Adventure Bread: Gluten-Free Nut and Seed Bread
I was prepared to not like The Mill, a local bread shop and coffeehouse populated by millennials in man buns selling toast famous for being both delicious and costing $4 a slice. But within minutes of my first visit, I was hooked. Understandably so given the lovely space, friendly staff, and stacks of gorgeous loaves for sale. Working at the back was the baker himself, Josey Baker (yes, his real name), looking so healthy and ruggedly handsome that anyone who’d sworn off grains might be inclined to tear into a loaf on the spot.
A Gluten-Free Nut and Seed Bread
I’ve since taken to stopping at The Mill on my drive across town to stock the bread basket in our house. The Adventure Bread has become a favorite. A dense gluten-free bread made without yeast or xantham gum, its ingredient list reads like a bag of trail mix. It’s the loaf I tucked into my suitcase on a recent visit to my sister, Annie, in New York. Bereft that there is no Adventure Bread in her neck of the woods, we decided to make it ourselves. The fact that the recipe is generously shared in Josey Baker’s very own cookbook made this quest totally doable.
Start with Adventure Bread
The book, like the shop, is warm and inviting. It will make you want to bake every crusty loaf, pizza, and scone on every page. I suggest you start with Adventure Bread, an endeavor that involves little more than mashing together oats, almonds, and seeds with water, olive oil, and a glug of maple syrup. No yeast. No rise. No flour. Entry-level easy, nutrient-packed, and so so good.
A Terrific Breakfast Bread
In our house, Adventure Bread has become a breakfast staple, the perfect fuel — toasted and topped with butter or avocado — to get me through a morning workout. As for the kids in the house? Two are fans. The third abstains, referring to it as “mom bread”.
I consider that a compliment.
If you like Adventure Bread: Gluten-Free Nut and Seed Bread, check out:
Whole-Grain Scones with Coconut and Dates
Adventure Bread
Ingredients
Dry Ingredients
- 2 1/4 cups rolled oats
- 1 cup roasted sunflower seeds , salted or unsalted
- 1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
- 3/4 cup roasted almonds , coarsely chopped
- 3/4 cup flax seeds
- 1/3 cup psyllium seed husks (see notes)
- 3 tablespoons chia seeds
- 2 1/2 teaspoons kosher salt
Wet Ingredients
- 2 tablespoons pure maple syrup
- 1/4 cup extra-virgin olive oil
- 2 1/2 cups water
Instructions
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Lightly grease 3 small loaf pans (about 5 3/4 x 3 1/4-inch) or one 8- or 9 x 4-inch loaf pan.
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Put the dry ingredients into a large bowl and mix well.
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Add the wet ingredients and use your hands or a sturdy spoon to mix the ingredients thoroughly. Be aggressive here, smashing everything together well.
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Transfer the mixture to the 3 small (or 1 large) bread pans, patting it firmly into the pans and smoothing the top so it's even.
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Cover the pans with plastic wrap and refrigerate for at least 2 hours, up to overnight.
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When ready to bake, pull the pans from the fridge and remove the plastic wrap. Put a rack in the center of the oven and preheat to 400 degrees.
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When the oven is hot, bake the bread until firm and just beginning to brown around the edges (about 45 minutes for the small loaves and 1 hour for the large loaf).
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Let cool for at least 2 hours. Don’t rush it; this bread is quite dense
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Cut into thin (1/3-inch or so) slices and toast well.
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Wrap in plastic and store in the fridge, where it will keep for about a week, or wrap and store in a resealable bag in the freezer.
Recipe Notes
Psyllium husks are typically sold in the nutrition supplement section of many supermarkets and most organic markets.
Slightly adapted from a recipe in Josey Baker Bread (Chronicle Books, 2014)
Comments
06.14.2016 at4:07 AM #
Christa
Psyllium Seed husks? Is this the powder? Thanks for the recipe, I can’t wait to make this!
