Raw gluten-free bread recipe (or bake it in the oven!)

Is it just me, or does anyone else feel a twinge or guilt or remorse when reaching for a simple slice of bread these days? Whether you are gluten-intolerant, diabetic, or weight-watching you can now eat bread again and feel good virtuous at the same time!

Wherever we click it’s now easy to find all types of bread recipes using healthier ingredients. In part this is due to the ‘mainstreaming’ of ingredients once only seen at health food stores. When I began working for Canada’s health food magazine in 1986 ingredients such as chia, flax, hemp seeds, stevia and quinoa where unknown to all but the “crunchy granola” crowd. Not so anymore. It’s finally trendy to take control of our diets and talk about it out loud. So here we go!

Thermomix is a great tool for bringing together people of all culinary and dietary persuasions. The super kitchen machine that is best-loved around the world is valued for a wide range of applications ranging from raw foodism, basic family fare, to Haute Cuisine and molecular gastronomy. And as we share experiences with other  Thermomix fans to expand our own horizons, we’re all learning, motivating, and having more fun than regular cooks (imho)! Case in point is this raw bread recipe ;-)

small loaf of awesome raw bread

Thanks to an inspiring video by raw food chef Russell James, I’ve moved on to develop my own recipe for a perfectly flexible gluten-free bread that can be made raw — or not. Start with the raw version and for those who are not raw purists, put a few slices in the toaster! Or if there’s no dehydrator at your house, bake it at your oven’s lowest setting for a quicker, lightly baked version. Slice it thin or thick, depending how greedy hungry you are. I love this recipe because it uses almonds, chia seeds, and psyllium husk for a higher-protein, higher-fibre result that should help lower cholesterol. If you enjoy the dense texture of a traditional vollkornbrot or pumpernikel, you’ll be in sensory heaven (even without rye). Those who prefer a dryer, lighter sandwich slice can toast it for more ‘crunch’. Either way, this is an exquisite full-flavored sensation that is as healthy as it is versatile. (My own preference is the savoury “Raw Onion Bread” version below, but it’s just as easy to turn this into a raw or toasted Cinnamon-Raisin bread for breakfast occasions.)

The photo at the top of this page shows the “Raw Onion Bread” used in a sandwich. The raw bread seen directly above this paragraph used young coconut flesh instead of onion, dates instead of raisins, and fewer seasonings. Either way, the dough is very pleasant to work with. Yields 2-3 small loaves, but don’t be fooled by the tiny size — they slice easily and each slice is very satisfying! Tastes great with raw, vegan or meaty fillings. Add protein such as cheddar, goat cheese or chicken for a quick well-balanced meal. Try it toasted with peanut butter. Or forget the peanuts and just add butter.

Raw (or low-baked) Onion Bread
Includes substitutions for Cinnamon-Raisin Bread. See notes below recipe for making an unflavoured version.
Yields 2-3 tiny loaves

Thermomix recipe
(use organic if possible)

200 g. raw almonds
100 g. raisins (or dates)
60 g. flax seed
60 g. psyllium husks
25 g. Chia seeds (any colour)
200 g. onion (quartered)
2 cloves garlic
½ lemon (peeled and seeded)
25 g. sun-dried tomatoes (if your dry tomatoes are steeped in oil, use 20 g.)
1½ tsp salt
optional seasonings for onion bread: pinch garlic flakes, rosemary, oregano, sage
optional for both versions: cold-pressed flax oil for coating loaves prior to drying.
For cinnamon raisin bread: omit garlic and tomatoes. Substitute fresh young coconut flesh for the onion. Omit optional seasonings above and add: 2 tsp cinnamon, additional 50 g raisins.

