Gluten-free Bread

Gluten-free Bread with Millet, Sunflower and Buckwheat

from WildHealthFood.com

Most of us do not need to worry about eating a gluten-free bread but there are a few of us out there who do suffer from Celiac Disease or a wheat allergy. Gluten is a protein found in wheat, rye, triticale, barley - for those with Celiac or have a wheat allergy this can cause painful symptoms of anemia, chronic diarrhea, weight loss, fatigue, cramps and bloating, irritability and dermatitis herpetiformis.

A remarkably moist and delicious gluten, dairy and egg free recipe. In this recipe we soak the flours and seeds overnight to make the loaf moist and more importantly, improve digestibility. Soaking grains and seeds de-activates enzyme inhibitors, thereby activating enzymes to synchronize with our digestive processes.


¾ c ground millet
¾ c buckwheat flour
¼ c buckwheat groats
1 c ground sunflower seeds
2 tsp baking powder
½ tsp xantham gum
½ c sunflower seeds
1 c water or whey for soaking flours
2/3 c apple puree (cooked blended apple –skins on is fine)
1/3 c olive oil

Optional additions for a sweeter loaf
½ c chopped dried fruit
1 tsp cinnamon and ½ tsp dried ginger

Overnight: Soak ground millet , buckwheat and ground sunflower seeds in the 1 c of water (or in whey if you make yoghurt/cheese).
In another bowl also cover the sunflower seeds and buckwheat groats with water and leave to soak.

The next day drain the sunflower seeds and groats well in a sieve. Starting with apple puree into the wet flours, mix in all other ingredients now, until just mixed. Place into a greased loaf tin and bake for 30-35 minutes at 180 degrees C until cooked and coming away from sides of tin.