How to Make Grain-Free Bread

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Have you ever wondered if it’s possible to make grain-free bread? This recipe post includes information to help you make a gorgeous nutritious yeast-free bread with notes for a beautiful sourdough version. Both are easy to make so I sure hope you give it try! If you have questions, ask them in the comments!

Gorgeous yeast-free and grain-free bread boule.

This grain-free bread recipe is the rustic loaf that will change your life! Be excited because it’s also gluten-free vegan, and free of nuts, yeast and gums! If you’ve just switched to a grain-free lifestyle and you have other specific dietary needs—this might be the perfect boule for you to bake!

Thank you very much to everyone that has been so kind in sharing some of their dietary requirements. All your input has helped to create this one-of-a-kind grain-free bread recipe! Go ahead and read the full post and to watch the how-to recipe video tutorial to help you make this nutritious and delicious treat!

A slice of yeast-free grain-free bread with buttery spread

How-To Recipe Tutorial

The Ingredients

After doing my research, and reaching out to my members and followers about the ingredients, I’ve come to realize that it’s common for people on a grain-free diet to also avoid yeast, eggs, dairy, nuts and gums.

The debate for including buckwheat flour in this recipe was ongoing, but after some deliberation, I came to realize that this pseudo-grain can be tolerated in moderation by many on a grain-free diet which is why I decided to include it.

If you avoid buckwheat, I would suggest increasing the other flours in the recipe to replace the buckwheat flour.

New Ingredients

My challenge when creating recipes is always to make sure they are plant-based, allergen-friendly and nutritious. The addition of seeds in a loaf of bread is a bonus, as it helps to create wonderful flavours.

I’ve recently started experimenting with whole tiger nuts and tiger nut flour, and I have to admit that I really love these nutrient-packed tubers. That’s right, tiger nuts are not nuts! Whole tiger nuts make the best plant-based milk!

And, as for banana flour, sometimes labelled as green banana flour, I’m equally impressed. This terrific gluten-free, grain-free flour alternative is a great one to add to your pantry. It contains a great source of dietary fibre, can even help with colon health, and it’s a resistant starch—the better kind for your health.

Slice of nutritious grain-free bread with buttery spread.

Overnight Soaking

If you experience digestive troubles, like many of us do, soaking your dough mixture overnight can be beneficial. The method of soaking nuts, seeds, grains and flour combos will help to break down the ingredients, making it easier on your gut to absorb nutrients.

Refrigerating your dough mixture for twelve hours should be plenty. Please note that if you end up soaking the mix for a little less, or a few extra hours, because of time constraints (or because you’re excited to bake your loaf), it should be just fine.

Slice Grain-Free Vegan Sourdough Bread
Grain-Free Vegan Sourdough Bread

Grain-Free Sourdough Option

Sourdough Starter (Wild Yeast)
I finally made this grain-free bread recipe with a GF grain-free sourdough. I did cheat a little; I took just a spoonful of my gluten-free brown rice starter (not grain-free) and fed it some light buckwheat flour to create a beautiful grain-free starter. 

If you want your starter to be entirely grain-free, start one from scratch. Here’s my recipe for a grain-free cassava flour sourdough starter.

Maintaining a grain-free starter is more challenging. Grain-free sourdough starters, also known as wild yeast, are prone to getting mouldy much faster if not adequately refreshed or used regularly. They require more attention and care.

You can take any of my gluten-free sourdough starter recipes and follow similar instructions to make a grain-free starter. Use them as a guide.
Perfect Grain-Free Vegan Sourdough Bread Boule
Grain-Free Vegan Sourdough Boule
Ingredients For Sourdough Version 

Here’s the list of ingredients if you decide to make your grain-free bread into a sourdough loaf. The ingredients are almost identical except for adding 1/2 cup of grain-free sourdough starter.