Thermomix recipe Instructions

  • Put almonds and raisins/dates into a bowl and add water to soak for a few minutes or more. (I soak mine for all long as it takes to prepare the other ingredients and do the next two steps. By the time we add these to the Thermomix, they’ll have soaked long enough. But if you want to soak yours an hour ahead, that will work too. This recipe is quite forgiving.)
  • Add flax seed, psyllium and chia to a dry Thermomix bowl. Mill for 8 seconds/speed 8.  Remove from Thermomix and set aside. (No need to clean the Thermomix.)
  • Put onion, garlic, lemon, sun-dried tomatoes, salt and any optional seasonings in Thermomix.  Mince for 7 seconds/speed 7.
  • Strain the almonds and raisins and shake off excess water. Add these to Thermomix and mince for 10 seconds/speed7.  Push food down sides of bowl and repeat.
  • Set timer for 1 minute of kneading (intermittent/wheat symbol). While the machine is kneading, continue adding the reserved dry seed mix through the hole.
  • Turn Thermomix upside down over baking mat or work surface to release the dough. Press dough together into a large ball. (Notice how “spongy” it is? It should have a nice semi-dry, semi-wet consistency and should just hold together when pressed. It’s a surprisingly lovely dough that almost feels yeasty, but without the addition of yeast or flour, simply because of the psyllium fibre.) Continue to turn the dough while pressing into a ball. The goal is to make it stick together as much as possible. If your dough feels wet, then sprinkle with a little more psyllium. (I’ve never needed to do this, but if too much water was in the nuts, this might happen.)
  • Once the dough is compressed and holds together nicely, divide into three small loaves. Press these firmly as you form to prevent “cracking”.  (see note below)  If using a dehydrator, dry at 115°F for 15-16 hours. If using a conventional oven, place loaves on a raised cookie rack to ventilate while baking at 100°C for 3-4 hours. (This helps ‘dry’ the bread as it bakes.)

Notes about oil:  It’s not necessary, but I’ve fallen into the habit of brushing smearing smoothing over the loaves with a drop or two of a nutritional (raw) flax oil (though any oil will do) before setting them into dehydrator or oven. This is to prevent dry cracks from forming on the crust.
Notes for less flavorful raw bread: Substitute 280 g. young coconut flesh for the onion. Eliminate the garlic, lemon, sun-dried tomatoes, herbs and spices. Instead of using ½ lemon try using a tablespoon of water or coconut water.

Want more?

 

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See 58 comments from people who cook with Thermomix:

  1. Bee Keough February 24, 2012 at 4:33 pm #

    Wow! That sounds amazing. Can’t wait to try it!

  2. ThermomixBlogger Helene February 24, 2012 at 5:58 pm #

    Hi Bee — it’s not traditional bread by any means, but I’ve been feeling so healthy since starting my (anti-diabetes) diet and using only this bread. A surprisingly satisfying substitute whenever those yeasty bread cravings hit. At least I can still eat this with cheese ;-)

  3. Marian Hearn February 24, 2012 at 9:37 pm #

    Any substitute for psyllium which I can’t tolerate. Sounds yummy.

  4. ThermomixBlogger Helene February 24, 2012 at 10:55 pm #

    Hi Marian — sorry you can’t tolerate psyllium, and thanks for asking this question. Some people use flax seed as a substitute, but in this case it wouldn’t be my first choice. Other substitutes for psyllium include oat bran and this would be my preference, of the two — but only for those are gluten-tolerant only. In this recipe the psyllium does two things, it serves to dry out the other ingredients and it adds a light fluffy quality to the dough, rendering it almost sponge-like. Neither of these can be quite done in the same way by substituting flax.

    Here’s what I would do. You are looking to replace 60 g of psyllium which is very light and fluffy, so ideally, you want something equally light and fluffy. I would increase the Chia to 40 g., and increase the flax to 75 g, then I would add either 40 g. dried coconut OR (if gluten is tolerated) 40 g. oat flakes OR 30 g. oat bran.

    Hope this helps!

  5. Marian Hearn February 25, 2012 at 3:06 am #

    Will let you know how it goes. Much to hot to cook or do anything at the present. Almost 40c in Tasmania!!!!!!

  6. Tebasile February 25, 2012 at 9:14 am #

    Yumm Helene …… this looks delicious. I made his macadamia cheese recipe, it would be perfect with your bread :-) .
    My coconuts are waiting in the fridge for the cinnamon bread recipe….

  7. ThermomixBlogger Helene February 25, 2012 at 10:43 am #

    Hi Tebasile — I have wanted to make Russell James macadamia cheese recipe too! Not had a chance yet but can’t wait to try. You’re right, it should be perfect with this bread!

  8. Mara February 25, 2012 at 11:34 am #

    It looks nice but I think I’m going to keep doing my regular bread at home, all the ingredients are pantry staples. Many of the ones you list above I had never heard about until right now! Thank God we have no celiacs, no diabetics and nobody watching their weight just yet. But it does look good. And by reading I just got a craving for peanut butter so I think I will buy peanuts on monday to make some. Thanks!