06.14.2016 at4:07 AM #
Katie Morford
I used whole psyllium husk flakes that I found at Whole Foods under the 365 brand. I imagine you could use the powder as well, in which case I’d be inclined to scale the amount back by a tablespoon or so
06.14.2016 at4:38 AM #
Liz Ward
Whoa! Have you run the numbers on that bread? The fiber must be through the roof. Looks so good. I wish you could make me a few loaves and send them over!
06.14.2016 at4:43 AM #
Jean
This bread looks my very similar to my favorite Marathon Bread from Wegman’s. Could you recommend a substitution for the psyllium seed husks? Thanks!
06.14.2016 at4:43 AM #
Katie Morford
Hi Jean, Although I’ve tinkered with the other ingredients in various loaves I’ve made, I’ve never substituted the psyllium husks, which work as a binder in this bread. I worry that leaving them out will make for a crumbly loaf. The original recipe in the book suggests you can use almond flour in place of half of the psyllium, but I’m not sure how the bread would be without any psyllium. I’m open to suggestions from more experienced gluten free bakers.
06.14.2016 at6:49 AM #
Karen
Do you think I can leave out the almonds or substitute them with something else to make it “nut-free”?
06.14.2016 at6:49 AM #
Katie Morford
I think if you left them out completely the ratio of wet to dry would be off. If it were me, I would probably up the amount of oats, pepitas and sunflower seeds to make up for the missing 3nuts. Let me know if you try it and how it goes.
06.14.2016 at7:05 AM #
EA-The Spicy RD
This bread is totally calling out my name this morning. Yummmmm!!!
06.14.2016 at7:05 AM #
Katie Morford
It’s so very up your alley.
06.14.2016 at7:16 AM #
suzanne bergeron
Thanks for the inspiration, Katie! Going to try this today.
06.14.2016 at7:16 AM #
Katie Morford
Perfect for you, since it is “mom bread”
06.14.2016 at10:02 AM #
Heather Venegas
This bread is right up my alley- the seedier and nuttier, the better! Heading to the store today for the ingredients anx baking asap! Thanks Katie!
06.14.2016 at10:02 AM #
Katie Morford
Aw…so nice to hear from you. Hope you enjoy it as much as we do (or at least most of us do 🙂
06.14.2016 at12:19 PM #
Pamela
Thanks Katie! Buying the ingredients today! I’ll keep you posted?
06.17.2016 at9:06 AM #
Lauren Harris-Pincus
That looks incredible!
06.17.2016 at11:04 AM #
Deanna Segrave-Daly
Dang – what’s NOT in the bread?? The photos are stunning and I may need to pick up that cookbook….
06.17.2016 at11:04 AM #
Katie Morford
I know…it’s kind of crazy. And so good.
06.17.2016 at2:05 PM #
Liz - Meal Makeover Mom
I’m intrigued and am eager to try this. If you don’t have psyllium, what would you use? I’ll definitely be topping mine w/ peanut butter 🙂 Pinning now…
06.17.2016 at2:05 PM #
Katie Morford
I think the psyllium is important, since it works as a binder. I’ve played around with substituting different nuts and seeds, but haven’t tried it without the psyllium.
07.11.2016 at4:30 PM #
Laurie-Ann Barbour
I finally got all the ingredients together to make this and I like it a lot – especially in the mini loaf pans: so cute. It holds together so well and tastes delicious as well as healthy. And easy to make once I toasted everything.
07.11.2016 at4:30 PM #
Katie Morford
Wonderful!
08.01.2016 at8:00 PM #
Claudia Diltz
I’m allergic to flax, would sesame seeds work instead? Thanks
08.01.2016 at8:00 PM #
Katie Morford
I think that would be a fine swap and probably tasty, too!
09.01.2016 at3:44 PM #
Ariella
Hi can you give us the instructions for making this in a bread machine we are supper new to this! Thank you, it looks delicious!
09.01.2016 at3:44 PM #
Katie Morford
I don’t have much experience with bread machines, so don’t have wisdom to share, I’m afraid. If anyone else wants to chime in, go for it.
