A couple years ago, The Telegraph noted that seaweed bread was like spending half an hour on the treadmill! Apparently, British researchers found that overweight subjects who were fed seaweed bread for breakfast consumed 179 fewer calories per day than those who were fed regular bread.
But seaweed bread isn’t just for weight loss! It’s also a great solution to any Hangry-Crisis. We made a long journey into San Francisco a couple weeks ago to meet with our chocolatier (who we’re working with to make THE Seaweed Chocolate Bars!) and this loaf of goodness got us from lunchtime to a late dinner.
Add a little butter or your vegan spread of choice for an extra rich treat!
We found that the seaweed flakes added a tasty depth to the bread without being overpoweringly “seaweed-y.”
Gluten-Free Seaweed Bread
Makes 1 loaf
Meanwhile, mix all other ingredients together in a large bowl. Stir with a wooden spoon.
Preheat oven 350 degrees Fahrenheit. Grease an 8″ or 9″ pan.
When the dough has risen, remove from the bowl. Stretch the dough ball into a loaf shape and place in the greased pan. Bake for 30 to 40 minutes.
The bread is done when a toothpick comes out clean and/or the loaf turns a golden brown.