I tried three days in a row…just a small piece with butter and jam. Each day I had the same horrible reaction. I can actually say I was in pain. As soon as I stopped eating the bread, the gastric discomfort went away. This bread was indeed life-changing for me, but in the worst possible way. It appears I may be among a minority here, but I had to speak up. Hi Susan I have the same reaction unless I drink a lot of fluids when I eat this bread, have no problem then and find it fantastic for digestive system! Might be worth a try?? Hi, unfortunately, some people do have negative results with psyllium.
There are a few folks that are allergic. If you want to find out if it is the cause try a small small pinch in a glass of water. Drink all the water. Then you could consider trying the recipe with more chia and ground flax with the possible addition of a small amount of xanthium gum or guar gum. No garuntee on the results.
It sounds like you might be allergic or sensitive to something you put in it. It is possible to be allergic to psyllium seeds. It would get better with time, if this is the case. I also add spices and usually leave out the maple syrup, using no sugar at all plenty sweet from dried fruits. Today, I used walnuts, cashews, almonds and I always use ground flax seed, never adding extra water.
Think Metamucil, without all the crap added. It works fantastically. I just wanted to confirm that I almost always use ground flax instead of whole flax and it always turns out perfectly. I do not adjust the water. Just made my most recent loaf to freeze to have on hand once my baby arrives.
It makes for such a filling, satisfying snack toasted with butter…. What ever king of sugar you used will have the same result have been making this bread ever since Sarah post this you can trust me! This bread lives up to its name in every way. Does not disappoint. It freezes beautifully. I prefer to mix it in a separate bowl instead of the loaf pan bc it mixes more evenly.
I love this bread — the nutty flavor, texture, great base for toppings — but I have been feeling pretty bloated since making and eating this bread for about a week and a half now. I usually have a piece in the morning for breakfast. Has anyone else dealt with bloating from this bread?
This bread is just wonderful. One of my absolute favorites: We make it almost monthly. We have experimented, and have made a couple very slight changes to it and always found it works quite well. I did a hazelnuts instead of almonds as I prefer this type of nut easier for my stomach. I also used ground flax seed as opposed to chia seeds. Baking it for the first time and I just pulled it out after the first twenty minutes. I had to be very gentle when turning it out.
I had to put it on a cookie sheet. Is this normal? Mine too cracked and a lump from the centre fell down. What happens if we bake in a pan itself? I baked it for 20 minutes, put a cooling rack over it, turned it out, and put the whole cooling grid in the oven for the rest of the baking time. Easy to take out on the rack, too. Very nutritious and wholesome recipe. Will definitely recommend to others! Plus I make a hell of a mess with stuff flicking out and all around the loaf pan!
So this time, I tipped everything into a large bowl and mixed it up in there before transferring to the loaf tin and it looks like a more even mixture. I have tried this bread twice and each time it has a bitter soapy taste — not sure what I did wrong!!! Hey Sabine, I found it a bit soapy too but not too unpleasant. Have you tried to toast it? I found that fixed everything!
In fact I even toast it so that the corners get quite crunchy and yummy! Hope this helps, good luck! Hey Sabine, Have been making this twice a month since Sarah post this on her website and never had that experience…. If your not a big oat eater I suggest that you do the same. Hope that help. Toasting the bread had no effect, it was still inedible. I will try again with melted coconut oil which I will melt myself and see if that changes things. I know you commented months ago, Ray, but I used apple pectin instead of psyllium husk.
Like psyllium, it is also a gel-forming fiber. Hi there Sarah, I just wanted to ask how much extra water should be used if using ground or milled flax seeds instead of whole flax seeds?
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How much more water would you suggest? Healthy, satisfying,easy, versatile, love this entire website. This bread recipe is one of the best. Thankyou Sarah for sharing and helping so many. Love it. Oh, My Goodness! This bread is so wonderful! Its been life changing. I love the original recipe and have now successfully substituted rice flakes for oats sponger and needs extra water , also worked with cooked buckwheat rather than oats.
Have used olive oil instead of coconut oil, have left out maple syrup. It all works and tastes great. Hi there, Could you please tell me how much water extra you used when you replaced the Oates with rice flakes? Hope to hear from you soon. Kind regards, Kylie. As an Australian coeliac I make this loaf all the time with quinoa flakes and never add extra water I never add or replace the maple syrup either. I absolutely LOVE this bread! This is so perfect! My 2nd batch I ran out of flax seeds and used ground flax with the addition of a little extra water.
Still perfect results. Then I tried adding a little extra maple syrup, cinnamon, and golden raisins. Like half a cup at a time. I make it in a bowl, let it rest hours, squish handfuls into the muffin pan, and then keep the 2nd bake phase to 30 minutes. It still works perfectly. Hi there, I made a loaf of this and froze it whole without slicing and am regretting it now!
HI, Vinz, I refreeze a number of things. I need educating. With bread in general, and this one in particular, the main reason to avoid re-freezing would be the change of texture, a weird freezer taste that could possibly appear, and the coconut oil could turn rancid. Try toasting the slices before re-freezing them, to evaporate the extra moisture and avoid any change in flavours. So tasty with the coconut oil and the crunchy hazelnuts — and healthy too Ps love your raw brownies tooooo!!!
Made them loads of times — they really satisfy that sweet fix! It is genius. Psyllium replaces yeast to bind and eliminates the need for so much grain and opens the door to more seeds, nuts and fruit than ordinary bread. Also I add lots of pumpkin pie spices — cinnamon, allspice, cloves, nutmeg, ginger.
Awesome, thanks! I stumbled across this bread when it appeared on my FB feed. It is definitely on my to do list for this week. If I wanted to add farro to this bread, not removing any other ingredient, what other adjustments would I need to make? My first loaf is in the oven as I type. I DID use farro. I cooked boiled it just a little to soften it up just a bit. I had to use Flax powder instead of seed which means, I think, more water was necessary BUT I used a little less water because I also I cut back a little on the oatmeal thinking it would all balance out.
I had left it over night wrapped in plastic wrap holding it together. This morning when trying to take the plastic wrap off it was wanting to just fall apart. Oh well, if it tastes good…. Follow up! I needed more liquid. I like it a lot; in a cold salad, or soup or oatmeal. Adaptable in the same way rice or quinoa might be…or barley.