11.19.2016 at1:19 PM #
Liz Reiser
Thank you for this recipe. I now love this bread. My first attempt: I made one mini loaf and one larger. The larger broke when I took it out of the loaf pan. It was still amazing. This next attempt (happening right now), I mixed for about 5 minutes with my hands . I think in my first attempt, I may have not blended it all together enough and that’s why it broke. (It wasn’t all crumbly, part of the bottom of the loaf just broke off.) I realized I didn’t have maple syrup and substituted honey. It was delicious and not too sweet. This attempt is currently resting in the loaf pans now waiting to be baked … 🙂
11.19.2016 at1:19 PM #
Katie Morford
Hi Liz, so glad you are a fan. Making this bread has become a routine event in our house. You definitely can be aggressive in smashing all the ingredients together. It freezes beautifully.
11.17.2017 at1:41 PM #
Hilary
Would love to make this, but my husband is allergic to sunflower seeds…. any advice on how or what to replace them with? Thank you!!
11.17.2017 at1:41 PM #
Katie Morford
Hi Hilary,
I would increase the pepitas to 1 cup and increase the almonds to 1 1/4 cups, so the overall volume of ingredients will be the same. Let me know how it goes!
02.05.2018 at7:08 PM #
Jenny
Hi! I am going to make this this weekend and was wondering if anyone has tried it without maple syrup? I am trying to stay away from all added sugars right now, even the natural ones. Is it necessary to increase the olive oil or water to make up for it? Thanks!
02.05.2018 at7:08 PM #
Katie Morford
Hi Jenny,
I haven’t tried it without the maple syrup, but I’d probably recommend using 1 additional tablespoon of water and 1 additional tablespoon of olive oil instead. If you do end up using the maple syrup, you might find comfort in the fact that 2 tablespoons of maple syrup in the three loaves translates to a very tiny amount of added sugar per slice, about 1 to 2 grams I’d guess. Just, FYI. Let me know how it goes! Katie
02.06.2018 at11:52 AM #
Newby
Hi, when you say it freezes great, do you mean frozen before baking, or after? And if after baking? what do you recommend, thawing? Straight to the oven? What temperature? Totally new at this! Thks
02.06.2018 at11:52 AM #
Katie Morford
Hi there
Good questions. I baked them and then I wrap two of the three loaves in plastic wrap and store in the freezer. To defrost just leave on the counter. Once defrosted, slice and toast. Good luck.
04.06.2018 at1:19 PM #
Barbara
Hi! Just found this bread and excited to try it. I have raw sunflower and pepitas. Would that work as well as the roasted?
04.06.2018 at1:19 PM #
Katie Morford
It will absolutely work. The roasted ones have a little more depth of flavor, but I have made this bread successfully with raw nuts and seeds.
04.13.2018 at10:51 AM #
Rebekah
Hi! I am about to bake my first loaf of this bread. Does it need to be sliced and toasted before storing?
04.13.2018 at10:51 AM #
Katie Morford
I wrap it whole and store it in the fridge. Then I slice it and toast it when I’m ready to have a piece.
06.11.2018 at11:53 AM #
gail dick dutil
Do you have the nutritional count for this bread?
06.11.2018 at11:53 AM #
Katie Morford
Hi Gail, I don’t routinely include nutrition analysis, but there are resources on the web where you can run analyses, including Myfitnesspal.com
07.22.2018 at6:15 AM #
Pat
Could you put all the ingredient in a food processor? I know it would probably look different but would it work?
07.22.2018 at6:15 AM #
Katie Morford
Hi Pat. To be honest, I’m not sure how that would work without trying it first. Let me know if you do!
09.08.2018 at10:47 PM #
Sientje Coridas
Please even though oats are not gluten , I am not able to use them in Australia as they are processed in the same factories and harvested as other grains and wheat. Thank You.
09.08.2018 at10:47 PM #
Katie Morford
Hi there, So in Australia you can’t find gluten-free oats? That’s got to be frustrating. I wonder if that is something you could get online. If anyone else has suggestions, please share.
