This homemade sprouted gluten free bread is made with sprouted seeds and legumes and is flour free!

It’s becoming more know 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 testimonies 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. 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!

Gluten Free Sprouted Bread (three loaves)

Sprouting Instructions

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

How to make sprouted gluten-free bread

Makes 1 loaf of bread

First, gather your 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 flaxseed mixed with 2 tablespoons water
4 tablespoons butter or coconut oil, soft (for best results, DIY coconut oil!)
3 tablespoons raw honey
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 arrowroot 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

Step-by-step directions:

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.
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.
Take 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!