  9. ThermomixBlogger Helene February 25, 2012 at 11:48 am #

    Hi Mara — Oh how I wish I could eat doughy white bread with abandon! It’s take a bit of effort to transition away from regular bread, but it gets easier all the time — especially with Thermomix of course. Here is an interesting fact –> Do you know where most Google searches for “raw food” recipes come from? Of all the cities in the world where there are raw foodies, most are in Vancouver, Canada. Fascinating fact, for me at least ;-) (Too bad all those Canadian raw foodists don’t know about Thermomix… yet.)

  10. Quirky Jo February 25, 2012 at 12:29 pm #

    Oh my goodness, Helene! This recipe is amazing, and just what I needed!! I’ve developed an addiction for young coconut water, and can’t keep up with the coconut meat, so this will be perfect! (Not to mention that i’ve been trying to avoid grains!) Now I’m really going to have to get that dehydrator I’ve been wanting – my old one died. Thanks so much for this recipe!! xx

  11. ThermomixBlogger Helene February 25, 2012 at 1:54 pm #

    Hi Jo — yes, it’s a great way to use up coconut flesh! I was making it with coconut flesh at first but each young coconut costs $3 here! Onions are cheaper and oh so savoury, plus they’re always plenty in my pantry ;-) Young coconut water is addictive — such a crazy good treat. I can just imagine that you might have to sneak it when your kids aren’t looking because I’m sure they would love it too. Hope you get a new dehydrator soon!

  12. Cathy February 25, 2012 at 2:21 pm #

    This sounds great! We’ve been experimenting with grain free bread with varied success. Do you have an unflavoured recipe? Also, I thought that oats weren’t suitable for coeliac (although we’re still very new to coeliac).

  13. ThermomixBlogger Helene February 25, 2012 at 3:57 pm #

    D’OH — you are so right about the oats Cathy. Thanks for reminding me and I have now clarified my comment accordingly — thanks! I am also going to add a note into the recipe above to help folks who want to make an unflavoured version. Cheers!

  14. Oriana May 28, 2012 at 9:24 pm #

    Im going to make this bread for me tonight. Just one question though, what could i substitue the almonds with as i have 2 children that at allergic to nuts. Makes it hard when i try to make anything “raw”.
    Cheers :)

  15. ThermomixBlogger Helene May 28, 2012 at 9:46 pm #

    Wow Oriana, that’s a great question. I’m sure Quirky Jo could answer it very well, but me… ummm …not so sure. Can they eat coconut? (some people with nut allergies can still eat coconut) If so, I’d make some coconut flour/meal and try that first, though it will alter the flavour for sure. Otherwise, I’d try grinding sunflower seeds to replace the almonds. For the primary ingredients you could try tweaking them something like this:

    175 g. raw sunflower seeds
    100 g. raisins (or dates)
    70 g. flax seed
    70 g. psyllium husks
    30 g. Chia seeds (any colour)

    Would love to hear about your success as you find a way through this ;-)

  16. Sue June 15, 2012 at 5:08 am #

    I don’t have a thermomix yet. how could I make this delicious bread?

  17. Stephane June 15, 2012 at 3:10 pm #

    Hi Helene, I’ve just received my spatulas. You are super fast and nice packaging ! (only 4 days from Canada to France) Now let’s try the French savoir faire ;-) Many thanks for your manual comment on the invoice

  18. ThermomixBlogger Helene June 16, 2012 at 1:53 pm #

    Ahhh Stephane — un grand merci à toi aussi ;-)

    Only FOUR days to France!?! … (and only THREE days to a customer in Ireland recently). Wow… thank you for this is great news thanks so much for letting me know, and for your kind feedback. My biggest thrill is to share the kitchen kits with Thermomix friends like you, who are all around the world. The fun for me is when I pack each order and read the names and places on the address labels. Life is full of surprises and I never thought I would be doing this — selling spatulas online. Each day brings new orders but it’s all the new connections that are the best reward. Encore, merci ;-)

  19. ThermomixBlogger Helene June 16, 2012 at 1:57 pm #

    Hi Sue — wonderful to know you are inspired by a Thermomix recipe when you don’t have the machine yet! Who knows, maybe some day you will own one… until then, you can try the recipe using a Vitamix or other powerful food processor to help. I have only done it with a Thermomix ;-)

  20. Denise K-D June 20, 2012 at 11:34 am #

    Hi Helene,
    The notes for unflavoured raw bread stop at ‘instead of using ½ a lemon,’

    Where can I find the rest of the instructions?