After reading this I went to the kitchen to make this no-bread immediatly! Are the psyllium seeds really necessary? I am excited to bake this loaf of bread! I am baking mini loaves as gifts for my clients this year with a homemade side of fall harvest butter. Has anyone had any experience with mini loaves and baking times? Any feedback would be much appreciated. We have just launched a blog about activities from our everyday lives in the Arctic. It is great to be able to blog and chat with people around the world even when we live in sparsely populated parts of the world.
We have very much benefit from your tips to promote our blog. Thank you and welcome to visit, comment and share our blog too. Hi everyone, I tried this and after the first 20 minutes of baking removed the loaf from the pan and placed it upside down directly on the rack. It sort of oozed around and I had to remove it or it would have fallen through the rack. What did I do wrong? Any help appreciated, thanks. I would recommend letting it sit for an entire 24 hours before baking it for best results.
IT will not hold the shape of the pan, but try it out! I do not use grains and would love to make this. Any suggestions of what I can use instead of oat? I have replaced the oats with veggie pulp from whatever I juiced.. It is amazing to find such a great recipy from yourself. We have been developing a bread of that type for some time and has come to fantastic results. The Heart of Nature we call it and we have created it as vegan and vegetarian friendly. It is really great to see your article because it makes us feel right about what we do.
Hi — I am so thrilled to have found this bread — and everyone seems to love it! Can I ask — why do you turn it out of the pan half way through baking? And if you keep it in pan, what difference is there? Many thanks — Bec. Thank you so much for this recipe!! I have been making 1 life-changing bread every week for the last 6 weeks; I will never go back to regular bread!
This recipe is so easy, the bread is juste so tasty, and the toasts… the toasts!! The nuttiest toasts ever!! I do have to bake it longer than what is was recommended — 25 minutes in the silicone loaf pan, than around 45 minutes on the grills. A must! Thank you for the positive feedback — it means a lot! Wow, it was amazing, nutty and crunchy and really delicious. Love your book and your blog, keep it up. I used uncooked, the soaking process sorts that out. Yesterday made the break with white quinoa and it was just as nice. When you used quinoa, did you make any adjustments to the liquid amounts?
Thank you so much for an awesome recipe. My brother loves it. I have always thought, I wanted to make this for him. This guide helped me a lot in preparing it and my bro just loved. Keep posting recipes like this. Omg, this recipe looks so promising! But can I just say something about your writing style? So much flow! Your climax moment when you meet the loaf for the first time… It just made me horny for bread! I friend makes it into a flat bread with dried coconut and raisins. Love the olives and carraway addition as well.
Has anyone tried a sweeter version, maybe adding cinnamon and nutmeg? Might be good! Thank you for this again. In another bowl I mix all the dry ingredients together. I find it easier to gradually add the dry ingredients to the wet ones in a mixing bowl.
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When all the mixture are completed mixed, I scoop them to the silicone loaf pans. Now my 3rd attempt is perfect. Thanks very much Sarah for sharing the great recipe with us. I have stopped buying supermarket bread. Thank you so much for this amazing recipe. I have been making, and eating this wonderful bread since November, Hemp hearts and sunflower seeds are wonderful additions. This recipe is very forgiving…. I use ground Flax seed and am surprised at your suggestion of using the seed whole as they are indigestible and have no benefit unless ground.
I would like to leave it out all together. Has anyone tried? Have just made this again for the first time in ages. It is at the resting stage. Looking forward to the eating stage. I love this loaf bread I will come back again for picking up any recipe from your site thank you. We especially like it toasted and spread with ricotta cheese and homemade raspberry jam. Be sure to refrigerate or freeze, as it gets moldy in a warm kitchen. Made this today, but used buckwheat instead of oats.
I also added some lingonberries I had in the freezer. It turned out perfect. This recipe is beautiful. I would like to use buckwheat instead of oats. Did you use the same measurement of buckwheat as the oats in the recipe? Thanks so much for sharing! The loaf turned out beautifully. How much buckwheat did u add, same as oats?
I made this last night and had some for breakfast, delicious! Thank you, thank you for this recipe! I have been making it weekly for the past 4 months or so and cannot remember life without a loaf in the fridge! To anyone wanting to try substitutions — just try, the recipe is so forgiving. Every single week I do something different, depending what I have on hand. If I add lots more nuts common — this week I added a cup of pecans in addition to the almonds then I add a touch more water until it feels right.
I also tried cacao nibs this week. They perfectly complement the coconut oil. Love trying different things too! This bread is amazingly wonderful, a God send! I make it with rolled Rye as I have intolerances to so many grains, I substitute the maple syrup with Malt, delish! It means that I can eat some carbs again, I have energy to get past lunch time again, a real bonus, it has healing properties too where it matters. Well done truly life changing. Your recipe has them! Note: The only substitution that I will have to make is replacing the almonds for pumpkin seeds since I have a nut allergy.
Great Jeanette! It is such perfect fuel this bread! I made this and it was good! I am looking for a quick portable breakfast, so I put mine in a muffin tin. I made 6 muffins the first time, then put the dough in the fridge and kind of forgot about it. More than a week later, I baked the rest of the dough. I did add more water. Instead of putting them directly on the oven rack, I used a pizza tray with holes in it. This made 18 short muffins. BTW, I really like that the ingredients were in weights! Do you use salted or unsalted? I use organic unroasted sunflower seeds.
I always double the recipe and thenI put 1 tablespoonful of salt — but even more could be used! If I put only 2 teaspoonfuls like in the recipe it would be way too low-salted for my taste. But also this can be adjusted. When you bake, you notice what changes you personally need.
This bread really changed my life! Since then my breakfast problems have been solved! Dear Sarah, this IS definately a really amazing and tasty bread, for sure. But after realising how many calories it has, I was shocked!! It might be good fats and carbs and lots of fibre as well, but at the end of the day, there are people like me who have to look down for the calories.