03.04.2019 at10:47 AM #
zack edison
I found you some gluten free oats in Austrailia, check out
https://www.amazon.com.au/Bobs-Red-Mill-Wheat-Rolled/dp/B07HG8WSQQ/ref=sr_1_6?s=grocery&ie=UTF8&qid=1551721518&sr=1-6&keywords=oats
there may be others, but they are from usa, and sold by amazon au
03.04.2019 at10:47 AM #
Katie Morford
Wonderful! And a great brand. Thanks for sharing.
04.10.2019 at7:45 PM #
Lyndi
Dear Katie, this bread is amazing! Thanks so much for sharing. I regularly make and enjoy this loaf.
Wanted to share a few adaptations: we substituted ghee for the olive oil as we’re veggie not vegan, and for us we preferred that.
Then this week we tried making CINNAMON & RAISIN ADVENTURE BREAD which is so good, I had to put it in caps!
Basically we added a cup of raisins and 2 or 3 tabsp of ground cinnamon. We used pecans as the only nut in this recipe.
I want to really thank you because I’ve been trying to find a GF loaf that tasted great, not like the ones you buy that taste like processed cardboard.
This is it!
We share this recipe with many friends.
Wishing you all many moments of nourishment and ease
X
PS Completing this form on my phone, I couldn’t click the stars somehow? We give it 5 stars!!
04.10.2019 at7:45 PM #
Katie Morford
Thank you so much and I so appreciate you sharing your additions. I make this all the time, so it’s nice to have options! Katie
09.24.2019 at6:44 AM #
Robin
Hi! Thanks to everyone for adding their takes on this amazing bread. I have made it a handful of times and each time it comes out wonderfully. I thought I would chime in on a Psyllium husk substitute. I am in a ski resort in the middle of the Andes Mtns in Chile and did not have access to Psyllium. I googled for substitutes and one of them was cornstarch. Not a huge fan of cornstarch, but it is what I had access to in the bakery here. The bread lacks a little something from how it usually comes out but is perfectly good and does the trick. I think if I used cornstarch again, I would decrease the amt a little bit (I used same amt as Psyllium). Looks like I could have ground chia or flax in lieu of the Psyllium too. I will try that version also.
09.24.2019 at6:44 AM #
Katie Morford
Wow…the Andes Mountains sounds wonderful. This is just the sort of bread to sustain you during a big ski day 🙂 Thanks for sharing your experiment with the recipe! That’s really helpful to know.
10.04.2019 at12:57 AM #
Yew Kean Fun
good recipes
01.05.2020 at8:29 AM #
Sarah
Is there a reason to put refrigerate dough for 2 hours before baking? What happens to it during this period? (Just eager to bake it but don’t want to miss an important step.)
01.05.2020 at8:29 AM #
Katie Morford
I think it allows the ingredients to soften a bit before baking. I’ve never baked it without waiting, but I’d be curious to know how it turns out.
01.26.2020 at3:35 PM #
Candee
I would love to try this as we love dense seeded bread, but I have arthritis in my hands that would make the mixing with my hands difficult to impossible. Have you or anyone else tried mixing it some other way?
01.26.2020 at3:35 PM #
Katie Morford
Hi Candee, I would imagine this would work if you have a stand up mixer with a paddle attachment. Let me know if you do make it and how it works. — Katie
04.04.2020 at3:05 PM #
zack
I am out of flax seed, has anyone tried any substitutes?
thanks
zack
04.04.2020 at3:05 PM #
Katie Morford
I’ve tinkered with this recipe quite a bit when I’ve been out of an ingredient. I don’t think I’ve specifically tried it without flax seeds. I’d add enough of the other nuts and seeds to equal an additional 3/4 cup to make up for the lack of flax seeds. The bread might not hold together quite as well, but I’m guessing will still work.
04.22.2020 at3:03 PM #
JUDY HAMMOND
Oh my gosh!! Josey’s book is no longer in print and available. And it looked so really good too!!
