Sprouted Gluten Free Bread

New to Essential Oils? Sign up for a FREE 14 day e-Course and email series to walk you through the basics! Register now for FREE here!

Photobucket

It is widely known that sprouted grain bread and traditional sourdough bread are the healthiest breads we can eat. Sprouted wheat bread is very nutritious and very easy to digest. Unfortunately, if your sensitive to gluten or have celiac, you may not be able to handle sprouted wheat bread (though there are testimony’s of some who can tolerate it after healing their gut). If your unable to eat sprouted or sourdough wheat bread, then your healthy choices for bread a extremely limited. I have actually only found one healthy gluten free bread recipe by this blogger.

I spent this week sprouting and baking, hoping to create a healthy-sprouted gluten free bread. Surprisingly, it was on my second try that I found a recipe I really enjoyed. I also experimented using dairy free ingredients and egg free alternatives, so for any who are allergic to these ingredients could easily substitute oil and flax in place of butter and eggs. Also, I have been doing a lot of thinking about xanthan gum.  I have used it in some recipes, including my gluten free sprouted tortillas. After doing some research, I’ve come to understand that it is an all natural product but it is heavily refined. So from now on, I will try to use chia seeds and psyllium husk instead. I will also be experimenting with some of my other gluten free recipes using chia or psyllium. I will be update those recipes if I have good results!

Sprouting Instructions

Photobucket

Sprouting is very easy. All you need is some jars or bowls, and time. Soak your grain/seed/legume in room temperature water, following the time recommended below.  After soaking, rinse and drain your grain/seed/legume every 6 to 8 hours during the sprouting process.
Brown Rice
  • Soak 9 hours
  • Sprout 3-5 days

Lentils

  • Soak 7 hours
  • Sprout 3 days

Millet

  • Soak 8 hours
  • Sprout 3 days

Sun Flower Seed

  • Soak 7 hours
  • Sprout 2 days

Quinoa

  • Soak 6 hours
  • Sprout 1 day
Sprouted Gluten Free Bread
Makes 1 loaf of bread

Photobucket
Ingredients -

  • 1 cup sprouted lentils
  • 1 cup sprouted quinoa
  • 1 cup sprouted brown rice
  • 3/4 cup sprouted millet
  • 3/4 cup sprouted sunflower seeds
  • 1 egg or 1 tablespoon ground flax mixed with 2 tablespoons water
  • 4 tablespoons butter or coconut oil, soft {where to buy coconut oil}
  • 3 tablespoons raw honey {where to buy healthy sweeteners}
  • 3 tablespoons psyllium husk powder or chia seed
  • 1 1/2 teaspoon sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 -3/4 cup arrow root powder*

* “Arrowroot powder is a nutritious food, obtained from the fleshy root stock of a tropical American plant. It is an easily digested food well fitted for infants and the convalescent. It resembles cornstarch in being white, fin and powdery….. Arrowroot was once widely used in baby formulas as a superior carbohydrate, experience having shown it agreed with babies better than any other starch or sugar. We now find the reason. It is the only starch product with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body…” – Nourishing Traditions by Sally Fallon & Mary G. Enig

Method -
Preheat oven to 350 degree.

Use a food processor to process sprouts into a paste, about 3 minutes. Add egg (or flax), butter/oil, and honey. Process until combined. Add psyllium or chia, salt, soda, and baking powder. Mix again. Slowly add arrowroot powder. You may only need 1/2 cup. This dough will not be dry like wheat dough is. It will be very sticky.

Photobucket

Grease your bread pan with butter or coconut oil (or oil of choice). Lightly oil your hands. Take dough out of food processor and place in greased bread pan. Smooth the top of loaf with your hands.

Bake for 1 hour. Turn off oven. Let the bread sit inside oven for another hour. PhotobucketTake out of oven and allow it to cool overnight. Slice and store in refrigerator for up to 1 week.

This bread is dense, but works well for sandwiches. Enjoy!

Related Posts

ftc_disclosure

About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

55 comments… add one

  • Johnlyn ~ Frugality and Homemaking September 17, 2010, 9:16 am

    I'm just starting down the road of nutritious food and I want to tell you how much I appreciate the extra information you added. For example, the information about arrowroot powder.

