This gluten-free Ezekiel bread recipe is a fantastic alternative for those who cannot consume gluten but still want to enjoy the benefits and taste of this nutritious bread.

This bread is perfect for sandwiches, toast, or simply enjoyed on its own.

Ezekiel bread is a unique and healthy bread made from sprouted grains and legumes. It provides a complete protein source and is rich in nutrients.

In this recipe, we will walk you through the process of sprouting the grains and legumes, grinding them into flour, and making the bread itself.

Here is the gluten-free Ezekiel bread recipe that stays true to its sprouted roots.

Ingredients:

For sprouting:

¼ cup brown rice
¼ cup millet
¼ cup quinoa
¼ cup amaranth
¼ cup buckwheat
¼ cup lentils

Additional ingredients:

½ cup tapioca starch
½ cup sunflower seeds
½ cup flaxseeds
¼ cup chia seeds
¼ cup sesame seeds
2 tsp xanthan gum
1 tsp salt
1 tbsp active dry yeast
¼ cup honey or maple syrup
1 ¾ cups warm water (110°F/43°C)
2 tbsp olive oil
2 large eggs

Instructions:

Sprouting:

In separate jars or bowls, soak the brown rice, millet, quinoa, amaranth, buckwheat, and lentils in water for 8-12 hours, or overnight.
After soaking, drain the water and rinse each grain and legume thoroughly. Transfer each one to a sprouting jar or container. You can also use a fine mesh strainer or cheesecloth. Rinse and drain 2-3 times a day until you see sprouts emerging (about 2-4 days).
Once sprouted, spread the grains and legumes out on a clean towel or paper towel to dry for a few hours.

Making Flour:

Grind the sprouted grains and legumes in a food processor or high-powered blender until they form a fine flour. You may need to do this in batches, depending on the size of your blender.

Preparing the Dough and Baking:

Preparing the Dough: Gluten-Free Ezekiel Bread

In a large bowl, combine the sprouted flour, tapioca starch, sunflower seeds, flaxseeds, chia seeds, sesame seeds, xanthan gum, and salt. Mix until all the ingredients are evenly distributed.
In a separate small bowl, combine the active dry yeast, honey or maple syrup, and warm water. Stir gently and let the mixture sit for about 5 minutes until the yeast is activated and foamy.
Add the yeast mixture, olive oil, and eggs to the dry ingredients. Mix until all the ingredients are well combined and form a sticky dough.
Grease a 9×5-inch loaf pan and line it with parchment paper. Transfer the dough to the pan, smoothing the top with a spatula. Cover the pan with a clean kitchen towel and let it rise in a warm place for 2 hours, or until the dough has doubled in size.
Preheat your oven to 350°F (180°C). Bake the bread for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve your gluten-free Ezekiel bread. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to maintain its freshness. For longer storage, you can also freeze the bread.

Tips for storing leftover Ezekiel Bread

To freeze, pre-slice the bread and place the slices in a freezer-safe container or bag, separating each slice with a piece of parchment paper. This will allow you to easily grab individual slices as needed, without having to defrost the entire loaf. When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature or toast it directly from frozen.

With these storage tips, you can enjoy your homemade gluten-free Ezekiel bread anytime you like, while ensuring it remains fresh and delicious.

This nutritious and flavorful bread is a fantastic addition to your gluten-free diet, providing a healthy and satisfying option for everyone to enjoy.

Key Takeaways for Gluten-Free Sprouted Ezekiel Bread Recipe
1. Authentic Ezekiel bread uses sprouted grains and legumes
2. Provides a complete protein source and increased nutrients
3. Gluten-free version includes brown rice, millet, quinoa
4. Also includes amaranth, buckwheat, and lentils for sprouting

Tips for Perfect Gluten-Free Sprouted Ezekiel Bread

Sprouting Process:

Ensure your grains and legumes are thoroughly rinsed and drained during the sprouting process to prevent mold or bacterial growth.
Keep the sprouting jars or containers in a well-ventilated area with indirect sunlight for optimal sprouting conditions.

Grinding Flour:

Make sure the sprouted grains and legumes are completely dry before grinding them into flour. You can use a food dehydrator or spread them out in a thin layer and air-dry them.
For a finer flour, sift the ground mixture through a fine-mesh sieve and reprocess any larger particles.

Dough Consistency:

Gluten-free dough tends to be stickier than traditional wheat dough. Avoid adding too much additional flour, as this can make the bread dry and crumbly.
If the dough seems too wet, add a small amount of tapioca starch or any gluten-free flour to achieve the desired consistency.

Rising and Baking:

Be patient with the rising process, as gluten-free dough may take longer to rise compared to traditional dough. It is essential to let the dough double in size for the best results.
Make sure your oven is preheated to the correct temperature before baking to ensure even cooking and a well-browned crust.

Storing and Freezing:

Gluten-free bread tends to dry out faster than regular bread. To keep it fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, pre-slice the bread and freeze the slices in a freezer-safe container or bag, separated by parchment paper. This way, you can easily grab a slice whenever you need it.

By following these tips, you can achieve a delicious and nutritious gluten-free sprouted Ezekiel bread that is perfect for sandwiches, toast, or simply enjoyed on its own.