25+ Delicious Ezekiel Gluten-Free Bread Recipes to Delight Your Taste Buds

In recent years, the popularity of gluten-free diets has surged, prompting many to explore healthier alternatives to traditional bread.

Among the most nutritious options available is Ezekiel bread, which is made from sprouted whole grains and legumes, offering a unique blend of flavor and health benefits.

Not only is Ezekiel bread inherently rich in protein, fiber, and essential nutrients, but it can also be crafted to cater to gluten-free diets by using sprouted gluten-free grains.

This blog article features over 25 delicious and wholesome Ezekiel gluten-free bread recipes that will inspire your baking adventures.

From sweet loaves packed with fruit to hearty, savory versions, these recipes are perfect for anyone looking to enjoy the delightful taste and health benefits of Ezekiel bread without the gluten.

Get ready to fill your kitchen with the irresistible aroma of freshly baked bread!

25+ Delicious Ezekiel Gluten-Free Bread Recipes to Delight Your Taste Buds

Baking your own Ezekiel gluten-free bread not only ensures that you have a nutritious, wholesome option on hand but also allows you to experiment with various flavors and ingredients to suit your taste preferences.

With these 25+ Ezekiel gluten-free bread recipes, you can enjoy the rich, nutty flavors and incredible health benefits that sprouted grains offer while catering to your dietary needs.

Whether you prefer sweet, savory, or hearty loaves, there is a recipe here for everyone.

So, gather your ingredients, preheat your oven, and embark on a baking journey that promises to elevate your meals and satisfy your cravings.

Embrace the goodness of Ezekiel bread and savor the joy of homemade, gluten-free goodness!

Ezekiel Gluten-Free Bread Recipe 1: Classic Ezekiel Bread

This classic Ezekiel bread recipe uses a blend of gluten-free grains and legumes, maintaining the traditional sprouting method to enhance flavor and nutrition. Rich in protein and fiber, this bread is perfect for sandwiches or toast. Its nutty flavor and dense texture make it a wholesome choice for health-conscious eaters.

Ingredients:

• 1 cup gluten-free brown rice
• 1 cup gluten-free lentils (green or brown)
• 1 cup quinoa
• 1 cup sprouted whole grain flour (like spelt or buckwheat, gluten-free)
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water
• 2 tablespoons honey or maple syrup
• 1 tablespoon olive oil

Instructions:

1. Prepare the Grains: Rinse the brown rice, lentils, and quinoa under cold water. Soak them separately in water for 8 hours or overnight. Drain and rinse the grains and legumes again.
2. Sprout the Grains: Place the soaked grains and legumes in separate jars or containers, cover with a breathable cloth, and let them sprout at room temperature for 1-2 days, rinsing them twice a day until small sprouts form.
3. Blend the Mixture: In a blender or food processor, combine the sprouted grains and legumes with the warm water, honey (or maple syrup), and olive oil. Blend until you achieve a smooth batter.
4. Mix the Dry Ingredients: In a large mixing bowl, combine the sprouted whole grain flour and salt. Gradually add the wet mixture to the dry ingredients, stirring until fully incorporated.
5. First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan. Pour the dough into the prepared loaf pan and smooth the top.
7. Second Rise: Allow the dough to rise again for about 30 minutes, covered.
8. Bake the Bread: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, slice and serve.

This classic gluten-free Ezekiel bread is not only easy to make but also packed with essential nutrients that cater to various dietary needs. Its hearty texture and satisfying flavor make it a delightful addition to any meal. Enjoy it toasted with your favorite spreads, or use it as a base for hearty sandwiches. You can also freeze slices for later use, ensuring you always have healthy bread on hand.

Ezekiel Gluten-Free Bread Recipe 2: Ezekiel Bread with Seeds and Nuts

This nutrient-dense Ezekiel bread recipe incorporates a variety of seeds and nuts, boosting the flavor and nutritional profile. It’s perfect for breakfast or as a healthy snack. The added seeds provide a delightful crunch and extra fiber, making it a filling option for those on a gluten-free diet.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1 cup sprouted quinoa
• 1/2 cup almond flour
• 1/2 cup flaxseeds, ground
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water
• 2 tablespoons agave nectar or honey
• 2 tablespoons coconut oil, melted

Instructions:

1. Prepare the Grains: Soak the sprouted brown rice, lentils, and quinoa separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Sprout the soaked grains in jars or containers for 1-2 days, rinsing twice daily until tiny sprouts appear.
3. Blend the Ingredients: In a blender, combine the sprouted grains, warm water, agave nectar (or honey), and melted coconut oil. Blend until smooth.
4. Combine with Dry Ingredients: In a mixing bowl, combine the almond flour, ground flaxseeds, sunflower seeds, chia seeds, and salt. Pour in the blended mixture and stir until well combined.
5. Let it Rise: Cover the bowl with a damp cloth and allow the dough to rise in a warm place for about 1 hour until it doubles in size.
6. Shape and Bake: Preheat your oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top. Let it rise again for 30 minutes.
7. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.
8. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, slice as desired.