Having calories per slice and I definately have to eat at least two slices to eat myself full, this is a huge factor and has to be pointed out! It might be a healthy alternative to usual bread with flour, but definately with health restrictions for some of us as well. Thanks for the feedback! If the rest of your diet is full of low-calorie plants, then you have found the right balance. Maybe put in less coconut oil and sugar … I made this loaf about a year ago or so and found it a tad bit too oily and sweet, but still yummy. Thanks for developing and share this recipe. I baked it in one of those glass convection table top ovens, degrees F for the times given.
Condensation all over the glass sides of course, a little concerning at first — loaf a bit moister than expected but that is so much better than too dry and crumbly! And it may be from the convection oven, heating it longer would have dried it some. Hope the psyllium plays gently on my system but 3 Tablespoons of the powder in the entire loaf should not be a problem. I also used Ground Flax Meal which i normally keep stored in the freezer to help keep it fresh. The flax meal simply meant longer baking time by about 10 mins. I used a regular loaf pan lined with parchment paper that hung over the sides so i could easily lift it out after 20 mins.
Has any one tried to make this without coconut oil or ghee? My husband hates the taste of both of these oils. He does not mind any other oil ironically but I cant think of another oil that is solid at room temp, so maybe they wont work? Any other thoughts? I tried it with coconut oil but he immiditaly tasted it and would not have it. I left the oil out by accident once and the bread turned out just fine.
I now just add 1 Tblsp. I have to point out that there are plenty of other reputable brands of odourless coconut oil out there, but I find this one to be very good value for money. Hope it helps.
I added NO oil. Perfect results. This is such a high fat recipe. Oil is not necessary. The end result is much better without that extra added grease. Eliminating good the oil reduces calories as well. You can try the refined coconut oil that has no taste. I get organic refined coconut oil by the gal online. This happened for me, too, as I hate the taste of coconut oil.
At first I used olive oil, and it worked well. I only put oil in the pan before putting the dough there, to avoid it sticking to the walls of the pan though it makes it anyway, maybe I should use baking paper. So for me olive oil and rapeseed oil work well, the only change I noticed was better taste! Amazing recipe! Lol Probably the quality of my psyllium is not so great! This recipe uses Psyllium seed Husks. In a lot of places online, they sell Psyllium Husks not seed husks.
Can Psyllium Husks be used? I subsitituted ground hemp seeds in place of the psyllium and the bread came out perfectly fine and tasted delicious. Hemp is a lot easier to find and has a lot of health benefits. Thanks for this. Orla, so happy to come across your comment. How much water did you use? Is it much more than in the original recipe? Olive oil would probably cause your bread to not firm up properly or burn. Avo oil has a high burn point and a buttery taste.
Can I use ground flax seeds instead of chia seeds? Will the bread come out of the pan easily in the 1st part when you bake for only 20 mins? What a wonderful looking recipe! At the moment I am completely grain free, is there any way to make this paleo? I love this recipe, and your whole site! Great stuff! Thanks in advance! I made this with cooked rice a mix of brown, red, white instead of the oats and it worked really well.
Has anyone tried food processing the mix into a flour-y consistency before adding the wet ingredients? My husband makes this for us every week it really IS life-changing! It works fabulously! I am like you, not a fan of big chunks, so I ran the rolled oats, nuts and seeds in the food processor. Not until flour, but just to break it up a little. Maybe five one-second pulses.
Worked great. I made this bread a while ago and loved it! Thanks so much for this recipe, I absolutely love it! I made this bread with quinoa flakes instead of oats as well and it turned out great, no need to add extra water. So you just put the bread upside on the actual rack in the oven? I just did that, but it was very difficult to handle. Is there an easier way? I works really and this way my 3 year old loves it. I started making this bread once a week, several months ago.
A week or so after I started making and eating this bread I realized that my craving for sugar had almost disappeared. This is life-changing bread! Thanks for this comment. I was thinking about adding hemp seeds I was going to half the chia and add the other half hemp. I am out of sunflower seeds do I was going to run to the store.
I make this every week and I love it. During the fall I make a pumpkin spice variation using nutmeg, ginger, and cinnamon. I substitute the sunflower seeds for pumpkin seeds. I also decorate the to with a handful of these seeds too. The pumpkin itself becomes half of the water. Also instead of maple, I use molasses. Also, the high amount of fibre in the bread probably reduces the actual number of calories we absorb unless you chew your food very very well, i suppose.
If you add a teaspoon of butter which is really all that will fit! Not bad! Could you potentially double the amount for one loaf without ruining the consistency of the final product? I was thinking of using the toasted bread for veggie sammies, but the pieces of bread end up being a little too short. Can I bake this whole grain bread in a bread machine, or is that really Really not needed? Am super psyched about making dark whole grain Scandinavian bread,. My bread machine warns that using a lot of nuts and seeds will damage the non stick pan in time so best to not use your machine, I know I am addicted to mine!
Yes, I always use honey instead of maple syrup for this recipe. You can probably sub flax seeds with sesame seeds. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating honey higher than degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than for any time period will cause rapid degradation and caramelization.
I replace half of the flax seeds with millet. I also toast all the seeds and oatmeal in a cast iron pan on top of my stove. This breaks the husk of the flax and makes the seeds pop making this even more nutritious…. You could try dates and perhaps other diced and dried fruit or molasses for its iron content, coconut syrup or stevia like Sarah mentioned with spices. This bread would be great as a savory, stuffing bread with sage in it and thyme. I was once, in the late 70s, a non meat, whole foods person… I eventually in the course of spiritual development began to see the power of grace and gratitude in all things including food.
While remaining much the same, I do include some meats, depending on the source… Thank you. Just fabulous. My student brought in some that her father made and now we are all addicted. I over load mine with the slivered almonds and cut back a tiny bit on sunflowers. Thank you!!! I am also working on turning it into a savory loaf by adding more savory spices salted nuts and a little tiny bit of Italian sausage. A work in progress….
And then the phytic acid and other anti-nutrients and just in the water than then gets cooked into the bread. Cooking kills all good stuff about it. General questions — not just for this post: Chia — anyone know how to get phytic acid off of chia?? Soaking it just turns it into goo. And eating it without soaking it just binds all other good micronutrients to which just get pooped out.