    When seeing an ingredient that I haven't researched yet, I know before I make the recipe I'll have to spend time researching it to see if I think it's good or not. It takes me FOREVER to research things as there is so much information out there.

    I just picked up Nourishing Traditions from the library, but that is one big book to get through.

    Thanks again for your help!

    Reply
  • Cara September 17, 2010, 10:04 am

    That is great! I need to search your blog and see if you give tips for sprouting rice. I tried once, and couldn't get it to sprout. I might need to use better quality rice, though.

    Reply
  • Tiffany - The Coconut Mama September 17, 2010, 10:38 am

    @ Johnlyn – I know how you feel! I have spent countless hours researching ingredients and products. Just take it one day at a time. Nourishing Traditions is one book I broke down and bought. I use it almost everyday.

    @ Cara – Rice that has been sitting on the shelf for a long time will not sprout (nor will any other grain for that matter). Its hard to know how old it is though. I've been very lucky and have not had any trouble sprouting it.

    Reply
  • sinfullyspicy September 17, 2010, 4:43 pm

    Hi Tiffany,
    Thanks for stopping by on my page.
    This bread is unheard of…so nutritious and I cudnt find 1 remotely unhealthy ingredient!!!Wooowww!
    Right from flax seeds to coconut oil to raw honey…its healthy written everywhere!!!
    I m so thankful to you gal…atleast I can try a little to follow your footsteps ..i mean recipes! :)
    BTW….I really liked the name of your blog…very cute!

    Tanvi @ Sinfully Spicy

    Reply
  • sinfullyspicy September 17, 2010, 4:43 pm

    Hi Tiffany,
    Thanks for stopping by on my page.
    This bread is unheard of…so nutritious and I cudnt find 1 remotely unhealthy ingredient!!!Wooowww!
    Right from flax seeds to coconut oil to raw honey…its healthy written everywhere!!!
    I m so thankful to you gal…atleast I can try a little to follow your footsteps ..i mean recipes! :)
    BTW….I really liked the name of your blog…very cute!

    Tanvi @ Sinfully Spicy

    Reply
  • Anonymous September 19, 2010, 7:52 am

    Tiffany -

    How do you store your sprouted grains/seeds? Do you dehydrate them? Do the grains need to be moist for this recipe? Looks great! Thanks.

    Reply
  • Tiffany - The Coconut Mama September 20, 2010, 7:16 am

    @ Anonymous – You can store them in the refrigerator for a week or so or dehydrate them. All my sprouts were wet except for the sunflower seeds sprouts. Mine were all wet. But if yours are a little dry you may add water.

    ~Tiffany =)

    Reply
  • Ali September 20, 2010, 10:10 pm

    Wow, this looks amazing. I've been asked many times before about sprouted gf bread but I have not yet attempted it. Going to post this to my facebook page, thanks. Hopefully I'll give it a try this weekend. :)

    Reply
  • Iris September 20, 2010, 10:39 pm

    Wow, I'm really impressed with this recipe! I haven't learned to sprout anything yet, but it's next on my list of things to learn.

    Reply
  • tree September 21, 2010, 7:29 am

    Holy cow, this bread looks amazing! I found your site thru What an awesome list of ingredients? Gonna start sprouting some stuff today…can't wait to bake it and see how it tastes. Thanks for posting.

    Reply
  • tree September 21, 2010, 7:30 am

    D'oh, what I started saying was: I found your site thru Whole Life Nutrition Kitchen.
    :)

    Reply
  • Melynda September 21, 2010, 8:26 am

    I have purchased sprouted grain breads and enjoyed them, now I can give it a try myself. Great instructions and information. Thanks so much.

    Reply
  • girlichef September 21, 2010, 2:39 pm

    I feel healthier just reading about this bread…and it sounds delicious. i've yet to try sprouting, but I love the sound of it. Thanks so much for sharing w/ the hns hop this week :)

    Reply
  • Lisa, in NZ September 21, 2010, 6:29 pm

    Hi there,
    can you please let me know what type of lentils you used?
    Looks fantastic!
    I am very excited to try this.
    I make a great loaf in the breadmaker, but always looking for healthier variety.
    Thanks

    Reply
  • Tiffany - The Coconut Mama September 21, 2010, 6:36 pm

    Hi Lisa! I used brown lentils. I would be interested to hear how other types of lentils work in this recipe. Please let me know how it turns out!