This Ezekiel bread with seeds and nuts is a powerhouse of nutrition, offering healthy fats and proteins. The unique combination of flavors from the various seeds makes each slice a delightful experience. This bread can be enjoyed on its own, with spreads, or as part of a meal. It also makes an excellent base for avocado toast or a delicious sandwich. Storing it in an airtight container will keep it fresh for several days, and freezing slices allows you to enjoy it for weeks to come.

Ezekiel Gluten-Free Bread Recipe 3: Ezekiel Bread with Herbs and Spices

This flavorful Ezekiel bread recipe incorporates fresh herbs and spices, adding a fragrant twist to the traditional recipe. Ideal for pairing with soups, salads, or as a flavorful base for bruschetta, this bread brings a burst of flavor to your meals while being entirely gluten-free.

Ingredients:

• 1 cup sprouted wheat berries (or gluten-free substitute)
• 1 cup sprouted chickpeas
• 1 cup sprouted buckwheat
• 1 cup gluten-free oat flour
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder

Instructions:

1. Soak and Sprout the Grains: Soak the wheat berries, chickpeas, and buckwheat in separate containers for 8 hours. Rinse and drain, then allow them to sprout for 1-2 days, rinsing twice daily.
2. Blend the Sprouted Mixture: In a blender, combine the sprouted grains with warm water, olive oil, rosemary, oregano, and garlic powder. Blend until smooth.
3. Mix the Dry Ingredients: In a large mixing bowl, combine the gluten-free oat flour and salt. Gradually add the wet mixture to the dry ingredients, mixing well.
4. Allow to Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour until it has doubled in size.
5. Shape the Loaf: Preheat your oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
6. Second Rise: Let the dough rise again for 30 minutes, covered.
7. Bake the Bread: Bake for 45-50 minutes until the bread is golden brown and a toothpick inserted comes out clean.
8. Cool and Slice: Cool in the pan for 10 minutes before transferring to a wire rack. Once cool, slice and serve.

This herb-infused Ezekiel bread adds a delightful twist to your meal routine, providing an aromatic experience with each bite. The combination of herbs enhances the flavor profile, making it a versatile addition to your culinary repertoire. It pairs beautifully with soups and salads or can be toasted and topped with your favorite spreads. This gluten-free bread is not only delicious but also nutritious, allowing you to enjoy the benefits of sprouted grains while savoring unique flavors. With proper storage, it remains fresh and enjoyable throughout the week.

Ezekiel Gluten-Free Bread Recipe 4: Ezekiel Bread with Dried Fruits and Nuts

This delightful Ezekiel bread recipe incorporates dried fruits and nuts, creating a sweet and nutty flavor profile that’s perfect for breakfast or a healthy snack. The combination of sprouted grains and the natural sweetness of fruits like raisins or cranberries makes this bread a nourishing option that’s high in fiber and vitamins. It’s an excellent choice for those seeking a wholesome alternative to store-bought bread.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted quinoa
• 1 cup sprouted millet
• 1/2 cup dried cranberries (or raisins)
• 1/2 cup walnuts or pecans, chopped
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon active dry yeast
• 2 tablespoons honey or maple syrup
• 2 cups warm water
• 2 tablespoons coconut oil, melted

Instructions:

1. Prepare the Grains: Rinse the sprouted brown rice, quinoa, and millet under cold water. Soak them in separate containers for 8 hours, then drain and rinse again.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice a day until you see small sprouts.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, honey (or maple syrup), and melted coconut oil. Blend until smooth.
4. Combine with Dry Ingredients: In a large mixing bowl, mix the dried cranberries, chopped nuts, cinnamon, salt, and active dry yeast. Pour in the blended mixture and stir until fully combined.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise again for about 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This Ezekiel bread with dried fruits and nuts is a delicious way to start your day or enjoy as an afternoon snack. The sweetness from the cranberries or raisins, combined with the crunch of nuts, creates a satisfying texture and flavor that pairs well with spreads like almond butter or cream cheese. This bread also stores well in the freezer, allowing you to enjoy homemade goodness whenever you crave it. Each slice provides essential nutrients, making it an excellent addition to your gluten-free lifestyle.

