Glamazon Gluten-Free Bread

Diamonds are a girl’s best friend, but this gluten-free bread is swiftly becoming my new BFF.

Diamonds are a girl’s best friend, but carbs are a close second. With my homemade gluten-free bread, you don’t have to fear the carbs. These are the good ones! Rolled oats, chia seeds, flaxseeds, psyllium husks—the mineral-infused mana of life, all in a loaf of fiber-rich, protein-packed bread! Spread on some of my berry chia pudding and you’ve officially got a breakfast game-changer.

Hey, good looking! What healthy things are you cooking up? Salads, smoothies or superfood stir-frys…I’m already hungry thinking about it! Inspire me in the comments or on Facebook, Twitter and Instagram and tag @thefaraheffect.

Glamazon Gluten-Free Bread

Prep Time:

10 Minutes

Total Time:

1 hour 10 minutes (not including refrigerator overnight)


1 loaf


1 cup of sunflower seeds or pumpkin seeds (or ½ cup each)

½ cup of flaxseeds

½ cup of almonds

1½ cups of rolled oats

2 tbsp. of chia seeds

3 tbsp. of psyllium husk powder

1 tbsp. of maple syrup or honey

3 tbsp. of melted coconut oil

1½ cups of water

½ tsp. of cinnamon

  1. In a large bowl, combine all dry ingredients and stir well.
  2. Add maple syrup, oil and water to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if dough becomes too thick to stir, add 1-2 tsp. of water until the dough is manageable).
  3. Refrigerate dough overnight.
  4. Preheat oven to 350°F.
  5. Add a little more water to the dough until it becomes manageable enough to press into a pre-lined loaf pan.
  6. Place loaf pan on the middle rack of the oven and bake for 20 minutes. Remove bread from loaf pan and place it upside down directly on the rack then bake for another 30-40 minutes. Let cool completely before slicing.
  7. Cover bread and keep in the fridge for 1 week.



Freeze half and save for later (optional)

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Nutrition Information

Recipe by: Farah Fahad RD & Chef Candice Miller
Photography by: Niki Csanyi

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