1 cup organic green banana flour (100g)
3/4 cup light buckwheat flour (75g)
3/4 cup seed or nut flour* (65g)
1/2 cup tiger nut flour (60g)
1/2 cup arrowroot starch (50g)
2 tablespoons whole psyllium husk (14g)
1 tablespoon coconut palm sugar
1/2 tablespoon sea salt
1/2 cup active GF sourdough starter (130g)
1–3/4 water, room temperature (420g)
2 tablespoons GF baking powder**
Grain-Free Sourdough Bread Instructions

Making the sourdough version of this grain-free bread is simple. In the evening, mix all the ingredients except for the GF baking powder, as listed in the recipe. Rest the dough in the fridge overnight, the same as without a sourdough starter. 

The following day, take the dough bowl from the fridge and let it come to room temperature for a few hours.

Your dough might be a little stiff still, and that’s ok. Add the GF baking powder right into the bowl and mix it with your hands a little (smoosh it in). 
Shaping The Dough

Transfer the dough to a dusted work surface. I used the tiger nut flour to dust my table. Give your dough a few stretch and folds, then shape it with your hands. This grain-free dough is not the type that you need to knead. You want to help bring it together to create a nice dough boule.

Once your dough boule is shaped, you can use tiger nut flour to dust your boule before baking. It creates such a nice, naturally sweet finish to the crust.
Baking Your Grain-Free Bread

You can use a Dutch oven as listed in the original instructions. For my loaf, I tried without, and it worked equally well. I did bake with steam, which means placing a tray on the bottom oven rack and pouring a little water, or ice cubes, to create steam. If you bake without a Dutch oven, you’ll want to place your dough ball on a piece of unbleached parchment paper on a baking pan/cookie sheet. 

If you have a baking/pizza stone, you can also preheat it simultaneously and place it under the baking sheet when baking your bread.

Whichever method or baking vessel you choose to bake with, the oven temperature should be around 450° F. You need to preheat your oven and baking vessels (not necessary for baking sheet) for 30-60 minutes before baking. You’ll be baking your loaf for about 1 hour. If using a Dutch oven, it will be about 25 minutes covered, 25 minutes uncovered, and up to 10 minutes directly on the oven rack.
Baking Setup Examples:
Dough ball on parchment paper in a Dutch oven on a baking stone, middle oven rack
Dough ball on parchment paper in a Dutch oven directly on middle oven rack
Dough ball on parchment paper on a baking/cookie sheet on a baking stone, placed on the middle oven rack, with water/ice tray on the bottom rack.
Dough ball on parchment paper on baking/cookie sheet, on the middle oven rack, with water/ice tray on the bottom rack
Beautiful and nutritious allergen-friendly grain-free bread

The Magical Ingredient

You might be wondering if you can bake this loaf without baking powder. Well, the GF baking powder in this recipe is a magical ingredient. The gluten-free baking powder in this recipe includes: tapioca starch, cream of tartar and baking soda. This is the brand of baking powder I use. Sometimes I make my own.

In a pinch, you could probably omit the tapioca starch as the recipe includes arrowroot starch, but you would have to replace the cream of tartar with either apple cider vinegar or fresh lemon juice. The addition of a little baking soda might be necessary.

Baking this grain-free loaf without baking powder wasn’t tested. Once it is, I will add the details in this post to inform you of the outcome. I’m curious too, so it will be tested again at some point, as I bake this loaf very often—it’s that good! Just wait until you smell it baking!

I did test this loaf to include GF/grain-free sourdough starter. You’ll find the details for that a little higher in this post.

If you have the ingredients but have questions before you start, you can ask them in the comments below or join Fresh is Real’s GFV Baking Facebook group.

Questions Before You Start?

The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.

The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group

Gluten-free sourdough naan bread in a skillet with pieces on the side with one dipped in a white garlic dip.

Previous Recipe

The last recipe on Fresh is Real was an easy Quick Sourdough Naan recipe! If you love to bake GF sourdough, you’ll surely want to try it!