Ezekiel Gluten-Free Bread Recipe 5: Ezekiel Bread with Pumpkin and Spices

This cozy Ezekiel bread recipe features pumpkin puree and warm spices, making it an ideal choice for fall or any time you want a comforting bread. The pumpkin adds moisture and a subtle sweetness, while spices like nutmeg and ginger bring warmth and depth. This bread is not only gluten-free but also a great source of vitamins A and C, making it a nutritious choice for the whole family.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1 cup sprouted millet
• 1 cup pumpkin puree
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon active dry yeast
• 2 tablespoons maple syrup or honey
• 2 cups warm water
• 2 tablespoons olive oil

Instructions:

1. Prepare the Grains: Soak the sprouted brown rice, lentils, and millet separately for 8 hours. Drain and rinse them.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover with a breathable cloth, and let them sprout for 1-2 days, rinsing twice daily until small sprouts form.
3. Blend the Mixture: In a blender, combine the sprouted grains, pumpkin puree, warm water, maple syrup (or honey), and olive oil. Blend until smooth.
4. Mix with Dry Ingredients: In a large bowl, combine the salt, cinnamon, nutmeg, ginger, and active dry yeast. Pour in the blended mixture and stir until fully incorporated.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, slice and serve.

This pumpkin-spiced Ezekiel bread is a delightful and wholesome addition to your recipe collection, especially during the fall season. The natural sweetness from the pumpkin, combined with the warming spices, creates a comforting flavor that can be enjoyed at breakfast or as a snack throughout the day. Whether toasted with a pat of butter or used for sandwiches, this gluten-free bread is sure to please everyone at the table. Additionally, its nutritional benefits make it a guilt-free indulgence that fits perfectly into a balanced diet.

Ezekiel Gluten-Free Bread Recipe 6: Ezekiel Bread with Spinach and Feta

This savory Ezekiel bread recipe combines nutrient-rich spinach and tangy feta cheese, making it an excellent choice for a hearty sandwich or as a side with soups and salads. Packed with vitamins, this gluten-free bread offers a delicious way to include more greens in your diet while enjoying a flavor-packed loaf that’s both nutritious and satisfying.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted chickpeas
• 1 cup sprouted barley (or gluten-free substitute)
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon active dry yeast
• 2 cups warm water
• 2 tablespoons olive oil

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, chickpeas, and barley under cold water. Soak them separately in water for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, olive oil, garlic powder, and chopped spinach. Blend until smooth.
4. Mix with Dry Ingredients: In a large bowl, combine the salt, active dry yeast, and crumbled feta cheese. Pour in the blended mixture and stir until well combined.
5. Allow to Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes, or until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, slice and serve.

This spinach and feta Ezekiel bread is a savory delight, perfect for those who enjoy a more robust flavor in their bread. The combination of nutrient-dense spinach and tangy feta provides a delicious and healthy option that pairs well with various dishes. It can be used for sandwiches, served alongside soups, or toasted with a drizzle of olive oil for a tasty snack. This gluten-free bread not only satisfies hunger but also nourishes your body with essential vitamins and minerals, making it a fantastic addition to any meal. Store it in an airtight container to keep it fresh, or freeze slices for convenient access to homemade goodness anytime.

Ezekiel Gluten-Free Bread Recipe 7: Ezekiel Bread with Herbs and Olives

This aromatic Ezekiel bread recipe features fresh herbs and olives, creating a savory loaf that’s perfect for serving with dips, soups, or as part of a charcuterie board. The combination of sprouted grains and the briny flavor of olives not only adds a delightful taste but also enhances the nutritional profile of the bread. This recipe showcases the versatility of Ezekiel bread, making it an excellent choice for entertaining or everyday meals.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1 cup sprouted quinoa
• 1/2 cup black olives, pitted and chopped
• 1/2 cup green olives, pitted and chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water
• 2 tablespoons olive oil

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, lentils, and quinoa under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, and olive oil. Blend until smooth.
4. Mix in Herbs and Olives: In a large bowl, combine the salt, active dry yeast, chopped olives, rosemary, and thyme. Pour in the blended mixture and stir until fully combined.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, slice and serve.

