Name: Soft Gluten Free Vegan Sprouted Bread
Prep time: 20 min
Cook time: 75 min
Ingredients: ¾ cup sprouted quinoa flour; ¾ cup sprouted millet flour; 1 ½ cups sprouted oat flour; 2 TB psyllium husk powder; 2 TB sprouted sunflower seeds (or pumpkin seeds); 1 TB arrowroot powder; 1 tsp baking soda; 1 tsp baking powder; 1 tsp dried parsley; 1 tsp Everything Blend Spice; 1-2 tsp fresh chopped rosemary (or chopped dried rosemary); ½ tsp sea salt; ¼ tsp cream of tartar; 2 TB ground flaxseed meal (or flaxseeds ground into flax meal with a coffee grinder); ¼ cup + 2 TB water; 2 TB olive oil; Fresh squeezed juice from ½ large lemon; 1-4 fresh pressed garlic cloves (depending on how much you like garlic!); 3 cups hot water; 1-2 TB sprouted pumpkin seeds or sunflower seeds; 1-2 tsp Everything Blend Spice

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Soft Gluten Free Vegan Sprouted Bread

By Cheryl White|Published On: July 22, 2024|

Soft Gluten Free Vegan Sprouted Bread

Cheryl White

Soft and delicious gluten free vegan bread made without yeast! This bread is also nut free and dairy free! You can add more herbs and garlic to make this into an herb bread.

Print Recipe

Prep Time 20

Cook Time 1 15

Servings 15 slices

Ingredients

Dry Ingredients

¾ cup sprouted quinoa flour
¾ cup sprouted millet flour
1 ½ cups sprouted oat flour
2 TB psyllium husk powder
2 TB sprouted sunflower seeds (or pumpkin seeds)
1 TB arrowroot powder
1 tsp baking soda
1 tsp baking powder
1 tsp dried parsley
1 tsp Everything Blend Spice
1-2 tsp fresh chopped rosemary (or chopped dried rosemary)
½ tsp sea salt
¼ tsp cream of tartar

Flaxseed Egg Replacement

2 TB ground flaxseed meal (or flaxseeds ground into flax meal with a coffee grinder)
¼ cup + 2 TB water

Wet Ingredients

2 TB olive oil
Fresh squeezed juice from ½ large lemon
1-4 fresh pressed garlic cloves (depending on how much you like garlic!)
3 cups hot water

Optional Toppings

1-2 TB sprouted pumpkin seeds or sunflower seeds
1-2 tsp Everything Blend Spice

Instructions

Preheat oven to 375 degrees
In a small bowl, mix the ground flaxseed meal with 1/4 cup + 2 TB of water and let sit.
Use a pastry brush to brush the sides of a 9" x 5" glass bread pan with coconut oil. Use a generous amount to keep the bread from sticking to the pan.
Boil 3 cups of water until just boiling.
Add all of the dry ingredients into a large bowl and mix well.
Add the olive oil, lemon juice, and fresh pressed garlic to the flaxseed and water mixture.
Add the wet flaxseed mixture and hot water into the dry ingredients and stir vigorously to activate the psyllium husk.
Pour the batter into the oiled bread pan and (optionally) add sunflower (or pumpkin seeds) and Everything Blend Spice on top.
Bake for 75-90 minutes, until a toothpick comes out clean.
Let the bread cool for 10 minutes then use a knife to cut around the outside edges of the bread pan. Flip the bread onto a cooling rack on the counter.
After the bread is cooled completely, slice the bread, and place the sliced bread loaf back into the bread baking pan and cover with parchment paper and then plastic wrap on the top. Keep the bread refrigerated or freeze it.

Option to Freeze the Bread

Freeze the sliced bread, covered with parchment paper and plastic wrap. When ready to eat a slice of bread, thaw each slice for 10 minutes or toast in the toaster.