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Gorgeous yeast-free and grain-free bread boule.

How to Make Grain-Free Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Chantal | Fresh is Real
  • Prep Time: 30 minutes (+12 hours soaking)
  • Cook Time: 60 minutes
  • Total Time: 90 minutes (+12 hours resting time)
  • Yield: 1 loaf 1x
  • Category: Bread, Sourdough
  • Method: Oven-Baked
  • Cuisine: Plant-Based, Grain-Free, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
  • Diet: Gluten Free


This rustic, gut-friendly, grain-free bread recipe will change your life! Mix, refrigerate, shape and bake! Gluten-Free & Vegan. Free of nuts, yeast and gums!

Useful Tools:
– oven
– oven-safe Dutch oven (optional)
– baking/cookie sheet if you don’t have a Dutch oven
baking stone (optional)
– parchment paper

Note: If you can consume yeasted loaves prepared with wild yeast, use a grain-free sourdough starter as a leavening option. Read the complete recipe post for details.


  • 1 cup organic green banana flour (100g)
  • 3/4 cup light buckwheat flour (75g)
  • 3/4 cup seed/nut flour*(65g)
  • 1/2 cup tiger nut flour (60g)
  • 1/2 cup arrowroot starch (50g)
  • 2 tablespoons whole psyllium husk (14g)
  • 1 tablespoon coconut palm sugar
  • 1/2 tablespoon sea salt
  • 13/4 cups water, room temp. (420g)
  • 2 tablespoons GF baking powder**


TIP: Soaking the dough mixture overnight (12 hours) is beneficial to break down the ingredients. Start this recipe in the evening.

Before you start, watch the How to Make Grain-Free Bread video tutorial!

  1. In a large bowl, sift and combine all dry ingredients—except for GF baking powder.
  2. Add 1 cup of water to start and mix until absorbed, add the remaining 3/4 cups of water and mix until well combined.
  3. Cover bowl and place in the refrigerator overnight for at least 12 hours.
  4. In the morning, remove the bowl from the refrigerator and let it come to room temperature (2 hours).
  5. When ready to bake, preheat the oven and Dutch oven (and baking stone)*** to 450° F (min. 45 minutes) on the middle rack.
  6. Uncover dough, loosen edges with a spatula, add GF baking powder, and mix in with hand(s) or spoon directly into the mixing bowl. 
  7. Sprinkle the working surface with a little flour (I like to use tiger nut as it’s a little sweet).
  8. Remove dough from the bowl, sprinkle with flour and gently flatten with fingers to an approx. 8 x 10-in rectangle.
  9. Fold the dough in half, if the dough is very sticky, sprinkle with a little more flour, and fold in half again.
  10. Repeat this step (flatten to a rectangle, fold in half and half again) one to two more times until the dough comes together nicely.
  11. Tuck seams underneath to create a nice dough ball, dust with flour and place onto parchment paper.
  12. Cover with a tea towel for 15-30 minutes or until the oven is nice and hot (preheated for 45 minutes up to 1 hour).
  13. With oven mitts, remove the preheated Dutch oven from the oven—be careful it will be hot—and set aside. If baking on a cookie sheet, simply place your dough with parchment paper onto the middle oven rack.
  14. Uncover your loaf, dust with more flour (tiger nut if great) if necessary, score the top of your dough with lines or a simple pattern.
  15. Spray with a mist of water/olive oil (optional), transfer dough and parchment paper to Dutch oven or baking sheet.
  16. Cover Dutch oven and place in the oven onto hot baking stone—if you have one—if not directly on middle oven rack.
  17. Bake for 25 minutes covered, 25 minutes uncovered and 10 minutes directly onto the baking stone or oven rack without parchment paper. The baking time is the same if you’re baking on a baking/cookie sheet.
  18. Remove the bread from the oven and place it on a wire rack to cool completely.
  19. Slice and enjoy! This bread is amazing fresh and delicious toasted with your favourite spreads.


