Gluten Free Sprouted Seed Bread - Recipe

Gluten Free Sprouted Seed Bread - Recipe

This sprouted bread is the ultimate replacement for anything ‘whole-grain’ or ‘gluten free’. Often those loaves have weird fillers and suspicious ingredients that are far from what I perceive the loaf to be, and often leaving me unsatisfied and having to eat multiple slices to fulfill the hunger. 

I have always shied away from making bread as I often assume these things are too hard and take way too long. When I cook I am far too eager and find it hard sometimes to just chill out and move away from the kitchen. I’m all too often peeking into the oven, opening the freezer, or just hovering over a pot. Hence my apprehension to create food that poses the threat of being too much of a process. 

What I also love about this loaf is how cheap it is to make! When i first created it, it was using the leftover grains, seeds and nuts I had in my pantry. The beauty of these types of things is there really are no rules, seeds and grains can be swapped out for something similar that you already have or have a preference to. Exceptions to the buckwheat however, as this has magical properties that allow the loaf to be what it is. 

This recipe creates the mixture for one loaf tin sized bread - enough to last about a week when sliced and frozen. The perfect size for a gathering of hungry people. 


Soaked and Sprouted Buckwheat - 3 cups
Flaxseeds 3/4 cup
Chia Seeds - 4 tablespoons
Quinoa - 1/4 cup
Pumpkin Seeds - 1/4 cup
Sunflower seeds - 1/4 cup
Psyllium Husks - 1/2 cup
Sesame Seeds - 3 tablespoons
Mixed Nuts chopped -1/4 cup
Nutritional Yeast - 1 tablespoon
Water - 1/2 cup 
Coconut Oil melted - 2 tablespoons 
Himalayan Salt 


1. Take half of the buckwheat and flaxseed and whizz them up in the blender. You will notice it becomes quite thick and gooey almost. This is going to be the ‘filler for the bread and will be what helps bind it all together.

2. Add in the chia seeds and give it another quick blend.

3. Place this mixture in another big bowl and add the rest of the ingredients. With your hands squish it all together and really combine everything together. Have fun with it. Give it a try and adjust seasoning to your preference. 

4. Let the bowl sit for about 20 minutes - allowing the water to be absorbed by the grains, thickening it up and allowing it all to bind. I find now is a good time to start the dishes.
5. Press the mixture into a loaf tin that has been slightly wiped with coconut oil just to make sure the loaf doesn’t stick to the tin. 

6. Bake at 180 degrees for 50 mins. Keep an eye on it, especially after 40 minutes just to make sure it isn’t crisping up too much. 

Slice and spread with your favourite toppings (I love homemade cashew butter or a hummus and pesto).
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