  21. ThermomixBlogger Helene June 23, 2012 at 11:52 am #

    Yikes Denise, this IS embarrassing! So sorry to leave you hanging. I have updated the end of the article now — many thanks for drawing my attention to this glitch ;-)

  22. Lorraine July 12, 2012 at 3:39 am #

    Hi Helene, Thanks for a wonderful website. I am new to thermomix but had a local consultant try this with me. It smells amazing. Can’t wait for it to cool down to try it. Just wondering how long the bread would keep and what is the best way to store it. Thanks

  23. Lorraine July 12, 2012 at 7:38 pm #

    Hi Helene, Just to let you know that the bread is fantastic. Love the flavor and texture. Am already thinking about other favors that would work well. Thanks for the inspiration! Just waiting now for my own Thermomix to arrive.

  24. ThermomixBlogger Helene July 12, 2012 at 7:54 pm #

    Lorraine! Sorry I did not see your first post until now because I am just back from a week of camping.

    Let me tell you this bread is a very good ‘keeper’. I can’t say exactly how long, as I usually use it up before it expires, but I have kept if weeks even. (This only happened because I lost half a wee loaf in the fridge and when I found it I was astounded at how it had retained its quality.) This one had been stored in a green plastic bag. These are the bags usually sold for keeping vegetables longer in the fridge — they claim to control the oxidization or something. They are somewhat controversial these days because some people say they don’t help keep food any longer than usual, but I’ve been using these bags for years with great results. … maybe it depends on the brand or the quality, etc. All I know is that my bags are green and very old because I wash them and reuse them a LOT ;-) So glad you had success with this raw bread recipe. For those of us who enjoy this kind of thing, it’s super!

  25. Denise K-D July 25, 2012 at 12:48 am #

    I made these today, (onion bread version). They are very, very small, 4″ by 2½ “. They are dry on the outside and moist on the inside, and they crumble. Are they meant to be like this? Why do they have to be 3 tiny loaves and not one regular size loaf? I don’t see how I could make sandwiches out of the bread though it does taste delicious, and I would like to make it again..

  26. Denise K-D July 25, 2012 at 12:51 am #

    Did I mention it tastes delicious :)

  27. Tenina July 25, 2012 at 3:50 am #

    Oh Helene, how can I keep up?? The pics are awesome and the recipe sounds incredible…I am excited to try this.

  28. ThermomixBlogger Helene August 2, 2012 at 8:40 pm #

    Hi Denise: Sorry for the delay in responding to your question. I have been super busy sending out order for Kitchen Kits and then three days ago suffered a hacker attack on the blog. Yikes! But all is I hope back to normal (almost!) and now I can breathe and try to answer your question:

    Yes, they are small but still good… as you said ;-) (I make small sandwiches which are better for my waistline…) We make three loaves instead of one large one because if it were one large one the middle wouldn’t really dry out. It would be very moist, and only the crust would be dry and breadlike. Mine do not crumble so I’m not sure what that’s about. Did you moisten your knife before slicing? I would try that and I would use a moist slicing knife rather than the traditional serrated bread knife. So glad you liked it enough to try again!

  29. Denise K-D August 2, 2012 at 9:38 pm #

    Thanks Helene, I wondered if my mixture was too dry and if I should add water. I haven’t used a wet knife or a slicing knife, so I will try that. It really is lovely bread, very unusual and so fragrant.

  30. ThermomixBlogger Helene August 3, 2012 at 8:38 pm #

    Could be that a bit of water would help… but you don’t want it too wet either…. ;-)

  31. Bernadette March 28, 2013 at 3:24 pm #

    Hi Russell,
    Just found this recipe last night and would like to give it a go. Question for you: I don’t have a thermomix but have a vitamin and kitchenAid 9 cup exact slice. Could you give me an idea as to how your instructions would translate?