The bread keeps well on the kitchen counter for one day covered with a tea towel and in the refrigerator in a sealed container for up to 5 days. Freeze leftover slices for up to 2 months.

* You can use a clean coffee grinder or dry container Vitamix to mill raw seeds or nuts (if not allergic) into a fine flour.
** This recipe includes gluten-free, aluminum-free, corn-free baking powder. Baking powder ingredients; tapioca starch, cream of tartar, baking soda.
***The baking stone is optional but great to use if you have one. It can help your loaf rise.

TIP: If the bread dents when touched, keep it in the oven for a few minutes longer. The loaf is ready once it sounds crispy and hard when tapped with a finger.


  1. Hi, Chantal, first and foremost I would like to thank you for sharing your great experience! I am a newbie in backing GF sourdough bread. My first two attempts failed(it wasn’t your recipe)but I don’t give up and would like to try your recipe. I made two different GF starters of tiger nut and green banana flours. I am going to back two loaves using each of them separately. Could you please share how you make your own GF baking powder?

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  2. Monique Rawsthorne

    Hi Chantel – love your website!! could you please post your sourdough version of this bread as the adaptations you mention in the post are different to the adaptations you mention in the comments.


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    • Hi Monique! Thank you! Have you tried creating a grain-free sourdough starter? Here’s a link to a recipe: And then, creating a sourdough version of this recipe would be pretty easy. The main difference when using a sourdough starter in a bread recipe as opposed to a bread recipe without yeast is that the dough will need time to rest/rise a little. I’ll take a look at the recipe and give you more instructions once you’re ready to give it a go. I could test it right before too. Let me know once you have a happy grain-free sourdough starter.

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  3. Hi,
    Can you give a measurement of how high your loaf is?
    My loaf doesn’t seem to rise as high as yours…it is rather flat and dense (fewer air bubbles). my substitutions have been almond flour for sunflower seed, and half and half plantain flour and coconut flour for the buckwheat (also tried garbanzobean for the buckwheat)…I have tried adding more baking powder and using a smaller ceramic crock to force the dough up rather than out….no luck….
    Also have tried adding lemon juice to boost the baking powder and have tried decreasing the water….

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    • Hi Robin! I would say at least 4 inches and sometimes even a little higher. Can you consume active yeast or wild homemade sourdough starter? Or do you prefer a yeast-free bread recipe? I would say that that subbing almond flour for seed flour is perfect. Coconut flour is very different and soaks up a lot of water. It could contribute to a denser loaf. Most bean flours will create a tighter texture as well. If you can consume light buckwheat flour and use it in bread recipes, it’s a lovely flour that helps to lighten the overall texture. And, as for the plantain flour, I can’t say for sure because I’ve personally never tried it as a sub for green banana flour but I would think that it is comparable. I hope this helps!

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  4. Hi Chantal, thanks for this recipe! What do you think might be a good substitute for buckwheat as that’s not allowed on my diet. The only grains I eat are millet and sorghum, so wondering if those flours would work? Ideally it would be totally grain free but that’s some flexibility I have. Thanks!

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  5. I love your sourdough recipes and was looking or a way to incorporate green banana flour. I read this entire recipe but can’t find when I’m supposed to add the sourdough starter.

    By the way, I’ve tried your waste-free sourdough starter recipe and am now on my second “fournée” of bread. I’ve been making gluten-free bread for nearly 10 years, and this is the best bread I’ve ever baked. Thanks so much!