This Ezekiel bread with herbs and olives is a flavorful addition to any meal, providing a delightful combination of savory notes and textures. The fresh herbs enhance the bread’s aroma, while the olives add a pleasant brininess that makes it a perfect companion for cheese, dips, or even as a base for bruschetta. It can be enjoyed fresh or toasted, making it a versatile option for breakfast, lunch, or dinner. This recipe not only brings unique flavors to your table but also packs a nutritious punch, ensuring you savor every bite while supporting your gluten-free lifestyle.

Ezekiel Gluten-Free Bread Recipe 8: Ezekiel Bread with Caramelized Onions and Cheese

This mouthwatering Ezekiel bread recipe features caramelized onions and cheese, resulting in a rich, savory flavor that elevates the traditional Ezekiel bread experience. The sweet, deep flavors of caramelized onions meld perfectly with the creamy cheese, making this bread a fantastic option for sandwiches or served alongside your favorite soups. This recipe combines the health benefits of sprouted grains with indulgent ingredients for a balanced treat.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted chickpeas
• 1 cup sprouted quinoa
• 1 large onion, thinly sliced
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 tablespoons olive oil, divided
• 2 cups warm water

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, chickpeas, and quinoa under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Caramelize the Onions: In a skillet over medium heat, add 1 tablespoon of olive oil and the sliced onions. Cook, stirring occasionally, until the onions are golden and caramelized (about 15-20 minutes). Remove from heat and let cool.
4. Blend the Mixture: In a blender, combine the sprouted grains, warm water, and remaining olive oil. Blend until smooth.
5. Combine with Dry Ingredients: In a large bowl, mix the salt and active dry yeast. Pour in the blended mixture and add the caramelized onions and cheese. Stir until well combined.
6. Allow to Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
7. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
8. Second Rise: Allow the dough to rise for another 30 minutes, covered.
9. Bake the Bread: Bake for 50-60 minutes, or until golden brown and a toothpick comes out clean.
10. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This Ezekiel bread with caramelized onions and cheese is a decadent and satisfying option that blends health with comfort. The sweetness of the onions and the creaminess of the cheese create a delightful balance that pairs wonderfully with salads, soups, or as part of a sandwich. Each bite offers a unique taste experience that elevates your gluten-free bread options. Perfect for gatherings or cozy nights in, this recipe will impress your family and friends while still being a wholesome addition to your diet.

Ezekiel Gluten-Free Bread Recipe 9: Ezekiel Bread with Banana and Almond Butter

This unique Ezekiel bread recipe combines the sweetness of ripe bananas with creamy almond butter, creating a naturally sweet and nutritious loaf that’s perfect for breakfast or a snack. The combination of sprouted grains and the healthy fats from almond butter not only makes it delicious but also provides sustained energy. This bread is a fantastic way to enjoy a gluten-free option that satisfies your sweet tooth without any added sugars.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted millet
• 1 cup sprouted quinoa
• 2 ripe bananas, mashed
• 1/2 cup almond butter
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water
• 1 teaspoon cinnamon (optional)

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, millet, and quinoa under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, mashed bananas, almond butter, and cinnamon (if using). Blend until smooth.
4. Mix with Dry Ingredients: In a large bowl, combine the salt and active dry yeast. Pour in the blended mixture and stir until fully combined.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This Ezekiel bread with banana and almond butter offers a sweet twist on traditional recipes, perfect for breakfast or a wholesome snack. The natural sweetness of bananas eliminates the need for added sugars, while almond butter provides healthy fats and protein, making this bread satisfying and energizing. Enjoy it toasted with a drizzle of honey or as a base for your favorite toppings. It’s not only a delightful treat but also a nourishing addition to your gluten-free pantry, ideal for those who want a deliciously sweet and healthy option. Store any leftovers in an airtight container, or freeze slices for a quick grab-and-go breakfast!

