In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.
This time around, she’s taken one of the all-time greatest bagel flavours (everything!) and transformed it into a nutritious, highly satisfying gluten-free loaf studded with seeds – making it high in protein! – that you’ll want to introduce into regular rotation. Did we mention this life-changing bread recipe is also plant-based and incredibly easy to whip together? Your morning breakfast routine (okay, and lunch routine) just got way more delicious.
Gluten-Free Everything Bagel Loaf
Big-Batch Everything Bagel Spice Mix Ingredients:
Makes 3 cups (430g)
½ cup / 80g garlic flakes
¾ cup / 85g onion flakes
¾ cup /100g sesame seeds (I like a mix of brown and black)
½ cup/ 85g poppy seeds
½ cup / 80g flaky sea salt (I used Maldon)
1. In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool.
2. In a large jar, combine the cooled sesame and poppy seeds, garlic flakes, onion flakes and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 months.
Life-Changing Loaf of Bread Ingredients:
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g pumpkin seeds
1 ½ cups / 150g gluten-free rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium husk powder
1 tsp fine sea salt
3 Tbsp nutritional yeast
3 Tbsp everything bagel spice blend, plus 1 Tbsp. for garnish
1 Tbsp maple syrup
3 Tbsp melted, expeller-pressed coconut oil
1¾ cups water
1. In a large mixing bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very wet (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Transfer the dough into a flexible, silicon loaf pan, and smooth out the top with the back of a spoon. Sprinkle with remaining tablespoon of bagel spice for garnish. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down on a clean baking sheet and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast. Reheat by toasting in the toaster for 5-7 minutes.
For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is here for you, or learn how to make the most Perfect Sourdough Loaf.