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    • Hi Denise! Thank you so much for the lovely message! The information to convert this Grain-Free Bread recipe into a sourdough is within the Grain-Free Bread recipe post. A few paragraphs above the recipe card in a light grey box. For the version without GF sourdough starter, you basically add 1/2 cup of starter to the dough mixture. The instructions are included as well. Let me know if you have any questions once you read it over 😉

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  6. Hello, I followed the sourdough list of ingredients and my “dough” is like cake batter.. I substituted the buckwheat flour for cassava and chickpea flours (50/50), but I doubt it would have made that much of a difference. I see other comments that if you’re doing the sourdough starter you should decrease the water but in the ingredient list you have 1/2c starter and 1 3/4c water.. should I add more flour in the morning when I take it out? Should Still add the baking powder also?

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    • Hi Emily! Did you take out the dough from the fridge yet? Did it thicken up? For this time, I would leave it as is, and if it’s really too thin (the batter-like dough), bake it in a parchment-lined bread pan. Also, you don’t have to add the GF baking powder, but it can help the dough rise a bit more for sure! If you have more questions, I’m at my computer today so let me know.

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  7. Hi Chantal, I have been making your wild yeast bread for months I substitute sorghum for buckwheat and oat flour for seed flour and it is delicious and almost tastes like true sourdough, but I made the grain free bread today and it is so salty, I added 1/2 tablespoon of salt as per the recipe. Not sure if I did something wrong but is this bread saltier than your other recipes? Thanks Tess

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    • Hi Tess! Thank you for your message! If you used the same sea salt that you did in other bread recipes, I don’t think it’s the salt. What kind of baking powder did you use? I use GF baking powder prepared with cream of tartar, baking soda and tapioca starch. It’s very possible that the baking powder you used could contain more baking soda, hence the enhanced salty and possible odd taste/texture. Let me know when you have a chance so we can troubleshoot together. If that’s what might have happened you could decrease the amount of baking powder next time.

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    • Monique Rawsthorne

      Hi Tess – I’d love a copy of your grain free version of the wild yeast sourdough if you wouldn’t mind sharing it of course? I’ve been trying to nail this grain free sourdough for months but can’t quite get it!

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  8. Monica Bodurka

    HI Chantal,
    Thank you for this recipe. I am not supposed to eat any seeds, so could I use green banana flour instead of the sunflower flour? If so, what proportion would I use? Thanks so much!

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    • Hi Monica! Can you consume almond flour/meal? Or you can’t have nuts either? Other than green banana flour which other grain-free flours do you bake with? Are you ok with tiger nut flour (not an actual nut)? Let me know.

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  9. Hi! I have yet to try this recipie, but I am going to this weekend. I sent an email to your address. I am unable to use Brown or White Flour or Almond flour for that matter.
    I was wondering why you do not use Wild Rice Flour. Can it be used in place of Brown or White Rice Flour? If not, that is a bummer.
    Thank You!!

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    • Hi Arlynda! Which flours can you use that are grain-free? I don’t use wild rice flour in this recipe because it’s a grain-free bread recipe. If you’re asking why I don’t use wild rice flour in general, there’s no particular reason. I try to use ingredients that are common to a wider audience. If you have access to wild rice flour and like using it, by all means, go for it! As for subbing wild rice flour in recipes that call for white or brown rice flour, I can’t say for sure because I haven’t tried it. In this recipe, I know that some have subbed sorghum flour with success mind you that it’s not grain-free either.

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  10. Hi Chantal. I know that it will no longer be nut-free but can almond flour be used instead of one of the seed flours in terms of baking characteristics? Thank you for all you share.

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  11. Hello Chantal,
    I was so very happy to find this buckwheat, yeast free recipe! Previous i tried many store bought gluten free breads and none did agree with me. Then i tried many different recipes, but for some reason or the other those did not work out either! Buckwheat was recommended to me for hot cereal in the mornings and that works out just great. I made this bread only once and baked it in a covered casserole dish, because my Dutch oven is too large for this recipe, and it came out great. So far I am not having any negative reactions from it either. I made the mistake of adding the baking powder in it before I put it in the fridge. It still came out. If you have time, can you explain what the reason is for putting the baking powder in it the next morning?
    To come back to the bread, this bread reminds me very much of the Dutch “Roggebrood”.A little less dark and less sweet. Roggebrood is made with rye flour and it is a much more complicated recipe. I never even tried to make it! I don’t know if there any Dutch people on this blog?
    Thank you very much again for this wonderful recipe and i am going to make it very soon again,