Ezekiel Gluten-Free Bread Recipe 10: Ezekiel Bread with Pumpkin and Spices

This delightful Ezekiel bread recipe combines the earthy sweetness of pumpkin with warm spices, creating a comforting loaf that’s perfect for the fall season or any time of year. Packed with nutrients from sprouted grains and the added benefits of pumpkin, this bread is not only delicious but also provides a good source of fiber, vitamins, and minerals. The aromatic spices of cinnamon, nutmeg, and ginger add a wonderful warmth that makes this bread a cozy addition to your breakfast table or an excellent base for sandwiches.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted oats
• 1 cup sprouted quinoa
• 1 cup canned pumpkin puree
• 1/4 cup honey or maple syrup
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups warm water

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, oats, and quinoa under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, pumpkin puree, honey (or maple syrup), warm water, and spices. Blend until smooth.
4. Mix in Dry Ingredients: In a large bowl, combine the salt and active dry yeast. Pour in the blended mixture and stir until fully combined.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This pumpkin spice Ezekiel bread is a perfect way to embrace the flavors of the season while enjoying the health benefits of sprouted grains and pumpkin. It serves wonderfully as a breakfast toast topped with butter or cream cheese, and it can also be a delightful addition to your holiday meals. The spices not only enhance the flavor but also offer additional health benefits, making this bread both delicious and nutritious. Whether enjoyed fresh out of the oven or toasted with your favorite spread, this bread will warm your heart and nourish your body.

Ezekiel Gluten-Free Bread Recipe 11: Ezekiel Bread with Apple and Cinnamon

This Ezekiel bread recipe features the sweet and tart flavors of apples combined with warm cinnamon, resulting in a fragrant and tasty loaf that’s perfect for breakfast or a snack. The combination of sprouted grains and apples adds moisture and natural sweetness to the bread, making it a delightful treat. This recipe is not only flavorful but also packed with nutrients, making it a healthy choice for gluten-free eaters looking for something satisfying and wholesome.

Ingredients:

• 1 cup sprouted spelt flour (gluten-free)
• 1 cup sprouted brown rice
• 1 cup sprouted quinoa
• 1 large apple, peeled and grated
• 1/4 cup honey or maple syrup
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 teaspoons ground cinnamon
• 2 cups warm water
• 1/2 cup chopped nuts (optional)

Instructions:

1. Soak the Grains: Rinse the sprouted spelt flour, brown rice, and quinoa under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, grated apple, honey (or maple syrup), warm water, and cinnamon. Blend until smooth.
4. Mix in Dry Ingredients: In a large bowl, combine the salt, active dry yeast, and optional chopped nuts. Pour in the blended mixture and stir until fully combined.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This apple cinnamon Ezekiel bread is a delightful way to enjoy the flavors of fresh apples and warm spices. It’s perfect for breakfast when toasted with a bit of butter or cream cheese, and it can also serve as a delicious snack throughout the day. The sweetness of the apples naturally complements the nutty flavor of the sprouted grains, creating a wholesome and satisfying loaf. This bread not only satisfies your cravings but also nourishes your body with essential nutrients, making it a wonderful addition to your gluten-free diet.

Ezekiel Gluten-Free Bread Recipe 12: Ezekiel Bread with Sunflower Seeds and Honey

This Ezekiel bread recipe is enhanced with crunchy sunflower seeds and a touch of honey, creating a flavorful and nutritious loaf that’s perfect for any occasion. Sunflower seeds provide healthy fats, protein, and a satisfying crunch, while honey adds a natural sweetness that enhances the overall flavor. This bread is not only versatile, but it also pairs wonderfully with a variety of spreads and toppings, making it an excellent choice for breakfast or as a side with soups and salads.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1 cup sprouted quinoa
• 1/2 cup sunflower seeds, toasted
• 1/4 cup honey
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, lentils, and quinoa under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, honey, and salt. Blend until smooth.
4. Add Sunflower Seeds: In a large bowl, combine the active dry yeast and the blended mixture. Fold in the toasted sunflower seeds.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This sunflower seed and honey Ezekiel bread is a deliciously crunchy and sweet option that can brighten any meal. The sunflower seeds not only contribute texture but also provide additional nutrients, making this bread a great source of energy. Perfect for toasting, slathering with almond butter, or simply enjoyed on its own, this bread offers flexibility for various meals and occasions. Its wholesome ingredients ensure you’re not just indulging but also nourishing your body, making it an essential part of your gluten-free baking repertoire. Enjoy a slice with your morning coffee or as a satisfying afternoon snack!

