Flourless nut and seed loaf from The How Can It Be Gluten-Free Cookbook, Volume 2 (page 147) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sherrib on February 19, 2018

    This was delicious but a bit crumbly. I suspect this had to do with hydrating the psyllium husk (I feel that I either had too much psyllium or not enough water). I wish these series of books had weight measurements in addition to volume. The bread is very nutty and seedy. It's not bread with some nuts and seeds scattered throughout. It's densely nutty and seedy - flourless!

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