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    • Hi Madeleine! Thank you so much for your comment and rating! I’m thrilled that you tried this recipe! As for the GF baking powder added on the second day after the refrigeration, it’s to help give your dough a boost to help it rise once in the oven. If you added the baking powder on the first day and it worked equally well, that’s great! Maybe for your next bake, you can try it on the second day to see if you notice a difference 😉

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  12. I just made this recipe and it is SO easy and delicious. I omitted the sugar altogether and had to add a bit more water but the bread turns out lovely (and smells amazing whilst cooking!). Going to try next time with adding cinnamon and walnuts.

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  13. Sabrina Flack

    Hi Chantal,

    I’d love to try this out. I miss bread SO much. How much of the starter do you add to the bread? I am planning on making my own starter… Would cassava flour work as a starter flour? Also, do you think it would be ok to leave out buckwheat and just adjust the amounts of the other flours?

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    • Hi Sabrina! If you want to make the grain-free bread recipe as a sourdough, you can use 3/4 cup to 1 full cup of an active gluten-free/grain-free starter. You might have to reduce the overall liquids because of the addition of the starter. Or reduce the total amount of flour to be a little less. I’ve personally never tried making a starter with cassava, but I’m sure it could work. I’ve tried with green banana flour, and it was trickier to maintain than a regular gluten-free starter. Also, you have to keep in mind that using cassava flour for a starter will be more expensive to create and maintain than if you were to use buckwheat flour. If you don’t want to use buckwheat in the recipe, you could consider replacing it with a nut flour like almond flour. Or you could consider increasing the seed flour, tigernut flour and arrowroot starch by 1/4 cup each for a total of 3/4 cup to replace the 3/4 cup of buckwheat flour. Please note that I can’t guarantee the outcome as I haven’t tried it without buckwheat flour, but it should be comparable. Let us know if you do try it, Sabrina!

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  14. I love this recipe! I’ve done it twice the only thing is that inside it is very doughy after the 25+25 minutes. I baked it in a cast iron Dutch oven pot with oven set up on both up and down grills on and 220 Celsius. Anything I could do differently? Thanks

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    • Hi Marlene! I’m so happy that this grain-free bread recipe works for you! After 50 minutes you can return to the oven for another 10 minutes directly on the rack. The extra 10 minutes usually is enough to complete the baking time.

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  15. Does the oven temperature stay at 450 F all the time while baking the bread?

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  16. Hi I want to try this recipe but was wondering if I can sub one of the other flours for the seed flour? I can not tolerate most seeds/nuts. Thank you for making this and for the helpful video! Maybe I can enjoy bread again?!

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    • Hi Jen! Thank you so much for your interest in this recipe. Are you ok with tiger nut flour? Tiger nuts are not actual nuts? If so, you could consider increasing the buckwheat flour to 1 cup and increasing the tiger nut flour to 1 cup as well and omit the 3/4 cup of seed flour. Are you ok with starches? Let me know if you have more questions before you try and keep in mind that I haven’t tried this loaf without the seed flour. If you try, be sure to let us know how it turns out!

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  17. Hi, Chantal,

    I, also, want to make this bread using the sourdough starter. I read all your posts, but don’t see HOW MUCH starter to use in the recipe. So, do I add 1/4 cup or 1/2 cup of starter?

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    • Hi Donna! Which flour did you use to make your starter? In the post, I added some notes if you want to try this recipe as a sourdough. I’ve copied and pasted the info here for you. Let me know if you have any questions after you read the details.


      Initially, I really wanted to share this bread recipe as a grain-free fermented sourdough. After various trials, I decided that for beginner bakers this might not be the easiest of methods to start with.