Going to try this bread recipe. I was looking for something hearty and this sure fills the bill! Our son is GF and loves to cook & bake as well. Feel bad about the book.
04.24.2020 at7:35 AM #
Ivonka
hi there
how many calries in 100g of bread
04.24.2020 at7:35 AM #
Katie Morford
I don’t have the conversion for that, sorry!
11.18.2020 at8:17 AM #
Nicole Cuello La O
I found this recipe a few years ago when my doctor had prescribed me psyllium husk. Later when I stopped taking it, I still had a bunch left and didn’t want to waste it. I wanted to use it up in a fun way.
I love this recipe because it always comes out well even with some minor changes to the seeds and nuts. It’s really such a simple recipe although the steps from start to finish take a long time, there’s very little active work with it. So hearty and delicious, especially for those of us that have to eat GF.
Just made a loaf today after over a year of not and it’s torturous waiting those two hours after baking before I can eat. I have a feeling this loaf will be devoured in its entirety this week…just by me!
11.18.2020 at8:38 AM #
Nicole Cuello La O
Mine always sticks to the pan, even a well-greased glass one. Has you used parchment paper to help lift it out of the pan? Thank you.
11.18.2020 at8:38 AM #
Katie Morford
I haven’t, but there’s no reason why you can’t. I use that method all the time with baked goods!
12.13.2020 at11:50 AM #
Shirleen
It would be great to have a sense of what the consistency of the dough should be once it’s back at room temperature just before baking.
I live in a very dry climate, and it always feels too crumbly to me.
Should it be like a very thick batter, or clumpy?
Also, has anyone added some kind of leavening agent for a change-up to sometimes make a less dense loaf?
01.06.2021 at3:05 PM #
SN07
Hi,
400 degrees F or C which would be just over 200c?
01.06.2021 at3:05 PM #
Katie Morford
Fahrenheit!
01.22.2021 at10:14 AM #
Danielle
I wanted to love this bread… I’m sorry – I thought it was terrible!!! I couldn’t eat more than one bite… the consistency was not good – feel almost slimy in my mouth… not a fan at all. My husband and daughter did not like it either… we are trying to feed it the birds and squirrels in our yard, but I don’t see them eating it either. What a colossal waste of ingredients ;(
01.22.2021 at10:14 AM #
Katie Morford
Sorry to hear that, Danielle. I get what a bummer it is to feel like you’ve wasted ingredients. This may just not be for everyone.
01.27.2021 at4:07 PM #
Alison Moore
Thank you so much for introducing me to such a delicious and healthy loaf. It’s very easy to make and so wonderfully wholesome to eat. I think I may try adding cinnamon and raisins next time I bake it, as mentioned in a previous comment, just for a change. Having said that, nothing could improve on the original recipe!
01.27.2021 at4:07 PM #
Katie Morford
Yay! I like the idea of raisins and cinnamon in here. Maybe I’ll try that too 🙂
04.26.2021 at7:00 AM #
Verena
Hi Katie,
How do you get this delicious piece convex on the top?
I tried to press the borders so that the center of the loaf forms a slightly elevation, but yous looks like inflated.
There´s nothing in it which could inflate the dough, right?
Maybe some pan recommendation?
Thank you!
08.03.2021 at2:46 PM #
Valerie C.
This is a delicious bread and easy to make! I was surprised how well it held together.
I thought I was using psyllium husk but it turned out I used sorghum grains and didn’t have enough so added in a lot of flax meal. The sorghum added a nice crunch to the bread. And the flax meal acted as a binder. It worked great! I also didn’t have maple syrup so used a combo of honey and agave syrup.
08.03.2021 at2:46 PM #
Katie Morford
Terrific. It really is so flexible. Thanks for sharing!
08.24.2021 at7:58 PM #
Aina
I sometimes use hemp seed in this and its a great combo too. And if you spoon it out on a tray and bake it into good size crackers you have another delicious treat..(you can even add in some raisins)…
08.24.2021 at7:58 PM #
Katie Morford
Wow! I must try that. Thanks for telling me.
