Gluten Free Vegan Bread Recipe

This gluten free, vegan bread is my new favorite bread, and it’s a bread that you can feel good about eating, not guilty. 

Why? First off, it’s, gluten free, refined starch free, gum free, yeast free, flour free, full of protein and healthy fats, and has great taste and texture, and as Steve’s would say, “it doesn’t taste like cardboard.”  It’s a great bread for those on an candida diet too.

This is a great bread for those with gut issues, as the the grains and are activated (pre-soaked) which helps to remove phytic acid, which would otherwise interfere with mineral absorption, and neutralize enzyme inhibitors. Soaking also allows the enzymes, lactobacilli (friendly folk bacteria) and other helpful organisms to break down some of the harder-to-digest starches. Soaking the grains also helps to make this bread moist. 

What’s in this bread?

• Buckwheat groats – Despite its name, buckwheat does not contain and has no relation to wheat! Buckwheat is not technically a grain, but the seed of a plant related to rhubarb. It’s a gluten-free, blood-building food that helps clean and strengthen the intestines and lower blood pressure. It has a mild flavor and chewy texture. Its protein is superior to that of most cereal grains, providing all amino acids, including the essential ones. It’s nature’s best source of the important nutrient rutin, an efficacious vitamin C complex flavonoid.
• Millet – Millet is gluten-free, highly nutritious and rich in dietary fiber. It’s rich in micronutrients, including calcium, iron, phosphorus, etc. Millet is a low-glycemic index (GI) food and can help keep your blood sugar from spiking after you eat. 
• GF oats 
• Olive oil 
• Walnuts 
• Sunflower seeds  

This bread is pretty simple to make. There’s no yeast, no kneading, and pretty much the hardest part is pre-soaking the grains overnight (which I think is easy). Everything gets tossed into a food processor and then into the pan to bake.

This bread may not look pretty, as it doesn’t brown up like most breads, but the crust is crunchy and the interior is soft, and this bread has a chew factor, which I love. 

Gluten Free Vegan Bread Recipe

recipe adapted from Whole Food Cooking Every Day

Note, you will have to soak the buckwheat, millet, sunflower seeds and walnuts the night before you make the bread, see my note on why in the below recipe. Soaking the grains also helps to make this bread moist. 

Ingredients: 

• 1 cup raw buckwheat groats, (not kasha) soaked overnight in 3-4 cups filtered water – you can find buckwheat groats in most bulk bins at your grocery store. 
• 1/2 cup millet, soaked with the buckwheat
• 1 cup gluten free rolled oats, if you can’t have oats, try quinoa flakes
• 1 cup filtered water
• 2 tablespoons psyllium husks – *see my note below on what this is.  You can find this in the vitamin & health section of your local grocery store. Also, be sure to buy psyllium husks not psyllium powder, as the powder can have a strong taste. 
• 1 tablespoon aluminum free baking powder
• 3 tablespoons extra virgin olive oil, plus more for greasing the pan
• 1 1/4 teaspoons fine Celtic sea salt
• 1/2 cup raw sunflower seeds, soaked overnight in 1 cup filtered water – I used a small recycled glass jar, if you don’t want to soak the seeds, you can use sprouted or awakened seeds. 
• 1/2 cup raw walnuts, soaked overnight in 1 cup filtered water –I used a small recycled glass jar – if you don’t’ want to soak the nuts, you can find awakened or sprouted nuts. 

*Why soak the groats, millet, sunflower seeds and walnuts? Soaking groats, nuts and seeds makes them more digestible, and helps to remove phytic acid, which would otherwise interfere with mineral absorption, and neutralize enzyme inhibitors. Soaking also allows the enzymes, lactobacilli (friendly folk bacteria) and other helpful organisms to break down some of the harder-to-digest starches. Soaking the grains also helps to make this bread moist. It’s a really good idea, even if you are in excellent health with stellar digestion. Note: If you don’t want to soak the seeds and nuts, you can use sprouted or awakened seeds and nuts, but you will have to soak the buckwheat and millet, as it helps to make the bread moister

What is Psyllium Husks? Psyllium comes from the seed of an herb called Plantago ovata, and contains both soluble and insoluble fiber. When water is added to psyllium husks, they form a thick gel that helps bind the dough.  Psyllium husks have been used medicinally for supporting the gastronintestinal  system. 

Directions: 

Use the parchment to lift the loaf out the pan, and onto a wire rack to cool. Make sure to let the bread cool before slicing, or else it will still be sticky inside.

 

This bread tastes great day 1 & 2 fresh, (non-toasted) but truly tastes better toasted. I find that toasting it two rounds in my toaster is perfect.

 

Storing the bread: Store the loaf in an airtight container at room temp for up to 3 days, or in the fridge for 1 week. You pre-slice and freeze the bread and put in an airtight container, or freezer bag for up to 3 months.

 

This bread tastes great toasted (I usually toast it 2 times) and spread with nut butter, or my frozen berry chia jam. It’s great for PB&J’s.

I also love it topped with Sam’s Adventure Snacks almond butter. The best almond butter in the world. 

This bread is also a great base for avocado toast, poached or fried eggs. You name it. Below is a toasted slice that shows you all the goodness inside. 

Want another super easy, GF, vegan carb to pair with eggs, avocado toast or to use for your next taco night? Try my chickpea flour pancakes. The batter only requires 4 simple ingredients, chickpea flour, water, salt and avocado oil. That’s it. The pancakes under 5 minutes to make. It’s my go-to carb.