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    Home » THM E Recipes » Gluten Free Sprouted Bread

    Gluten Free Sprouted Bread

    Dairy Free RecipesGluten & Grain Free RecipesTrim Healthy Mama Recipes

    Published: Feb 28, 2022 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for gluten free sprouted bread

    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. 

    loaf of Gluten Free Sprouted Bread sliced on a cutting board with one piece on a plate with jam

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    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    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.

    sliced Gluten Free Sprouted Bread on a cutting board

    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.

    baked Gluten Free Sprouted Bread in loaf pan

    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.

    baked Gluten Free Sprouted Bread in loaf pan

    Step Three: Bake at 350 degrees for 45 minutes. Let cool for 15 minutes before removing from the loaf pan.

    sliced loaf showing the inside

    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.

    slice of bread on plate

    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/

    jam on top of a slice of Gluten Free Sprouted Bread

    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!

    hand holding a bite sized piece of the sprouted quinoa bread with jam on it

     

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    loaf of Gluten Free Sprouted Bread sliced on a cutting board with one piece on a plate with jam

    Gluten Free Sprouted Bread

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Course: Side
    Cuisine: American
    Servings: 12 slices
    Calories: 142
    Author: Taryn

    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
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    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

    *** Whole eggs are not typically used in Trim Healthy Mama Energizing meals. After much consideration, I decided to use 2 whole eggs in this recipe as the fat source. This falls into the nutrition facts for an E meal.
    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/

    Nutrition

    Calories: 142 | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 29mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Calcium: 12mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published October 18, 2016. Revised and Republished February 28, 2022.

     

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    Reader Interactions

    Comments

    1. Gloria says

      May 25, 2022 at 9:23 am

      I love home baked bread.5 stars

      Reply
    2. Sarah says

      April 13, 2022 at 12:28 pm

      This looks delicious! Do the flour grains measure the same before sprouted as after ground?

      Reply
      • Taryn says

        April 13, 2022 at 2:08 pm

        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.

        Reply
    3. Carolyn Naylor says

      June 05, 2021 at 7:28 pm

      Did you sprout the millet too?

      Reply
      • Taryn says

        June 05, 2021 at 10:18 pm

        Yes

        Reply
    4. Ann says

      February 10, 2020 at 8:12 pm

      Hi, what yeast do you use for this spouted quinoa bread? I'm sorry, I haven't made bread before.
      Thank you

      Reply
      • Taryn says

        February 10, 2020 at 10:01 pm

        Regular yeast is fine. It doesn't have to say "rapid".

        Reply
    5. Erin says

      May 15, 2019 at 12:59 pm

      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

      Reply
    6. Bernadette says

      August 08, 2017 at 10:14 am

      Has anyone tried this without using millet flour and using an additional 1/2 cup of quinoa flour? I prefer to avoid millet...

      Reply
    7. Sheryl says

      July 11, 2017 at 2:21 pm

      I have sprouted spelt flour and sprouted wheat flour...do you think I could use either of those for this recipe? Thanks....looks yummy!

      Reply
      • Taryn says

        July 12, 2017 at 2:54 pm

        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/

        Reply
    8. Laura says

      January 12, 2017 at 7:40 pm

      The extra 1/2 cup of seeds plus the whole eggs don't stretch the fat?

      Reply
      • Taryn says

        January 12, 2017 at 8:19 pm

        The nutrition facts are at the bottom of the post. The fat is within E amounts for THM if that's what you mean.

        Reply
    9. sibel says

      November 01, 2016 at 9:08 am

      This is exactly what I want to be eating right now!!! Looks so healty!! Thank you for the post.

      Reply
    10. Sarah says

      October 19, 2016 at 2:43 pm

      This looks delicious! I've never tried sprouting my own grain before!

      Reply

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