You will love this Gluten Free Sprouted Bread with fresh jam or for a turkey sandwich. This easy spouted quinoa bread is completely homemade. It takes a few days to wait for the quinoa to sprout but after that, it's a piece of cake. Or bread. This is one of the best-tasting gluten free recipes ever.
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One of the reasons I've chosen the Trim Healthy Mama diet is its flexibility of it. I've done strict low carb in the past, but I get to the point that I miss fruit, and I miss real bread. Low fat, healthy carb meals are known as Energizing meals in THM (or E meals for short). Most of the time, my E meals are lean meat plus fruit. Once a week or so, I'll eat Ezekiel bread or another sprouted grain bread made from whole grains.
I've been wanting to experiment with sprouting my own grains for a while. I decided to give it a go and try to sprout quinoa. I'm really pleased with my results and especially with this amazing gluten free sprouted bread!
Be sure to try my Baked Protein Oatmeal for another tasty recipe. It's so moist and delicious.
Ingredients
Sprouted quinoa flour - Easier flour to digest and pairs well with the rest of the ingredients.
Sprouted millet flour - I love the texture that this flour adds.
Yeast - Adding yeast gives the gluten free sprouted bread more depth and helps it rise.
Xanthan gum or glucomannan - Either adds a great texture to the recipe.
Warm water - This is what helps the yeast activate for the bread. I use filtered water for this.
Salt - Just a pinch of salt is perfect. I like to use sea salt.
Eggs - Adding in the eggs is a great binding agent.
Egg whites - The extra egg whites are perfect for more protein.
Honey - There is only a teaspoon of honey in this recipe to feed the yeast. It doesn't add much sweetness.
Seeds - I use a mix of pumpkin, sunflower seeds, sesame, flax, and golden flax.
How to Make Gluten Free Sprouted Bread
Step One: Combine all the ingredients with ½ of the seeds in a large bowl. Stir with a wooden spoon until well combined. Let rise for about 2 hours until the dough has increased by about half.
Step Two: Transfer to a greased loaf pan and sprinkle with the additional ¼ cup seeds. Let rise for 1 hour.
Step Three: Bake at 350 degrees for 45 minutes. Let cool for 15 minutes before removing from the loaf pan.
Variations + Substitutions
Sweetener - If you're not a fan of honey you can use organic agave. If you want this bread to be completely sugar-free, you can use this sweetener instead. I love adding it to all my baking recipes.
Dried fruit - Adding in some chopped dates or raisins can also be a great way to add natural sweetness. Just be sure that you're using fruit that doesn't have added sugar. Add both raisins and cinnamon and a splash of organic vanilla for a delicious cinnamon raisin bread.
Chia Seeds - You can also mix some chia seeds to boost the protein.
Toppings - I love this gluten free sprouted bread topped with some Keto Strawberry Jam.
Common Questions
How do you sprout grains?
I looked at a few online tutorials about sprouting grains before I began. Basically, you rinse the grain, soak in water for 6 hours, and then keep lightly damp for 1-3 days until they grow little tails. It is very easy. After that spread them on a baking sheet and dry at your lowest oven temp until they are dry. Grind into flour in a blender or food processor.
Over the last couple of weeks, I've had success sprouting teff, amaranth, millet, spelt, and quinoa. It was neat for my kids to see the grains starting to grow as well.
How do you make sprouted quinoa flour?
To make sprouted quinoa flour you rinse the grain, soak in water for 6 hours, and then keep lightly damp for 1-3 days until they grow little tails. It is very easy. After that spread them on a baking sheet and dry at your lowest oven temp until they are dry. Grind into flour in a blender or food processor.
Here is a great tutorial about sprouted quinoa: http://www.onegreenplanet.org/vegan-food/how-to-sprout-quinoa-the-right-way/
Does sprouted flour have gluten?
Yes, it can. I first tried this recipe with homemade sprouted spelt flour, and then after the fact, I realized spelt is not gluten-free. It's hard to keep track sometimes since I choose to eat grain-free most of the time but will eat healthy grains occasionally.
You have to be really careful about gluten-containing grains and flour because there are a ton of options on the market today. It's important to do your research on options of organic sprouted millet and organic sprouted wheat and flour options. Not all are created equal and if you have a gluten intolerance, make sure to learn the differences.
Can I add oil to this recipe?
It might be tempting to add coconut oil or another type of oil to this recipe, but it may make the bread too heavy. Stick to using the eggs in the recipe as written for the best results.
What does sprout bread taste like?
After just one bite, you're going to notice a ton of flavor. I love using fresh yeast in the recipe because it gives it that "bread" taste. I also think that this bread recipe has a hearty and nutty flavor as well that pairs well with fruit spreads or just plain butter. If you've tasted Ezekial bread before, this homemade bread recipe tastes very similar, except it's gluten-free!
Enjoy your quinoa bread! Try this Gluten Free Bread next!
Ingredients
- 2 cups spouted quinoa flour
- ½ cup sprouted millet flour
- ¾ tablespoon yeast
- 2 teaspoon xanthan gum or gluccomannan
- 1 cup warm water
- ½ teaspoon salt
- 2 eggs ***
- 2 egg whites
- 1 teaspoon honey
- ½ cup seeds I use a mix of pumpkin, sunflower, sesame, flax, and golden flax
Instructions
- Combine all the ingredients with half of the seeds in a large bowl. Stir with a wooden spoon until well combined. Let rise for about 2 hours until the dough has increased by about half.
- Transfer to a greased loaf pan and sprinkle with the additional ¼ cup seeds. Let rise for 1 hour.
- Bake at 350 for 45 minutes.
Notes
Nutrition
Originally Published October 18, 2016. Revised and Republished February 28, 2022.
Glenda says
What a beautiful whole grain gluten free loaf. It feels and tastes very much like traditional whole grain breads. I love tons of seeds in my bread, so this was the perfect recipe for me. And it made lovely toast. Thanks so much for the recipe!
Gloria says
I love home baked bread.
Sarah says
This looks delicious! Do the flour grains measure the same before sprouted as after ground?
Taryn says
Good question. Honestly, I'm not sure because I haven't done that comparison. The grains will absorb some water and expand but then are more compact after being ground.
Carolyn Naylor says
Did you sprout the millet too?
Taryn says
Yes
Ann says
Hi, what yeast do you use for this spouted quinoa bread? I'm sorry, I haven't made bread before.
Thank you
Taryn says
Regular yeast is fine. It doesn't have to say "rapid".
Erin says
The spelt may not be gluten free but because of it being sprouted it rids most of the gluten and my son who has a gluten intolerance can handle it
Bernadette says
Has anyone tried this without using millet flour and using an additional 1/2 cup of quinoa flour? I prefer to avoid millet...
Sheryl says
I have sprouted spelt flour and sprouted wheat flour...do you think I could use either of those for this recipe? Thanks....looks yummy!
Taryn says
I think so. The blog Joyful Jane has a lot more sprouted bread recipes than I do so you might want to take a peek there: http://www.joyful-jane.com/category/thm-bread-recipes/
Laura says
The extra 1/2 cup of seeds plus the whole eggs don't stretch the fat?
Taryn says
The nutrition facts are at the bottom of the post. The fat is within E amounts for THM if that's what you mean.
sibel says
This is exactly what I want to be eating right now!!! Looks so healty!! Thank you for the post.
Sarah says
This looks delicious! I've never tried sprouting my own grain before!