12.09.2021 at5:06 AM #
Erica L
Hi I’m going to try this it looks amazing. I’ve never used psyllium husk before but I’m going to find some, I’m just confused, am I supposed to be looking for the powder or the whole husks? I’m only confused because I figured the powder would be a better binder then the husks but which do you use?
12.09.2021 at5:06 AM #
Katie Morford
You should look for psyllium husks (not psyllium husk powder). Also, feel free to add raisins, craisins, or other dried fruit.
12.09.2021 at5:08 AM #
Erica L
Also I was wondering would it be gross to add some craisins or raisins to this?
03.14.2022 at1:18 PM #
Bekah
I finally made this bread and wow. What took me so long? This really hits the spot. So hearty and delicious. Thanks for sharing!
03.14.2022 at1:18 PM #
Katie Morford
It’s in regular rotation in our house. Glad you like it.
11.13.2022 at7:26 PM #
Lauren
Do you use ground flax or the whole seeds?
11.13.2022 at7:26 PM #
Katie Morford
Good question. The recipe is for whole seeds.
04.02.2023 at7:12 PM #
NinaJ
just made Joey’s recipe. Any info on nutritional’s? We have switched to plant-based low fat, no-sugar diet for hubby’s heart plaque issues and need some info. Substituted maple syrup for Keto syrup and had flaxseed meal on hand so used that.
04.02.2023 at7:12 PM #
Katie Morford
Terrific!
09.07.2023 at5:05 PM #
Karen Dennis
Do you have the nutritional info for this bread?
Thanks!
05.23.2024 at9:47 AM #
KWold
Made it and we all loved it! I didn’t have psyllium husks so I substituted them with ground flaxseed meal and it held together and tasted great.
05.23.2024 at9:47 AM #
Katie Morford
That’s terrific…and nice to know about the flaxseed!
06.04.2024 at9:40 AM #
Kathy
How long does this bread keep in the refrigerator?
06.04.2024 at9:40 AM #
Katie Morford
I’d say up to a few weeks, but it’s never lasted long enough to find out! It also freezes very well.
09.29.2024 at7:33 AM #
Kiki
Hi Katie
I absolutely love Adventure Bread ❤️ I head over to the Mill weekly for a loaf.
I’m heading to very dry, high desert area, so I’m excited to make this for myself. I’m also a bit anxiety-filled, Because I’m not a baker!
What pan should I use? Tin? Carbon steel? Silicone? Any recommendations ?
And should I adjust the oven temperature? I use a Gas oven
Thanks for sharing the recipe for this Wonderful Delicious bread.
09.29.2024 at7:33 AM #
Katie Morford
I think any pan will work. It’s a very easy and forgiving recipe. Good luck!
10.05.2024 at12:07 PM #
Dallas
Made it yesterday. Subbed the flax seed for buckwheat groats. I used warm water as per another commenters suggestion and mixed well with a spoon. Left several hours on my bench rather than refrigerate. So I did ‘tweak ‘ this a bit. Baked it at least an hour 15 mins but still hard to tell if it was baked all the way through. It looked divine coming out of the oven and I left it overnight to cool. Sadly, its not staying together well and very soft and damp in the middle. Couldn’t slice it thinly and will definitely need to be toasted. I think it could have blitzed the groats as they didn’t soften as much as I thought. and maybe the ‘mushing’ together really well initially makes the difference? Tastes lovely though 🙂
10.05.2024 at12:07 PM #
Katie Morford
The flax acts a little like the “glue” in the recipe, so it helps the bread hold together well. Maybe give that a whirl next time. In the meantime, enjoy!
11.09.2024 at3:21 PM #
Tianay Friend Reagan
Love this recipe! Had to slightly change a couple things since I couldn’t find all ingredients , even going to multiple stores . And used manuka honey . Definitely will be continuing to make this on a regular basis ! 🧡
11.09.2024 at3:21 PM #
Katie Morford
Good for your for improvising. This bread is perfect for that!