And has anyone heard about regular chia consumption causing leaky gut symptom? And Sarah has mentioned that hemp hearts do not need to be soaked because they are already really digestible, but what about the anti-nutrients? Should they be soaked too? Should we be soaking all our nuts? Walnuts too? Any way to make them yummier? Can you roast them after soaking, or would that kill the good stuff? Thanks anyone who can teach me a few things on these topics! To answer the soggy nut query — from what I have read, I understand you can soak and rinse nuts then dehydrate them at a low enough temperature to bring back the crunch without damaging nutrients.
You know, you just asked ALL the questions I was confused about…theres really so much of info to absorb.. I hope someone responds!! I suggest soaking most nuts and seeds then draining that water before drying the nuts and seeds on a very low oven temp or dehydrator to retain nutrients. Roasting reduces phytic acid while the bread is baking. Flax is heat sensitive so yes, some nutrition is lost in roasting the bread. Ground flax oxidizes quickly so if you want to use this form, always grind some yourself to use right away. Never buy already ground flax.
Sprouted chia, flax and hemp are actually beneficial for leaky gut due to the great fiber that supports good gut bacteria. After soaking and drying nuts, you get a yummy crunch. Hope that helps. Soaking activates an enzyme phytase that neutralizes phytates. You are not soaking out the phytase. Here is an article that explains it relatively simply. Do you have a breakdown of calories, carbs, fiber, protein, etc.
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It baked ok in the oven but ended up very crispy and raised on the outside and sloppy inside, so basically just too much water — hard to avoid with the soaked oats. Once you grind flaxseed, it begins to become rancid, so only grind it right before use. Great recipe! Came out just as in the picture and tasted delicious. I substituted pumpkin seeds for the nuts, which worked really well.
Only thing: I found it crumbles quite a bit when I tried to cut some slices to freeze it had cooled completely — so I ended up eating three instead of one oops. Should leaving it in the oven longer make it less crumbly? Try giving the nuts and seeds a quick blitz first, and then add at least two cups of water. This comes out perfectly held together when I make it that way. I have had this recipe book-marked for a while and finally tried it. It is just the hearty addition I need to go with my soups and salads for lunch.
I halved the recipe and made a mini-loaf, no silicon loaf pan so I lined my metal pan with parchment paper. Love this recipe. I just made it today! I think I will try it with the ground flax next time. I like the taste but the texture bothered my son. Maybe the ground flax will help that. Ground flaxseeds contains thio-cyanate—a cyanide-like compound and should never be given to children. Would you mind sharing the source of your information?
I grew up on homemade bread, toasted every single day however sadly I seem to be in the gluten intolerant camp so life with morning toast now means I often skip breakfast and have a second coffee instead ahem.. This turned out beautifully. I put some butter and a bit of honey and OH MY! This bread is life changing and so easy to make I can see myself pre-mixing the dry stuff into ready to go portions so all i have to do is all the wet ingredients.
Thank you EVER so much for sharing this truly life changing bread!! Do you grease the pan? Could you substitute any type of seed for the chia seeds? Such as pumpkin seeds or sesame seeds? Also, could you chop up the almonds? And, what about honey instead of syrup? Hi, I have tried a few recipes since I came back from a holiday in Copenhagen, they were expensive and ridiculously laborious. Some friend put the link to your recipein her page before Christmas.
Thank you so much for sharing this!!! I baked my first loaf and absolutely love it. I take two slices to work and toast it up for a snack. I have made this wonderful bread and substituted the rolled oats with quinoa flakes. I use a nonstick pan as I will not use silicone and otherwise following all instructions. Unfortunately, the bread comes out looking beautiful but is still very damp inside, even after cooking for much longer. I love the taste and will persist but can someone please tell me what I can do to remedy this?
Wonder if, after baking time is done, leave the loaf in the oven after you have turned it off and let it cool in the heat a bit longer. Would that possibly help to make the center less damp? Also, have you checked your oven temp to make sure it is right? Just another thought as I typed! You have to remove it from the pan after the first 20 minutes and bake it further not in pan. I made it the other day for the first time,I love it, and what I did, I used a regular breadpan but used parchment paper in it and baked it for the 20 minutes, then I lifted it out of the pan, easy with the parchment paper , took that off and placed just the bread on the rack in the oven and baked for 40 more minutes, not damp at all after that, hope that helps you.
I followed the instructions exactly and also checked my oven temperature was correct. I cooked it until it looked burnt on the outside but still wet inside. I did replace the oats with quinoa flakes as I can not eat oats and think this may be causing the problem. I just do not know how to fix it! Thank you for this amazing recipe! Hi this is a fabulous recipe and we make it every week — especially great as I am intolerant to yeast and sour dough so this is the only bread I have been able to eat regularly for ages.
TIP — I discovered by accident that if you use boiling water you do not need to soak the recipe overnight, or at all. Works perfectly every time. I also never bother with the maple syrup, or chia seeds as they are really expensive here. I so much love this bread. Thank you for sharing all your wonderful recipes Sara. Holiday joy with this bread! I also am so in love with this recipe which a New friend bestowed to me on our first meeting.
I thank her every time we meet for such a gift. Inspiration runs wild and I spiced it up with orange juice and orange zest with cranberries and a bit of cinnamon for a holiday sweet bread. My family loves it, even the kids. I love the sweet and fresh smell on a crisp snowy morning. Happy Holidays to All! This looks yummy yummy, and surely is the real deal healthy!
Bless and thx for a great work. Hi all! They seem to be a better binder for the bread and less annoying when eating flaxseeds always get stuck in my teeth! That being said, this bread definitely IS life-changing. Super duper filling, healthy, and delicious when toasted. Has anyone ever tried this without the oil? Any substitute work for it? Can it be left out? I hate to waste these expensive ingredients… Thanks for any feedback. Friend who used to do weight watchers and is now doing it again mentioned to me that they have changed the diet, it now includes fats but cuts way back on the carbs.
She has lost more weight this time than ever before and finds it is much easier to keep to the diet. I love the simplicity and versatility of this recipe. I have been focusing on reducing some of my symptoms for Hashimotos, adrenal fatigue and leaky gut. I am using rice malt syrup as the sweetener substitute and adding in a pinch of nutmeg, cinnamon and vanilla too! Thank you!! Hello Sarah! Lots of love, Emanuela. We have it in Poland. Best regards, Alexandra. Thanks a lot for your tips :! Just found your website and would love to make your bread.