  32. ThermomixBlogger Helene March 29, 2013 at 12:48 pm #

    Hi Bernadette; The recipe above is my conversion of a Russell James recipe. Here is a link to the original raw bread video that inspired me. You’ll see in Russell’s version that he does not use Thermomix ;-)

  33. lara April 16, 2013 at 12:37 am #

    I was wondering if the lemon juice can be substituted? Would apple cider vinegar maybe work? Thanks! X

  34. Pam April 22, 2013 at 11:04 pm #

    what could i use if not enough coconut flesh, only have 180g coconut flesh . Need 100g of what onion or apple or fruit Help please

  35. ThermomixBlogger Helene April 23, 2013 at 11:15 pm #

    Hi Pam; Sure you could make up the balance with onion… Maybe zucchini would work too. Not sure about apple because it might turn brown and mushy but you could try it and see…

  36. Troye June 2, 2013 at 9:21 am #

    This looks amazing! I do not have a thermomix but I do have a vitamix. I will have to try this I am new to raw eating and am looking forward to trying this when I finish my juice fast in a week and a half!

  37. Nicolette June 6, 2013 at 8:34 pm #

    I don’t have a Thermomix. I am very interested in making the raw sandwich bread. I have a round dehydrator or an oven to use to make this bread. I am also having trouble with the ingredient conversions. Can you please translate the recipe into cups, tablespoons, and teaspoons from grams. Thank you! Anxiously waiting!

  38. Daniela September 17, 2013 at 5:38 am #

    Helena,
    This is a wonderful recipie. I did it as you sugest with onion, and a bit less raisin and it turn out great!! Love it!! I can believe it fieles like eating bread, very nice taste.
    I have diabetes so I need to cut High carb food. How can I replace the raisins? What other fruit or vegetable with low carb would you suggest for replacement? Thanks!!

  39. Salla Oinas February 1, 2014 at 2:02 pm #

    Hello! I tought that raw food means under 45 cooked food? So I wanted to know that if I just add half more time to this. that I keep it almost 10h in oven so do you think that it is not going to crack?

  40. Suzi February 2, 2014 at 12:39 pm #

    Im probably the only one in my family who will eat this. How long will it keep fresh after making? Can it be frozen? The dough or the final bread?

  41. Wawa August 11, 2014 at 3:14 am #

    Hi, Helena. The bread looks great.
    I’d like to try this but we do not have a dehydrator. Any other way to work on it with oven but not baking it? We eat raw food and do not heat them over 40C.

  42. ThermomixBlogger Helene August 11, 2014 at 10:07 pm #

    Hmmmm…. not sure about this, as I’d have to test it before giving a qualified answer. (What I really want to say is that you might want to think about getting a dehydrator. I have just moved up from an Excalibur to a Sedona and life is so exciting!!! I HIGHLY recommend the Sedona!)

  43. MJ October 10, 2014 at 9:00 am #

    Hi, I love this recipe, but I live in the US. What is a Termomix and what could I use in it’s place? Thanks for posting this yummy looking recipe.

  44. Anna December 9, 2014 at 12:27 pm #

    Hi! I’d love to make this bread, but i don’t have a thermomix. I’m wondering if I could use my magimix and just process for a shorter or longer time, depending. Maybe I’ll just try it out and see how it goes! ;) thanks!

  45. ThermomixBlogger Helene December 9, 2014 at 1:33 pm #

    Hi Anna: Here is a link to a video recipe for Garlic Bread from raw food chef Russell James. I think this is the recipe that inspired my own version. (not sure any more as that was some years ago now…) Russell does not use a Thermomix, so his method should be totally accessible to you. Have fun!

  46. marilyn March 12, 2015 at 2:32 pm #

    Hi! The bread look delicious! If i don’t have a thermomix, what can i use?

  47. ThermomixBlogger Helene March 12, 2015 at 2:43 pm #

    Hi Marilyn — check my comment/reply directly above yours… it has a link to the non-Thermomix recipe by raw food chef Russell James :)

  48. Elaine May 11, 2015 at 9:56 am #

    Thanks for adding this recipe to the Healthy Living Link Party. We appreciate it!

  49. Jocelyn August 7, 2015 at 9:19 am #

    This looks like the ultimate bowel bread. Knowing me, I’d make it and eat most of the loaf in one sitting then regret that decision for two days haha.

    I’m making it, though. Wish me luck and self control ;)

  50. Sandra McPherson August 10, 2015 at 10:58 pm #

    I love this recipe but I was wondering what i can either add or subtract to make ie more of a sweet type of fruit loaf. But nothing too sweet i am not a sweet tooth
    Blessings
    Sandra

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