Gluten-free Sprouted Bread with a Spiced Pecan option

When I was getting tested for celiac disease my Naturopath recommended that I stick to sprouted breads to ease my way into eating gluten again.

As an attempt to stay positive about the whole experience, I looked forward to trying out 100% sprouted bread – something I’d been recommending to many of my clients for years.

It was everything I’d ever expected and then some. If there’s anything I miss now that I’m off gluten for good, it’s that darn bread. Have you ever tried it?

Memories of sweet sprouted bread came flashing before me last weekend when I was hit with a strong craving for a thick slice of french toast.

French toast + sprouted bread = pure bliss

Pure gluteny bliss…


So what does Leanne do when she’s craving a food she can’t have?

First, she talks in third person because; if you didn’t know, that gets the creative juices flowing.

Second, she finds a random Ezekiel recipe online and gets to work on substituting. [Some of you refer to this "process" as leannifying]

Third, after 6 days of sprouting, draining, and dehydrating, she tries the recipe once and nails it.

Forth, she enjoys 2 slices of coconut cream [sprouted] french toast for breakfast on a Friday morning.

Her life is awesome, and yours will be too.

… that’s if you make this of course.

Gluten-free Sprouted Bread

Gluten free, Dairy free, Refined sugar free, Corn free

The fall over I just made 2 loaves of gluten-free sprouted bread from scratch, recipe. Your family will “ohh”, your friends with “ahh”. This bread is so delicious, filling, and healthy, plus is much cheaper than buying store-bought sprouted or Ezekiel breads!

Adapted from this Ezekiel bread recipe

Yield: 2 loaves with 12 thick slices each



  • 2 1/2 cup brown rice
  • 1 1/2 cup quinoa
  • 1/2 cup millet
  • 1/4 cup dry green lentils
  • 2 tablespoon dry navy beans
  • 2 tablespoon dry red kidney beans
  • 2 tablespoon dry pinto beans


  • 4 cups warm water – temperature around 110F
  • 1 cup honey
  • 1/2 cup extra virgin olive oil
  • 2 teaspoon active dry yeast – Fleischmann’s yeast products are all gluten-free
  • 3/4 cup + 2 tablespoon arrowroot powder
  • 3/4 cup potato starch
  • 1/4 cup amaranth flour
  • 2 tablespoon freshly ground flax seed
  • 2 large organic eggs
  • 1 teaspoon Himalayan rock salt


  1. Separate the to-be-sprouted ingredients into 4 1L mason jars, then follow the step by step sprouting directions here [use the directions for seeds, even through there are a bit of legumes in the mix].
  2. When sprouting is complete, spread grains out on a baking sheet and dry in the oven on the lowest temperature for 6 hours, or until completely dried. You can also use a dehydrator for 15 hours on 140F as I did.
  3. Place mixture into your food processor, coffee grinder, flour mill or vitamix, and grind mixture until it’s made into a fine powder, set aside.
  4. In a large bowl, add the water, honey, olive oil and yeast. Stir gently to mix and allow it to sit for 5 minutes.
  5. Drop flour, arrowroot powder, potato starch, amaranth flour, flax seed, eggs, and salt into the yeast mixture. Mix for about 10 minutes. You can do this in your food processor with the dough “S” blade, or with an electric mixer. The dough should become firmer as time goes on. At the end it should resemble a batter bread, similar to quick bread.
  6. Drop the dough into two 9 x 5 loaf pans, draped with parchment paper [image below]. Cover with plastic wrap and let it rise in a warm place for 30 minutes.
  7. Preheat oven to 350F
  8. Place loaves in preheated oven for 50 minutes, or until the loaves are golden brown.

One thick slice =

I cannot even begin to share how excited I was when two loaves emerged from the oven.

Two completely perfect loaves.

Why? Because I’ve never been successful in mastering a new bread recipe on the first attempt. Generally, all bread recipes that come out of my kitchen have at least 3 iterations.

What made me even happier was that I’d decided to add currants and pecans to one of the loaves last minute.


Gluten-free Sprouted Spiced Pecan Bread

Reserve half of the dough from the recipe above and add:

  • 1/2 cup dried currants
  • 1/2 cup pecans
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch dried/powdered ginger
  • 1/4 teaspoon finely ground stevia leaf or 1/4 cup coconut sugar

While I’m trying to decide which version I like best, you should check out the Alberta skies time lapse we created from our bathroom window this week.


I have a feeling we’re going to be making a whole bunch of these in the future.

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Comments | Leave Your Comment

  1. That looks so wonderful! But do you think it would work without the honey? 1 cup is a lot, so I don’t know if it would work or not….

    • The general “rule” with yeasted breads is that you need some sort of sugar. Having said that though, I bet if you made the equivalent in date puree (couple dates with water) it’d work.

  2. Great job!

    When I do g-f for my boyfriend I generally just substitute the flour and hope for the best. Which works fine most of the time but usually not for bread!

    This looks like such a great recipe. I’m not sure I can convince my boyfriend to try bread with pulses in it though – I’ll have to be deceptive ;)

  3. You are so awesome! This is incredible. When I have enough time I want to try this. I loved your sprouting tutorial from yesterday. I really need to do it!

  4. That time lapse video was awesome! I loved when it got really dark and gloomy for a second then back to sunny skies haha :)

  5. Wow – looks fantastic! I was pleasantly surprised to find that I loved sprouted bread when I made changes to my diet upon learning I’m insulin resistant. Never tried making my own, but maybe next time I have a low-key weekend I will try it! Thanks for the recipe and sprouting tutorial!

  6. That pecan bread looks delicious! I’ve wanted to try a sprouted bread forever but it always looked like so much work. You make it look easy.

  7. Leanne, you are my favorite person on the PLANET this morning. This recipe looks divine, and breadbaking is one of the things I rarely play with in my kitchen. I can’t wait to try this recipe and make some coconuty french toast for myself next week! Life is AWESOME!

  8. Seems a lovely loaf however what can I substitute the yeast for. I am trying to cut our yeast in my diet. Thanks G

    • Hi Gloria – I haven’t tried to make the loaves without yeast but if you give it a try, please let me know. You could probably use extra baking soda, up to 1 tsp perhaps. Hope that helps!

  9. Hi Leanne, I know eziekel bread is marketed as a complete protein bread. I know yours isn’t meant to be the same, but how does the nutrition information compare with each other?

    • Hi Linda – I’ve never compared the two, but included the nutrition info of the recipe in the post. Depending on which eziekel bread you choose, you could probably just compare them online. A slice of my homemade stuff is 6 grams of protein and combines legumes and grains, so I don’t see how it couldn’t be comparable. As for the eggs, I’ve never tried it any other way so I’m a bit hesitant to tell you it would work or not. Sorry!

  10. For the sprouting of all these grains & beans, how did you separate? Do you mix them all together & sprout the evenly divided mix? Or do you separate by kind? Thank you!

  11. I was wondering if there would be a sub for the eggs? My kids are very allergic to them. Also is tapioca ok instead potato? Also could I sub teff for the amaranth flour? My kiddos have lots of allergies and sprouted goodies would be so nice!

    • Hi Aliyanna – I’m not too sure. I only made this recipe 3 times and each time I used eggs. Tapioca would be okay instead of potato and I’m sure teff would work instead. I’m just not sure about the eggs!

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