You can use whole almonds. You will slice them as you cut through the bread, like the hazelnuts pictures here. I have made this with whole almonds but have also used pecans. Once the bread is baked and well cooled I usually store overnight in the fridge before I slice it slices nicely but you still do need to be a bit careful. Thanks Sarah!! This bread is truly wonderful. We make it almost every week. We have experimented, adapted and played around with it and always found it works well unless you accidentally omit the psillium or leave it to soak in the bowl rather than pressed down in the pan ready to cook.
We usually double the recipe, omit the sweetener altogether and often the chia too — not really needed for the recipe to work and bake one in a silicone pan and one in a normal loaf pan. Seems to work every time. Hi Sarah! I made this bread for the first time and it was much more crumbly than how I suppose it should be.
Barely able to slice it but still a delicious breakfast! Can you let me know where I went wrong? I worked out the calories multiply by 4. I also checked out hemp seeds, dehulled, as I wanted to put those in my version. I made this twice. Needed more water both times, and left to stand overnight. And, I am not a vegetarian, and am going to use butter, yeah, from cows. Here are the calories, Be afraid, be very afraid! She is a student of Nutritional Medicine here in Sydney.
I used instead of nuts. I just got the loaf out of the oven after the first bake. Good luck! And PS — the cracker version of these found elsewhere on this site is equally amazing and has become an essential food item when I go back country hiking! I made this bread yesterday. I used metal bread tin. I sprayed with olive oil and then mixed in tin and followed rest of instructions.
I guess I left it for about 7 hours. It came out easily for the 2nd cooking and it is great. I halved the hazelnuts. Thanks for the recipe. What a fantastic bread! I slightly adapted it and post it on my allergen free site in French. Love your work! In my humble opinion this very popular and wonderful recipe needs to be amended.
Non organic psyllium husk is very terrible. Comes with a health warning in the States. Thanks for this info. I checked my bottle of non-organic psyllium husk powder and it does indeed have a warning. I am in the process of completing my first attempt of your recipe. The bread looks amazing! I had a bit of trouble to remove the bread from the pan before the last part of the cooking. Maybe you can suggest me something to put on the pan dairy and flour free, if possible!
I make it as is, except I use a ceramic bread dish to bake and double the recipe so the bread slices are larger. Sincie discovering your bread online, I make a fresh loaf every 3 weeks, chill overnight, thinly slice then freeze the sliced bread. I toast slices a day with peanut butter and honey for breakfast. Leaves bread crispy a the edges and the nuts and seeds well toasted to being out all the flavors.
It truly has changed my life… no need for scones, muffins, flour-based morning breads anymore! Sounds delicious!! Theresa I like the idea of a ceramic bread dish. We went some distance to a goat farm to get it and then found out that the local grocers carried it. We did have to ask one grocer to get some in which they did. The milk was so rich that we were told to not shake it up and and in addition to that, dilute it. We were amazed at how much fat was left in the bottom to be thrown away.
Anyway, we were so thankful because our baby thrived on it and no more pain! Today she is a beautiful, healthy intelligent twelve year old. Now we just need to get more people to understand this. Keep spreading the word! Wo t this damage it like it does with cows milk? The powdered version will not be homogenized.
Found your site when I was checking out goat milk. Recently, I was told by a GP that goat milk has the highest cholesterol. Please advise. Thank you. It is an essential nutrient. That is completely inaccurate and misleading. Our body makes all the cholesterol we need entirely on its own. It does not require a dietary source and, in fact, too much is harmful. True, cholesterol is not an essential nutrient since the body can produce it.
If we get it from foods, simply only get it from healthy fats such as coconut oil, avocados, healthy animals such as wild caught lean meats and grass-fed ones. Then get out in the sun for a sensible amount of time and convert some of that cholesterol into vitamin D. If you are truly worried about your cholesterol intake, get blood tests once in a while checking your levels.
The cholesterol in the goat milk products should have no negative effects on your cholesterol levels unless you are living an un-healthy lifestyle. Yay Greg!! I agree!! Except, the cholesterol tests can be terribly miss-leading. Why now just eat the foods that we actually know we should and not worry about all of these tests. One Nubian doe provides both my grandparents and our family with more than enough milk; I love having warm goats milk with honey, ginger, cinnamon and cloves every night before bed. Hi, This is very informative.
I have tried and liked soy milk too but it seems to be an overly-processed product. Would it destroy its properties? In every way. That is why goat milk soap is so popular. The fatty acids caprylic, caproic, and capronic acid are all excellent for the skin and found only in goat milk! I have been using goats milk soap for about a year and about 6 weeks ago completely went off cows milk substituting it for goats milk and soy milk products. It has made a huge difference to my acne and psoriasis. This is a common side effect for cow milk and one that is rarely seen in goat milk.
In fact most people who suffer from a mucus build up with cow milk are free of such a build up with goat milk. Great question! I have a 12month old beautiful son. I nursed until he was 11 months but due to illness and antibiotics, I had to stop. Tried Organic full fat cows milk. Though it helped him grow, it also cursed him with horrible ongoing constipation.
After trying everything with no relief, and getting no additional advice from his pediatrician, I did my own research and discovered that goats milk is much easier to digest. I now mix his bottle with a combination of cows and goats milk and it has made a huge difference. I would do all goats except for the cost factor. Thank uou for your informative website. I have a question for you. Both goat milk and cow milk have whey protein but goat milk protein is far more digestible than cow milk. Wow, where is your restaurant? I would come for sure.
Have you ever though of offering gluten or grain free items on your menu? I want to put my daughter on goats milk but she is only 8 and a half months old. Shes starting to loose interest in nursing and will only nurse for a couple minutes sometimes not even. So I know shes not getting enough like she should be which I feel is making her up times during the night cause shes still so hungry and fussy through the day.
She does get solids as well up to 3 times a day but she doesnt seem to be gaining as much weight either. Although I havent had her weighed since her 6 months check up and dont see the doctor until shes a year old. Since she was born shes had bowel troubles constipation. She gets 1 bottle of formula before bed but thats all the formula she gets. I dont want to put her on formula fully because I know it will just make her even more constipated. So I would like to switch her to goats milk at 9 months will be on Oct. Any thoughts on when its safe to switch her to goats milk??
