My Life-Changing Bread Recipe


If you are looking for a healthy, fresh and  gluten free bread recipe that is quick and easy to make and tastes delicious then you might just have found it. Being gluten free and vegan,  it took me a while to develop the perfect bread recipe. I also like to eat as much raw and living food as I can and in the past I often found oven baked bread a bit lacking in nutrients. 


Since my juice fast in January I have been trying to substitute some of the foods I eat for more living alternatives. Bread has always been a tricky thing for me to substitute as in the past I found that homemade gluten free bread didn’t taste right without eggs in it. As I no longer eat eggs this was a challenge. Imagine a picnic without bread or a children’s tea party without bread… We  got by because I love cooking but  life is so much easier now that I can just throw some sandwiches in our picnic or make an instant snack with dips and crudités or throw together a last minute meal. 


Bread making has now become a bi-weekly or even tri- weekly ritual in our house. My daughters 4 and 6 each make their own little batch of flat breads using biscuit cutters to make fun shapes and I make a mummy batch. 

Before I give you the recipe for my “living  dehydrated flat bread” I want to clarify that despite sounding complicated it is actually the easiest bread I have ever made and you don’t need any complicated equipment to make it. It is so easy in fact the my 4 and 6 year old daughters are able to help me and easily make it with a bit of basic assistance from me. 


How did I replace eggs in our bread recipe?


I researched egg substitutes and realised that ground chia or flax (or both together) help the bread to stick together and form a nice non crumbly texture. If you think this sounds too healthy for your taste buds don’t worry because they only form about 10-15% of the mixture and we add something to sweeten the bread and balance the flavour such as maple syrup, date powder or agave nectar. 


How can I ensure my bread is full of nutrients? 


I like to use sprouted oats (that I grind into a flour) as the main ingredient and also soak some sunflower seeds over night to add texture to the bread. By soaking the sunflower seeds you are activating them (sprouting) so they become living and full of enzymes and nutrients. Don’t worry if you don’t have sprouted oats as the recipe works just as well with normal oats. You will just need to grind them into a flour with a food processor or coffee grinder. 


If you want your bread to be living then you can use sprouted oats as the main flour and you can also soak sunflower seeds to add more living nutrients. This bread recipe can also be dehydrated rather than baked by simply putting in a fan assisted oven on a low heat of about 47 degrees Celsius.


What equipment will I need? 


This is the great part about this recipe. All you need, apart from a bowl, a spoon and baking trays, is a coffee grinder or food processor and a fan assisted oven. 


How long will it take to prepare and dehydrate this bread? 


It takes about 10 minutes to grind and mix the ingredients and then roll out the dough into flat bread shapes. Once in the oven at approx 47 degrees celcius it takes another hour or so to dry the bread- you don’t want to fully dehydrate the bread or it will become a crunchy biscuit, instead I recommend partially dehydrating and storing in the fridge for a few days  or in the freezer if you aren’t going to eat it straight away. 

Why 47 degrees Celsius? 

47 degrees C is the highest temperature you can heat food before you start to damage the nutrients. This is why food is still classed as raw when heated to a maximum of 47 degrees C. 



80g Chia or flax seeds or a combination 

500g sprouted or normal oats 

Approx 2 cups filtered water (add slowly whilst mixing to form a dough) 

½ cup sunflower seeds (soaked overnight and drained) 

2 dessert spoons of maple syrup (or date powder/agave nectar/honey) 

1 tsp of coconut oil to grease trays

Pinch of Himalayan rock salt (or sea salt)




Large mixing bowl

Wooden spoons 

Coffee grinder or food processor (to grind oats and seeds) 

Baking trays (approx 3)

Wooden board 

Rolling pin





1.) Weigh out chia (and/or flax seeds) and grind in a coffee grinder (or food processor) until they form a flour. Add to mixing bowl. 
2.) Weigh out oats and grind bit by bit in a coffee grinder (or food processor) until a flour is formed. Add to mixing bowl.
3.) Mix ground seeds and oats together in a bowl.
4.) Add soaked and drained sunflower seeds ( make sure they have been soaked for at least 2 hrs in filtered water, then rinse them under running water and drain well) 
5.) Add salt and your choice of sweetener and mix ingredients with a wooden spoon. 
6.) Slowly add the water bit by bit mixing in between. When you have added about half of it use your hands to kneed the dough. If you add too much water by mistake then you can add a little more ground oats- the dough shouldn’t be sticky or it will stick to the rolling pin. If it is too dry you can add a little more water.
7.) When you have formed a big ball of dough break off small pieces and roll into a ball before rolling out with a rolling pin to form flatbreads of about 1/2 cm thickness. Place flatbreads onto a pre-greased baking tray. 
8.) Dehydrate in a fan assisted oven at about 47 degrees for 1-2 hours. I recommend turning the flatbreads over halfway through. 
9.) Enjoy warm or cold with your choice of topping. I like mine with raw hummus and finely chopped cabbage. My daughter, Lily, loves mashed avocado on bunny-shaped flatbreads and my daughter, Dahlia, likes hummus or honey.


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