    Thanks for stopping by!

    ~Tiffany

    Reply
  • healy September 22, 2010, 12:52 am

    This looks really yummy. I think my kids would love it. It would be great in the morning with breakfast. Thanks for the recipe:)

    Reply
  • Butterpoweredbike September 22, 2010, 9:27 am

    I've got so many people that I need to pass this recipe on to. Thank you so much for sharing it with Hearth and Soul!

    Reply
  • Christy September 22, 2010, 11:37 am

    I have never sprouted a grain – this bread makes it so worth the effort – thanks for working so hard to put it together – a wonderful g/f alternative! thanks for linking this to the hearth'nsoul blog hop!

    Reply
  • a moderate life September 22, 2010, 12:44 pm

    Hi Tiffany! So glad you found a gluten free bread recipe that works for you and you enjoy! Sometimes it is difficult to find the thing that hits the spot and satisfies your body and soul as well. Thanks for linking to the hop, just a side note, your link to the hop is going back to your own recipe page, can you please fix it so more folks can share in the fun? Thanks so much! Hugs! Alex@amoderatelife

    Reply
  • TinaC September 22, 2010, 7:05 pm

    Thanks for the recipe!! I have a questions though, my rice smells really really bad whenever I sprout it, no matter how carefully and diligently I rinse. Do you have any tips to combat that? It is a really bad odor that permeates the whole house, I have thrown away several batches of rice because of it, I can't imagine eating something so foul smelling! Thanks for any suggestions you can give.

    Reply
  • Tiffany - The Coconut Mama September 23, 2010, 8:12 am

    @ TinaC – Do you rinse your rice often? Do you keep a lid on your jar? I have had that problem before. It was because I wasn't rinsing my rice enough and I kept the lid on my jar. I now use a sprouting screen. The makes it easy to rinse and you can tip your jar sideways and allow any excess water to drain out between rinses. I highly recommend using one when sprouting. I found mine at cultures for health – http://www.culturesforhealth.com/Sprouting-Screen.html

    Hope this helps!

    ~Tiffany

    Reply
  • christine September 23, 2010, 3:49 pm

    Tiffany, thanks for stopping by my blog! I have to say I'm very excited to see this gluten-free bread recipe. This is new life style for me (one that has truly changed my life for the better), and I'm always on the prowl for recipes that are healthy alternatives to my glutenous favorites. I'll definitely be trying this one out!

    Reply
  • Melodie September 23, 2010, 7:01 pm

    Your bread looks so delicious! Sorry I am so late in commenting this week, but belated thanks for linking at Vegetarian Foodie Fridays!

    Reply
  • Anonymous November 16, 2010, 5:14 pm

    Hi,
    Great recipe, can't wait to try it. Do you have to grind the chia seeds or can you leave them whole?

    Reply
  • christina April 6, 2011, 6:38 pm

    I'm so excited to find this recipe! I am sprouting right now. I noticed that my lentils doubled in volume. So now I wonder… are your sprouted grain measurements pre or post soaking?
    I hope you see this….
    Thanks!

    Reply
  • Tiffany - The Coconut Mama April 7, 2011, 10:55 pm

    @ Christina – You will want grain measure (after sprouting) =)

    Reply
  • Jenna April 8, 2011, 9:02 am

    Thank you so much for this recipe. I feel so fabulous eating such a nutritionally rich bread and it is delicious! The prep time is minimal, which is rare with gluten free baking, especially bread and the texture is great. A lot of GF baking falls apart, but this stays together well and is just so fabulous! I am new to this blog, but looking forward to trying out other recipes. Thanks!