Pasteurized means that the milk has been heated to kill any bad bacteria. We use goat milk for just about everything, kefir, yogurt, chevre, fromage blanc, cheesecakes, dips, sauces, custards, soap…and on and on! We keep our herd to about five milking Alpines per season…gives us gallons per day. We have one lactose intolerant adult who can now have milk, cheese, ice cream etc in any amount he wants, and my skin allergies have completely disappeared which our doctor is attributing to the goat milk…wow!
Also to mention, they are friendly, social animals that learn their names and come when called, love attention and are a joy to work with. Hello, Thank you for all the information. Ok hencern my daughter just turn 3. I breast feed here until she was 15 months. She was super healthy Then I start with goat milk and she loves it but when she turn 3 she start having a cough and cough all the time with no reason.
I quit her goat milk for a nth and it stop. I live in Alaska, and about 6 months ago I brought home 4 does of mixed breeds. A LONG time ago, I read what you wrote here to my 2 young children, an 8 year old boy, and a 5 year old girl. I wish more people could find this, and more would open their minds about milk from these wonderful animals.
I just figured out that I have gluten sensitivity and so I went to a local food coop today to buy gluten free pasta and flour, while there I picked up my first pint of goat milk. I love it and will only be buying it from now on. Thanks for the great article.
I have a confusing dilemma. Okay, here goes: About 6 weeks after I had my son, I had a choleosystectomy forgive my spelling. It was an emergency surgery as my gall bladder was badly infected and about to burst due to the excessive amount of gall stones. I had this surgery and my abdominal pain eased, some, I would occasionally have nasty flair ups that would land me back in the ER on a morphine drip. The pain flair ups were in the same location as when I had the pain from my gallbladder.
My doctors I have a couple have been unable, as yet, to determine what is wrong with me. For a while the diet he put me on helped. Then I started to notice that I would have abdominal pain when I ate ground beef, then pork, then turkey, then chicken. The only animal I can eat anymore, without causing abdominal pain and then spending an hour in the bathroom, is fish. Goat milk sounds like the perfect option for you! We bought one acre of land where we could have a hobby farm experience…. I wanted to get cow that we could milk and become one step closer to self reliance. My husband did not like the idea.
So we did some research and discovered that we have all been duped into the cows milk thing. We took the plunge and bought the cutesy little Nigerian dwarfs, a mother and two kids. We sold the wether and tried to milk the doe. Not successful… The next spring our two does had 6 kids and 4 lived! What joy! We did not get much from our tiny goats but loved the milk and soon we wanted more for our children and grandchildren.
What fun it is to fill our jars and go sound playing milkman!!! We think this summer we will have a lot more milk but still not enough. I have to figure out how to tell my husband we might need to keep a couple of our kids. This is sooooo fun. We have never lived on farms and this is an experience we recommend to anyone with the land to do it. Thanks for sharing your story.
You should check out the Toggenburg goat. They also are the smallest full size goat. I love this article! I have a 21 month old who was breastfed until she weaned herself 2 months ago. I did a lot of research about the benefits of goat milk vs cow milk. Thank you for the information on cow vs goat milk.
I was raised with dairy products from cows, and I used to give my son cow milk all the time. With the mention of hormones in cow milk, I wonder if milk had anything to do with me growing breast in the 3rd grade, or why my son is 4, and can pass for a 7 yr old. I used to make sure he drank milk everyday, but after reading this, not anymore.
I just received some goat milk that was frozen for any of the baby goats that might need to be bottle fed. There are some impurities it looks like in the milk. Is there a way to filter the milk and is it safe to drink? Is there something special I should do before we taste it? We are thinking about getting a couple dairy goats because we really like to drink milk and make yogurt. Thanks for your advice. Great info. My only concern is Regarding Vit. D My pediatriciansaid there is way more Vit.
The extra vit D in cow milk is only there because the law requires milk producers to add it to the milk before bottling. Ha ha! Anyway, for about three years now I have been drinking goat milk and other products and everything went grate! I felt a grate satisfaction in my belly. Keep up the good work. Seems to me a lot of people who always thought they were lactose intolerant were actually cow milk protein intolerant. The protein is normally what will cause people problems, whether it be gluten, peanut protein or cow milk casein.
Thanks for the information…good to learn that…. Is there a non-powdered goat milk brand you would recommend? Any thoughts? I was born and grew up in China, at a time when food is not plentiful, especially things like milk, milk powder no formula in those days in China , and sugar. My mum breastfed me to almost 2 years old, and I was mad into all kinds of diary products.
Eventually, she settled on goats milk because a peasant family lived close to us in the country side had goats. This family has goat milk, food resources were not scarce for them, as they also grew their own vegies, but they lack cash and markets were a long way off. So mum struck a deal with them by offering to buy their goats milk. Every morning, their son will take a mummy goat to walk to our door, and called out at our door upon arrival, and I would dash out with a big china bowl for him to place right underneath the mummy goat tummy, to pull the teats to milk her, and fill up my bowl.
Then mum would give the young boy cash, I think was 50 cents or something, small amount for now, but not so small back then. Then my mum will boil the milk and lace it with some table salt for me to drink it as breakfast. Sugar was hard to get those days, so she settled on salt for taste, and it turned out that salt goes better in taste with goats milk, than sugar.
My younger son, 3years old has lots of food allergy. Last week, someone mentioned to me to try him on goats milk, so here we are, bought him goats milk from super market. Hi my son is 15 months old and he is allergic to high protein diets,including dairy,fish,nuts and egg.
I tried soy milk as well but no use…he is allergic to it as well. I am so frustrated to give him some kind of milk to fufill his calcium and protein requirement…. I have one good hope,goat milk. Hopefully results would come positive. My children are now grown. But I had a your. Five of the 12 were brittle asthmatics. I choose to raise a couple of goats for pets, and for dairy.