      If you do have a lot of gluten-free sourdough baking experience, then go ahead and create a wild yeast starter with any of the grain-free flours in this recipe. It will work, but it does take up to 7 days to develop a bubbly grain-free sourdough starter. You can use the Gluten-Free Sourdough Starter recipe to guide you along the way.

      Keep in mind, if you do try this recipe as a fermented sourdough, you will have to reduce the dry ingredients by about 1/2 cup (e.i., reduce the banana flour to 1/2 cup instead of 1 cup) and reduce the amount of water to about 1-1/4 to 1-1/2 cups total (instead of 1-3/4 cups total). And of course, you would also leave out the baking powder.

      One more thing, baking this recipe as a sourdough will require a slightly different prepping method. Although the slow overnight soaking/fermenting of the ingredients will work equally well for this version, an additional proofing/rising period of approximately 2-4 hours would also be required. Please leave a comment below if you need more guidance with the grain-free sourdough option.

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  18. Donna McCarty

    Hi Chantal, I’m looking forward to trying out this recipe tonight. I really want to do grain free sourdough version of it. How would I do a starter, is the green banana flour and water enough to create a bubbly starter? What flours do you recommend to create a grain free starter?

    Thanks so much,


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    • Hi Donna! I’ve made a grain-free starter with green banana flour before but it’s much harder to maintain than a rice or sorghum flour starter (those are not grain-free). I’ve seen many trying with cassava flour with great success. What grain-free ingredients do you have at home? Are you making the loaf without a sourdough starter first? Do you consume buckwheat flour? Buckwheat flour is easier than green banana flour. Let me know, and I will help you. I would love to try with tiger nut flour but that ingredient is much more expensive so I haven’t yet. I would rather use it in my bread recipes instead. If you consume almond flour, you could consider trying that flour as well.

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  19. Hi Chantal
    how much grain free sourdough starter do you add please

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    • Hi Francine! You’re making the grain-free loaf and would like to add some grain-free sourdough starter to the recipe? I added information in the post about it but here’s a copied paragraph from the post.
      Keep in mind, if you do try this recipe as a fermented sourdough, you will have to reduce the dry ingredients by about 1/2 cup (e.i., reduce the banana flour to 1/2 cup instead of 1 cup) and reduce the amount of water to about 1-1/4 to 1-1/2 cups total (instead of 1-3/4 cups total). And of course, you would also leave out the baking powder.
      I hope this helps! Don’t forget to let your dough rise for at least 2-4 hours (in the winter up to 6 if your kitchen is cold) or until it the dough has increased in size. You can follow the baking instructions as listed in the recipe even for the sourdough version.

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  20. Yep, other than the flour subs I followed the recipe and instructions exactly.

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  21. Stephanie Becker

    This recipe looks amazing! I am so excited to try it. What size Dutch Oven? I have a 6 quart– is that too big?

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    • Hi Stephanie! Hope you had a great Christmas! The smaller Dutch oven I use for this recipe is about 5 litres. The base is 7 inches in diameter, the top part of the dish is 9 inches in diameter and it’s about 5 inches high. A larger Dutch oven will work great as well. Let me know if you do try the recipe. Chantal

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      • Thanks again- just wanted you to know I was nervous about the bigger pan so I did 1 and 1/2 times the recipe and it came out fabulously. The crust on the first day is SO good I’m embarrassed to tell you how much I ate while it was still warm…

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        • Hi Stephanie! I’m so happy that you tested the grain-free bread recipe! It’s a very unique loaf and it makes me smile knowing that you enjoyed it as much as I do! If you have a minute do you mind rating the recipe at the bottom of the recipe post? I would appreciate that very much! Also, let us know if you made it as is (other than increasing the size) or if you made modifications to the ingredients.