    Reply
  • Tiffany - The Coconut Mama April 8, 2011, 2:18 pm

    Wow Jenna, thanks for sharing that with me! I'm glad you enjoyed this recipe. Thanks for stopping by =)

    Reply
  • Allergic Adventures April 12, 2011, 1:57 am

    this recipe looks great! I have a question, do you think the lentils or sunflower seeds could be replaced with anything? My son can't have either, but I'd love to try making this for us! He's gluten-free, egg-free, dairy-free, etc. Thanks! Breanna

    Reply
  • JK April 13, 2011, 10:30 pm

    Hi Tiffany
    What's the purpose of the Psyllum husk or chia seeds?
    As I don't have any of them, can I substitute with something else?
    Tks!

    Reply
  • Christine W. July 8, 2011, 5:21 am

    Do you have a source to order the organic gluten-free grains to sprout? My email is cjwflowergal@yahoo.com or you may post for all.

    Thanks!

    Reply
  • Simi August 30, 2011, 4:11 pm

    Hi Tiffany, you have an interesting blog that was posted through “All Disease Begin in the Gut” site on my FB. Grain Free Bread. I found also your sprouted GF bread and reading the ingredients reminds me the bread I just baked on “Irene” Saturday night. I soaked main ingr. oats and few Tblsps chia seeds, then added GF potato and millet flour mixed with yeast, salt, and water already in soaked oats mix. When mixing all it was pretty sticky I added a bit of wheat flour to make a managable dough, maybe I could have used rather the other GF flours. I topped the bread with organic pumpkin seeds. When baked I got nice crispy crust but inside was more moisture than a regular bread. I never tried the sprouted one but will, I follow your directions the ingredients are interesting; have to find yet the grains that sprout :) Be well, Simona

    Reply
  • Anonymous September 17, 2011, 9:49 pm

    Hi will this rise or could you add yeast to help it rise?
    I've tried making ff bread b4 but it doesn't rise much
    Thanks ;)

    Reply
  • Gena Peterson February 28, 2012, 9:16 pm

    Delicious!! So impressed and happy with this bread.

    I worked as a private vegetarian chef until I became a mom in August 2011 at which point my relationship to food changed from 90% focus on taste, technique, and execution with the remaining 10% on healthfulness – to now a complete reversal. I’ve learned so much about how our bodies process the foods we eat and now that I’m responsible for what goes in my daughter’s brand new body, my passion is now for making the most healthful foods I can for her, my husband, and myself.

    I made your bread twice this week – both times with french Le Puy lentils, flax seed , coconut oil, raw honey, chia seed, and the full 3/4 cup of arrowroot. The second time I added an egg in addition to the flax to see what different it would make. I didn’t see much of a difference and will keep it out from now on (no need for the extra cholesterol!).

    First of all, this bread smells incredible while it’s baking!! So buttery biscuity even tho I did not use the butter but coconut oil. So fragrant and inviting. The bread has a nice toothsome, dense, cake-like texture and the taste was SO buttery and nutty and DELICIOUS!! It reminded me quite a bit of Russian Black Bread or Pumpernickel Bread, which both, interestingly, have molasses and cocoa powder. Not sure what gives your bread that flavor – maybe the toastiness of the flax with the honey? Anyhow, very nice job. This is a great bread that I’ll be making for my family regularly.

    Thank you!!
    Gena Peterson

    P.S. For anyone who may have similar results, my dough was more batter-like and I just pored/scraped it out of my food processor into the bread pan, then smoothed top with wet hands.

    Reply
    • The Coconut Mama February 29, 2012, 3:21 pm

      Gena,

      I’m so happy to hear you enjoyed this recipe! Thank you for stopping by and sharing your experience!

      ~ Tiffany

      Reply
  • Barbara May 22, 2012, 10:18 pm

    I’m going rice-free temporarily (hopefully!) and wonder what grain might work for the rice here? Have you tried sprouting buckwheat or teff? I rely so much on rice that I’m trying to think creatively about the textures of other gluten free grains.

    Thanks so much! Can’t wait to start sprouting,
    Barbara

    Reply
    • The Coconut Mama May 23, 2012, 8:39 am

      I think buckwheat or teff will work fine. I know you can sprout buckwheat, but I have never tried sprouting teff.

      Reply
  • karen September 17, 2012, 10:48 am

    do I need 1 cup of each of the grains once they are sproouted or do I need to sprout 1 cup of each?