The asthma cleared up, the family enjoyed the goats, and I loved the milk and dairy production. Goats are easy to train, and small enough to be handled by anyone in the family. I did debud or dehorn my goats and I did use the males for meat. Thier meat is delicious and nourishing. I also ket my goats in bedding of straw or pine chips and used these in the garden. Without even trying we had best of all worlds in our backyard. It tasted really nice, fresh tasting. We are drinking the Delamere Dairy milk still.
I started my child on goat milk at 4months! It was a last resort for her. I asked the pediatrition and he gave me alot of info on how goats milk is better for the brain and digestion. I was taking meds to produce more milk but I felt that that was bad for my child. After starting goats milk my child thrived and started gaining weight she went from 10pds to 13pds in a month. Her pediatrition was anti soy and I am too so that was never an option.
Ill feed my next child goat milk to. Its the best and if you dont prodice enough breast milk supplimenting goats milk is great. Thanks for all the good information here! Is it true that unpasteurized cow milk will not produce mucus? Also, is Goat milk sweeter than Cow milk? Your way of describing all in this piece of writing is truly nice, all be able to easily know it, Thanks a lot. Is it safe to supplement 2 week old twins with goats milk? I just hate the thought of formula. I am thankful for the information available in the website regarding goat milk.
It is not easily available here at my place but still today onwards I will be getting it. Me and my son, who is 4years old would like to have a glass of goat milk one in morning and evening. If anyone have more information kindly provide me. I would appreciate if anyone can provide me with more and more information regarding the same. Hi, I have a 12 month old daughter who I have breastfeed until now, and want to start weaning her.
She was born almost four weeks early and about three weeks after birth she had severe reflux, gas and iiritablity until i stopped eating all dairy and all other things I noted she would react too. I realize I can give VitD drops which I do already but what could I give to increase the folic acid if this is true statement? Yes goat milk is low in folate and B Both goat and cow milk are low in vitamin D cow milk in the store is just fortified with Vit.
D Which is why i recommend the vitamin drops. Blessings on your daughter! I am in nearly the same exact position as you. Then his pediatrician said no to that. Never mind the fact that cows milk has umpteen amounts of hormones and a slew of other factory farming issues. Point being, if I find any alternative I will post here. I wonder if I can get enough of this into his diet through solids and possibly a supplement, but I have yet to research this. As far as the B12, that is another one to add to the list!
Would someone please answer these questions and get back to me ASAP. Thank you for your research and for sharing it with the internet community. I have been drinking goat whey for a few months and my acne is cleared up and my mensus cramps are almost completely gone! We have two Nubian goats and lots of goat product related questions. What is the difference in health benefits of the goat milk and the goat whey? How does pasteurizing the goat milk impact the health benefits of the milk, and the shelf life of the milk, and anything else?
If the milk is being made into yogurt or cheese is it as important to pasteurize it? We are interested in learning the importance of pasteurizing versus consuming raw. Raw milk is consumed all over the world and was the only way milk was consumed for a long time. As for the milk I buy St. I drink both cow and goat milk, I have cows milk for visitors and just because I like to drink it also, I like dairy products in general, but I prefer goat milk to cow milk.
I buy an unhomogenized variety that is in a 1 litre carton. I buy cow milk yogurt, and organic unhomogenized cow milk, but I prefer the taste of goat milk. So after drinking it for quite a while I can definitely attest to he health benifits of fresh dairy and goats milk inparticular. I prefer the taste of goats milk and I like to support the goat dairies in Australia, as I think goat milk is a good product and people should try it.
Should be more of it available. Question 1: What goat would you consider to be like the Texas Longhorn. Question 2: What are your 2 or 3 top favorite milk producing goats and why? Is that maybe a silly question? Goats milk! I drink a lot of tea with cows milk in it…have yoghurts for breakfast with cereals and enjoy ice-cream on some nights after dinner. I used to be down with colds all the time as a child and mom and dad put me on goats milk which calmed them down a lot…maybe a sign to go back on goats milk? I have the same problem. If I drink more than three Chai lattes with cows milk or goat milk I start getting cold symptoms.
I also have keifer cow in my breakfast at least three times a week. Also eating Icecream adds to the problem. If I cut out all of these I feel better. I found drinking cleavers tea for one day the symptoms go very quickly. The Blood group diet has a lot of good information on the physiology of the effects of these products on the immune system. I had been drinking Soy for a few years and became quite ill with bowel symptoms.
Stopped drinking soy and recovered within three weeks but felt much better by the end of week one. I think Goat milk in moderation may be the best choice. When I was young I used to get colds a lot until mom and dad put me on goats milk then they calmed down. Could this be triggering it off again? I started drinking goats milk …not sure if its the milk or not but my toes ache a bit. I found conflicting info online. I like goats milk with my post work out protein shakes instead of moo juice. I feel better, more energetic and not sick like I did with cow milk.
After suffering from stomach flu I noticed I was always sick after breakfast due to the fact I like milk on my cornflakes etc. Then my aunty told me to change to goat milk and assured me it tasted nice. Never going back to cows milk again. Both of my kids drank goats milk every day because of allergies to milk. At one time we were getting 6 gallons a week. We also had a recipe for French Vanilla homemade ice cream that is to die for!!
My sons has milk allergy and I see you mentioned milk allergy. What allergy did they have and host milk suited them. Ooh can we also have the recipe please for home mad e French vanilla. I also love ice-cream. Thank you Sonia. I would appreciate reading results of scientific investigations and especially of any disadvantages physiologically.
Many thanks, Gerard. The milk itself tastes so much nicer than supermarket cow milk. I also make yogurt, cheese, butter, ice cream and kefir. To Pamsey, I have been making my ice cream out of goat milk and havent had a cold in over a year ,thats about the time I started drinking goat milk and making ice cream. Also I was wondering if anyone out there knows if goat milk creats much fat that developes into plaque that plugs up arteries. I would appreciate any info on the subject. Thanks rod Haan. Anyhow, should you have any suggestions or techniques for new blog owners please share.
I understand this is off topic nevertheless I simply wanted to ask. Hi, Can you recommend a particular product whey, etc for someone with poor bone density. I read about Dr. Luteyn recommending your products to her patients with poor bone density but not sure which one would be beneficial. Thank you, Sandy. Hi Joe, I tried taking Capra whey you suggested and I do take enzymes. I started using 2 Tablespoons as directed on the package and had to drop to 1 Tb.
