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Gluten Free Bread

Let's admit it, we all crave a little bread here and there! The only time I will make an exception to eat wheat bread is when I am in Europe, because the quality of wheat is a lot better there and my body can tolerate it, in SMALL AMOUNTS!

This recipe is made with buckwheat, chia seeds, quinoa so its packed with protein and nutrients, the consistency is not exactly as bread but it does the trick!


  • 3/4 cup sprouted quinoa

  • 3/4 cup chia seeds

  • 3/4 cup buckwheat grouts

  • 3/4 cup arrowroot powder

  • 1/2 tsp baking soda

  • 2 cups of water

  • 2-3 tbsp olive oil

  • 1/2 tbsp Himalayan salt


  • Preheat oven to 250F

  • Place quinoa, buckwheat, and chia seeds in the blender and blend on low speed until it becomes a flour

  • Then add arrowroot, salt, baking soda, you can also add any herbs you like (oregano, rosemary)

  • Add ingredients into a food processor and slowly add the water and olive oil until you get a wet, doughy consistency.

  • Use a spatula to remove dough into a parchment-lined loaf tray

  • Bake for 60 minutes.


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