Sprouted gluten free bread has a crusty exterior and soft, spongey crumb. It’s sturdy enough to hold all your favourite toast or sandwich toppings and has a light flavour that reminds us of cornbread! Gluten free bread can be tricky because gluten is what gives dough stretch and structure. In this recipe, we are using psyllium husk to do gluten’s job.
Sprouted Gluten Free Bread features light and naturally sweet sprouted millet flour and a little bit of sprouted buckwheat flour for extra flavour and a crunchy crust. You may also notice that it’s quite a small loaf compared to gluten bread, this is because it bakes better as a small loaf and because this bread is best when very fresh. We suggest making more loaves rather than trying to make this loaf larger.
Absolutely! Just swap the honey for the same amount of your favourite liquid or granulated sugar.
11 thoughts on “Sprouted Gluten Free Bread”
Hi there 🙂 – is the psyllium husk necessary? What is its purpose?
many thanks!
M
Hello, I would very much like to try this GF bread recipe. What size Dutch oven do you recommend??
Our dutch oven is 10 inches across, but this is a fairly small loaf so you could probably get away with a smaller one. In case you don’t have the right size, in the notes section I give instructions for how to bake this recipe without a dutch oven.
Yes, the psyllium husk is what mimics gluten to hold the bread together. The bread will not have enough structure without it and there aren’t any good substitutes.
QUESTION on step #7: when you transfer loaf to dutch oven, do you keep loaf on the parchment paper and cook it on the parchment paper inside dutch oven? Do you put the lid on the Dutch oven?
Hello! Thank you for sharing this recipe. It is so good! However, I cannot get my bread to rise like yours. I am following the recipe exactly and weighing out the ingredients. What is the step between putting the risen loaf on the parchment paper to dust off excess flour and then baking it? Any suggestions? I have tried four times now and it only comes out about 3 inches tall. Tastes great though.
Hi Megan,
It’s tough to know exactly what goes wrong in bread without knowing the full story. Did the bread rise and then fall or did it never get puffy? If it never rises, it could be that your yeast is not active enough or perhaps the dough isn’t warm enough. The provided rising times are a guideline but also be sure that the dough is doubling in size, even if it takes longer.
Another sneaky issue that can cause less height is the basket/bowl you use for the second rise. If it is too wide at the bottom, the bread will take that shape (aka flat). I prefer one with a narrow bottom and steep sides (or just a small bowl) to encourage the bread to grow higher rather than flatten out.
The step between is scoring. The bread should be cut on the top to allow it to expand in the oven. This step (including the flip onto parchment) should be done at the last second right before it goes into the oven to help the bread keep its height.
Thank you! So it’s rising and doubling, but as soon as I touch it or move it to put it into the dutch oven, it falls flat. So you think a smaller bowl?
You mention a “second rise” but do not include a second rise in your directions.
The place that says “second rise” is an error. The directions with one rise is correct, thanks for letting us know.
You also mention a second rise in your answer to Megan on May 20, 2025: “another sneaky issue that can cause less height is the basket/bowl you use for the second rise.”
…I haven’t made this recipe yet, but I THINK I’m going to do a second rise.
And BTW: this is a very confusing site.