cool completely. Slice and enjoy!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.