Ezekiel Gluten-Free Bread Recipe 13: Ezekiel Bread with Flaxseeds and Honey

This nutritious Ezekiel bread recipe incorporates ground flaxseeds, offering a rich source of omega-3 fatty acids and fiber, combined with the natural sweetness of honey. The use of sprouted grains and seeds not only enhances the nutritional profile but also contributes to a delightful texture. This bread is perfect for those seeking a healthy option for breakfast or as a snack, providing sustained energy and essential nutrients to support an active lifestyle.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1 cup sprouted millet
• 1/2 cup ground flaxseeds
• 1/4 cup honey
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water
• 1/4 cup sunflower oil (optional)

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, lentils, and millet under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, honey, ground flaxseeds, and salt. Blend until smooth.
4. Mix in Dry Ingredients: In a large bowl, combine the active dry yeast and the blended mixture. Stir until fully combined.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This flaxseed and honey Ezekiel bread is not only delicious but also incredibly healthy. The inclusion of ground flaxseeds adds a nutty flavor and a host of health benefits, including improved heart health and digestive support. This bread can be enjoyed in a variety of ways, whether toasted with a spread of almond butter or served alongside a hearty soup. Its naturally sweet flavor makes it a great choice for both breakfast and snacking. Incorporating this bread into your diet is an excellent way to add wholesome nutrients while enjoying a flavorful treat.

Ezekiel Gluten-Free Bread Recipe 14: Ezekiel Bread with Coconut Flour and Almonds

This recipe combines the goodness of sprouted grains with the lightness of coconut flour and the crunch of almonds, resulting in a unique and flavorful Ezekiel bread. Coconut flour is high in fiber and adds a slight sweetness, while almonds contribute protein and healthy fats. This bread is versatile enough to be used for sandwiches or enjoyed toasted with a drizzle of honey, making it an excellent addition to your gluten-free diet.

Ingredients:

• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1 cup sprouted oats
• 1/2 cup coconut flour
• 1/2 cup chopped almonds (toasted)
• 1/4 cup honey or maple syrup
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water

Instructions:

1. Soak the Grains: Rinse the sprouted brown rice, lentils, and oats under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, honey (or maple syrup), salt, and coconut flour. Blend until smooth.
4. Add Almonds: In a large bowl, combine the active dry yeast and the blended mixture. Fold in the chopped almonds.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This coconut flour and almond Ezekiel bread is a delightful and nutritious option that satisfies cravings while maintaining a healthy profile. The combination of coconut flour and almonds not only enhances the flavor but also ensures a good balance of protein and healthy fats. This bread is versatile and can be enjoyed as a sandwich base or toasted for breakfast with your favorite spread. Incorporating this bread into your meals is a delicious way to enjoy the benefits of sprouted grains and healthy ingredients, making it a fantastic addition to your gluten-free repertoire.

Ezekiel Gluten-Free Bread Recipe 15: Ezekiel Bread with Chia Seeds and Blueberries

This colorful and nutritious Ezekiel bread recipe features the superfood chia seeds and fresh blueberries, creating a delightful loaf that’s bursting with flavor and health benefits. Chia seeds are an excellent source of omega-3 fatty acids, fiber, and antioxidants, while blueberries add natural sweetness and a vibrant color. This bread is not only delicious but also provides a great way to incorporate more fruits and seeds into your diet, making it a perfect choice for breakfast or snacks.

Ingredients:

• 1 cup sprouted quinoa
• 1 cup sprouted brown rice
• 1 cup sprouted lentils
• 1/2 cup chia seeds
• 1 cup fresh or frozen blueberries
• 1/4 cup honey or maple syrup
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 cups warm water

Instructions:

1. Soak the Grains: Rinse the sprouted quinoa, brown rice, and lentils under cold water. Soak them separately for 8 hours, then drain and rinse.
2. Sprout the Grains: Place the soaked grains in jars or containers, cover them with a breathable cloth, and let them sprout for 1-2 days, rinsing them twice daily.
3. Blend the Mixture: In a blender, combine the sprouted grains, warm water, honey (or maple syrup), salt, and chia seeds. Blend until smooth.
4. Fold in Blueberries: In a large bowl, combine the active dry yeast and the blended mixture. Gently fold in the blueberries.
5. Let it Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Loaf: Preheat the oven to 350°F (175°C). Grease a loaf pan and pour in the dough, smoothing the top.
7. Second Rise: Allow the dough to rise for another 30 minutes, covered.
8. Bake the Bread: Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
9. Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve.

This chia seed and blueberry Ezekiel bread is a flavorful and nutritious choice that’s perfect for breakfast or a healthy snack. The combination of chia seeds and blueberries not only enhances the taste but also provides an abundance of health benefits, including improved digestion and antioxidant properties. This bread can be enjoyed fresh, toasted, or as a base for delicious toppings such as yogurt or nut butter. By adding this recipe to your gluten-free collection, you’re not only treating yourself to something delicious but also fueling your body with essential nutrients that support overall well-being.

Note: More recipes are coming soon!