FREE SHIPPING on orders over $65 | $12 Flat Rate Shipping to US & Canada

Sprouted Gluten Free Bread

Name: Sprouted Gluten Free Bread
Prep time: 15 min
Cook time: 40 min
Ingredients: 1¼ cups (190g) Sprouted Millet Flour; ¼ cup + 2 tbsp (60g) Sprouted Buckwheat Flour; ¾ cup (120g) corn or potato starch; 3 tbsp (18g) whole psyllium husk ((not psyllium powder)); 1¼ tsp (7g) salt; 2 tsp (10g) baking powder; 2¼ tsp (9g or 1 packet) instant yeast; 3 tbsp (60g) honey; ¼ cup (46g) olive oil; 1½ cups (340g) warm water

A lovely light, moist bread that's sturdy enough for all your favourite toppings.

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.

tips for making sprouted gluten free bread

The dough should be sticky, almost like a batter, and a little bit spongy. I like to use a sturdy spatula to transfer the dough to the counter.
Rising time can vary depending on room temperature, the yeast you use, etc. Use the time as a guideline, but wait until the bread has doubled in size. It will rise faster in a warm area like on top of the fridge or in a cool oven with just the light turned on.
This bread bakes best in a dutch oven. If you don’t have one, you can improvise one by baking on a parchment lined sheet pan. Then take a deep oven safe dish or aluminum barbeque tray and place it upside down on top. Be sure your pan is deep enough to allow the bread to rise. The purpose of the “lid” is to trap steam inside, helping the bread rise, and to prevent it from browning too quickly.

ingredient tips and substitutions

Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
Honey: you can use another liquid or granulated sugar of choice.
Olive Oil: any neutral tasting oil will work
Psyllium Husk: be sure to use whole psyllium husk and not psyllium husk powder. Psyllium husk can be found at most health food stores, bulk stores and online.

Can i make vegan gluten free bread?

Absolutely! Just swap the honey for the same amount of your favourite liquid or granulated sugar.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to spoon it in, then sweep excess flour off the top with a straight edge.

can i mix it by hand?

Yes, but it will require some arm power! Mix vigorously by hand for 5-10 minutes.

how long does sprouted gluten free bread last?

This bread is best if enjoyed the same day it’s baked. Once completely cool, we recommend slicing and freezing any remaining bread.

Print Pin