I am lactose intolerant but I am continuing to use the goat whey. I have added a lactade pill to help with the side effects. Do you think this small amt will help bone density?? Freeze using your favorite ice cream maker. Sandy, one of the best things you can do for bone density in addition to changing your diet is weight bearing exercises. Use weights but be extra careful in using them. There is a proper way to weight lift to avoid injury. Lots of youtube.
Weight bearing exercises increases bone density. In fact all exercises do but weight bearing especially important exercise for women. May i know if i have heartburn and gastritis problem, can i drink goat milk instead. I cannot take cow milk, chocolate drink, oat and cereal. Therefore I have been experimenting with baking without most of these ingredients. With the soon collapse of the dollar, and the stock market crash upon us, would it not be a good idea to have a couple of goats for milk instead of a couple of cows?
Thanks for this info. For those looking for goats milk, you will find it at Woolworths. Not my favourite store but, when needs must! I love it and when I read all the reports I can understand why. Im suffering with terrible skin condition on my face. Tightness, inflamed, itchy and puffiness. Friend suggested I drink goats milk. She aid the properties in the goats milk will help. She had similar condition as a child and her mother started giving her goats milk and it helped clear it up. Im hoping it will do the same. Drink it and buy goat soap. It works. And FAST. They sell goatmilk lotion and creams too.
I ordered online as I live farrrr away from them. I have suffered chronic cattarh in the mornings and a wheezy chest and cough for about a year. Yesterday I replaced cows milk products, yoghurts and ice cream, milk and cheese with goats. Wow, what a difference this morning after only one day, much better.. I feel great! Thanks for the tip! If your milk is bad tasting you may be doing something wrong. How is your sanitation? Are you cooling the milk down rapidly as soon as you milk.
You should strain your milk and cool it down quickly, you can use cold running water to cool it. If your milk is handled properly and your goats are eating a good diet your milk should not have a strong taste. Nubians are known for their great tasting milk. I drank a whole glass straight down, and it tasted wonderful. Goats milk will not smell bad if you keep it away from a male. It is the smell of pheromones that you say smells like goat hair. I have 10 goats and keep them away from a lone male that I have and believe me there is no smell at all.
Just milk the goat and within 10 minutes cold store it. Do not pasteurize it. Drink it cold just out of the fridge.. Believe me you will enjoy it even more. Goats milk is widly available in Australia from the two major supermarkets and a large network of health food shops. My grandmother attested her good health and longevity ,95 to being raised on goats milk.
I believe variety is the best diet. Not too much of anything and a lot of vegetables after all it is obvious looking at most people now that as a society that we eat too much. This was a very informative article. Thanks for all the info on goats milk. I will point out that the 27 years of study Dr.
Although I had no problem giving up animal protein in the form of meat, eggs and almost all cows milk products….. I really miss my cheese. I would really be interested in your thoughts. I am a colon cancer survivor and I now follow a plant based whole food regime and exercise regularly. So far, so good. I have also had great improvement n lipids as well. Thanks and will look forward to your advice.
In one of your fact sheets you state the goat milk protein is superior to cows milk on digestion rate. Can you supply the peer reviewed published study demonstrating that claim? Thanks Dr. We tried every formula on the market and he was very sick. He was seen by 3 different doctors and they could figure out the issue.
His doctor said we could try Goats milk it is hard to find but to try it. I was able to find it at a market hour and half away and within a day he had no more issues. I was able to find a farm near my home that sells it. It has been a life saver. This farm sells milk, cheese, yogurt, and ice cream. I would recommend goats milk for anyone dealing with an allergy. Most Walmarts sell it now in the dairy section by the quart. My second son was put onto goats milk at around 3 weeks of age and his crying and wind improved. From the goat dairy owners I added Bengers old fashioned digestive enzymes I had a perfect baby then — no more wind a happy fed baby every 4 hours.
Now I have a grand daughter — so very windy colic tried on normal formulae just cried — tried soya for 2 weeks — the same so much disagreement of the Dr and the Health Nurse no baby should be given this until 12 months of age — I put her onto Goats milk — she is better — with a vitamin liquid supplement. I have also given probiotics.
Lactose intolerance is definitely not a defect or ailment. It is the normal state for lactating animals. Lactose tolerance is a relatively recent evolutionary step made by different groups and involving a variety of genes across the world following the introduction of animal husbandry thousand of years ago. Nomadic peoples are universally lactose intolerant since they did not take up animal husbandry. Shes currently on donor breastmilk but its next to impossible to find a dairy free donor. Shes 8 months.
Hi, A little late I know, but did you ever sort this out? We now have an almost 2 month old baby granddaughter that is constantly crying and not tolerating formula at all. They have switched it 4 times and the only time we had a happy baby that was doing well was when she was on goats milk. We did goats milk and the Dr. The reason the Dr. I have since done research and came upon this site, and we will be going back to goats milk but adding in a vitamin supplement. When mixed properly Alyssa the potassium levels in the formula are perfectly healthy and safe. Joe, Thank you so much. We have some powdered milk but will be getting fresh pasteurized goats milk.
How do you mix the recipe with the fresh pasteurized milk. B which are very essential in babies growth. Am i missing something or do you have any input on that? Your assumption that since cows milk is designed to make a bigger animal, it also makes people obese sounds good on the surface, but is actually provides absolutely no logical or scientific explanation. A cup of cows milk has 12 grams of sugar vs 11 grams in goats milk; pretty much the same. As for FAT, a cup of goats milk has 10 grams, vs 8 grams in cows milk. So where does this mysterious force come from that automatically makes you fatter from drinking cows milk?
Please do explain in words that an ignorant person like myself can understand! All of the protein found in goat milk is animal protein. Goat milk is best. My 85 years old mother is having digestion problem, but when she have stated to drink raw milk of goat, all digestion problem removed. One, my sister has dry mouth, sinus, and stomach problems. I also have stomach problems such as, bloating, gassy, and inflammation externally acne related skin rashes as well as internally.
I was diagnosed with cos allergy and my sister lactose intolerant. So, my question is the above issues immune related from drinking and eating milk since childhood?