    Reply
  • Susie October 3, 2012, 9:11 am

    Hi, I had a question. I’ve made your bread twice and loved it, thank you so much for inventing and sharing!
    This last time I made it and as soon as it was cooled put it in the fridge. I didn’t use it for a couple days. On day four I got it out and it had some green on it. It doesn’t look like mold. It looks like some ingredient turned green. If you cut a slice off the slice and the new piece of bread have green in the same place. Have you ever had something like this? Any idea what it might be? TIA

    Reply
    • SusieQ April 27, 2013, 7:23 am

      I realize this is an older post…but in case anyone else is wondering, sunflower seeds turn green when baked with baking soda. Not sure why. :-)

      Reply
  • G October 8, 2012, 9:36 am

    I’m really excited to try your bread! Just curious. Do you think this would work with a Vitamix instead of a food processor?

    Reply
    • The Coconut Mama October 8, 2012, 4:26 pm

      Yes! A vitamix will work just as well, if not better than a food processor! :)

      Reply
    • Emma Milligen April 12, 2013, 5:50 pm

      Have you tried it? I am curious, as I don’t have a food processor but I do have a commercial quality blender! A few recipes I’ve tried that require a food processor don’t work so well in the blender… >.>

      Reply
  • Aliyanna Mancuso May 4, 2013, 2:31 pm

    Could you do a bread with sprouted flours???

    Reply
    • rr rehkemper August 28, 2013, 11:57 am

      Hi Tiffany
      Have you ever tried using sprouted flours instead of sprouted grains? I am guessing that we would need to add some liquid to the mix for this receipe. Any suggestions would be great!!!

      Reply
  • Ivan Douttchak June 14, 2013, 7:34 am

    Thanks so much for the recipe! Which food processor did you use and with what kind of blade? I seem to be getitng quite a bit of whole grains that are not cut/mached in the mix no matter how long I blend it. Thanks

    Reply
  • J. Michael Bryan June 22, 2013, 7:44 am

    Thank you so much! We have need for an even more specialized sprouted bread: I’m allergic to millet. What substitution would you recommend?

    Reply
  • Em August 16, 2013, 10:19 am

    I just mixed up my first batch of dough and after adding all the arrowroot powder it’s still totally liquid….not sure what to do.

    Reply
  • rr August 29, 2013, 7:39 pm

    Hi Tiffany
    Have you ever tried using sprouted flours instead of sprouted grains? I am guessing that we would need to add some liquid to the mix for this receipe. Any suggestions would be great!!! Renee

    Reply
    • Tiffany @ The Coconut Mama October 1, 2013, 9:46 am

      Hi Renee,

      I haven’t but I really want to try it. I just haven’t had the time to test it out.

      Reply
  • Micheline October 1, 2013, 5:41 am

    Could you make/bake this in a bread machine?

    Reply
  • Jessica January 25, 2014, 8:35 am

    Really excited to find this recipe! Thank you! Have some grains soaking now but wasn’t sure about the millet. Do you use hulled or unhulled millet?

    Reply
  • megnetic June 18, 2014, 6:47 am

    thank you so much for all your fantastic recipes. I’m visiting my sister in law and she has loads of chickpea and lentil sprouts. I want sure they’d do so well since they’re about 3″ long. but I sprouted quinoa for a day to add and used rice flour instead of arrowroot powder and just a tablespoon of xylitol for sweetener since baking raw honey kills the good enzymes. and increased the psyllium husk and used chia as well. I used water to blend the sprouts and when I cut in butter it looked like bread crumbs so I added more water so it was just wet enough but not liquid by any means. we have a has stove so I baked them (I made then into biscuits) at 325° and they puffed up like crazy and were sooooo delicious!! took about 20 min to make and I found they needed to thoroughly brown or they would immediately delete when removed from heat. i have had so much more success with gluten free baking than with whole grain. thanks again for this inspiring recipe. sprouted bread is so amazing! next time I’ll sprout the chia too

    Reply
  • norma June 30, 2014, 4:16 am

    I am wanting to try this recipe. Do you measure out 1 c of each grain for sprouting or is the amount 1 c after sprouting?
    thanks for your help.

    Reply

Leave a Comment