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          • Sorry it took me 2 weeks to find where I had written it down. I subbed cassava flour for some of the banana flour, quinoa flour for some of the buckwheat flour, pumpkin seed flour, almond flour instead of tiger nut flour, and potato starch for some of the arrowroot. My belief is that it’s pretty hard to mess it up!

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          • Hi Stephanie! I’m so happy that you were able to tweak this grain-free bread recipe with ingredients you had on hand! I’m thrilled that it worked out for you! Did you use baking powder in your version?

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  22. i would like to ask if you could write this recipi with the sourdough version please

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  23. Thanks Chantal, this bread is a beautiful quick & easy absolute winner! It tastes way better than the small effort it took. Will be a regular here I think. I substituted the tiger flour for almond meal & sugar for honey. I really appreciate your sharing, thank you, Rachel

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    • Hi Rachel! I’m so happy to hear that you tried the grain-free bread and that you liked it! I really appreciate the time you took to let me know! Chantal

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      • Buckwheat is a grain…. I don’t understand how this bread is considered grain free?

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        • Hi Crystal! Buckwheat is a pseudo-grain, and most people on a grain-free diet can consume buckwheat. If you’re not sure, please consult your trusted medical professional. If you want to make grain-free bread and you know you can’t consume buckwheat, replace it with an ingredient safe for you.

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          • Hi,
            Would you be able to tell why my risen dough lost most of its height while baking?Also the inside was doughy, but the top and bottom were browned and felt its inside is hallow as knocked on it. My oven usually is hotter that many others, so it cooks fast. I had it at 420 farenheit and baked it for 30 minutes.
            Thank you

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          • Hi! It sounds like it did not bake for long enough. Even with your oven being hotter, this recipe needs to bake for 1 hour. If you feel it will burn when out of the Dutch oven, keep the bread in the Dutch oven for the whole time. Maybe just tilt the cover a bit for the second half of the baking time. Most gluten-free vegan bread recipe will need on average 1 hour or more of baking time to be fully baked. The exception is if you divide the dough into smaller portions for rolls or mini loaves, those will take less time. The internal temperature will reach 210°F when ready.

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        • Hi Crystal! If you can’t consume gluten-free buckwheat flour on your grain-free diet, you could always sub it for something else. Many on a grain-free diet can consume buckwheat in moderation. Buckwheat is a pseudo-grain and can be ok for some. Just like some celiacs can consume GF oats and some can’t. It’s a personal decision that you can make once you consult your medical professional.

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  24. Looks wonderful! Thanks for making this recipe. Can you include the baking powder recipe please because I don’t have that one here. Could you include how much bi-carb and tapioca and vinegar to use if just have baking powder as you mentioned? I also can’t get tigernut flour here. Would cassava be a good substitute? Can the buckwheat be swapped for almond meal? Thank you!

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    • Hi Nereda! Here’s the baking powder* recipe: Combine in a small glass jar; 1/4 cup cream of tartar, 2 tablespoons baking soda with 2 tablespoons tapioca starch. Mix, cover jar and use as you would regular baking powder. If you don’t have cream of tartar and would like to use apple cider vinegar or fresh lemon juice, I would try combining 1/2 tablespoon baking soda, 1/2 tapioca tablespoon tapioca starch (or leave the starch out as you have starch in the recipe) with 1 tablespoon of vinegar or lemon juice. If you don’t have access to tigernut flour and can consume almond meal, you can sub it 1:1. Yes, you could swap the buckwheat with almond meal or flour but if you swap two ingredients with almond meal/flour that means your loaf would only have the green banana flour and almond meal? Or would you keep the sunflower seed flour in too? I don’t want to guess, because I haven’t tried such a version myself, but if you make this loaf with a simplified combo of almond meal, banana flour and include arrowroot flour along with the psyllium, palm sugar, salt, baking powder and water, I think it should work. If you do test it, please let us know how it turns out! *Gluten-Free, Corn-Free, Aluminum-Free.

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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.