A nutrient dense, clean bread which is  gluten free, yeast free, lactose free and phytic acid free. Perfect for people with food allergies and intolerances like coeliac patients and lactose intolerants.

Gluten sensitivity

[dropcap]N[/dropcap]owadays, due to genetic manipulation of grains, these grains contain more gluten. This may be a cause of an increased amount of people having difficulties tolerating grains, something often referred to as ‘gluten sensitivity‘. ‘Gluten sensitives’ often feel better when they limit or eliminate gluten containing grains or when they eliminate only certain gluten containing grains.

The fact is though that there has too little scientific evidence been done to conclude that the cause of these reactions are gluten. These reactions and complaints might as well be caused by something else in gluten containing grains.  My advice is that if you feel better eliminating gluten containing grains, you can keep doing so. 

Celiac disease

Celiac desease is something very different from gluten sensitivity. Celiac patients are very allergic to gluten and simply cannot tolerate them. Gluten destroy the inside of Celiac patients intestine, which can result in severe malnutrition. Celiac patients should eliminate all gluten from their diet.

Phytic acid and yeast free

Some people don’t react well to yeast, as it can cause bloating of intestines. Phytic acids binds minerals and may theoretically cause malnutrition. Both can be found in ‘regular’ bread. The recipe for the bread I am sharing here is phytic acid and yeast free. 

My favorite gluten-free flours

Limiting or eliminating gluten containing grains to your diet means giving up a very convenient, delicious food: bread. Wait, wait, wait … did you think you have to give up bread? You are wrong, girl! I have found a perfect combo of gluten-free flours to make a very healthful, gluten-free bread:

All three of them are of high nutritional value, each of them in a bit different way than the other. They furthermore complement each other in the baking process, increasing the quality and taste of the bread. I therefore prefer to combine these three flours when baking my own gluten-free bread.

Chia seeds for health & binding

I have also added chia seeds to the recipe. Chia seeds are omega 3-rich; a nutrient I see as a base nutrient that you should make sure to incorporate on a daily base. It makes your skin pretty, keeps away wrinkles, gives virility a push in the back and what not. Soaked chia seeds are furthermore one of my favorite natural substitutes for gluten in baked products, as they bind ingredients like gluten do.

mixing eggs

kneeding the dough for the bread


Would you like to give this recipe a try? Here’s how I make my gluten-free sesame seed crust bread:

Teff Coconut Buckwheat Bread with Chia & Sesame Seeds

 gluten free bread with avocadoServing suggestion: top your gluten free bread with avocado

Serves: 10×30 cm bread or about 16 thick slices

Kitchen aid: 10×30 cm tin loaf pan, mixing bowl, mixing machine, oven.

Time: 15 minutes to prepare, 1:40 min. to bake on low temperature.

  • 1.8 C/220 gr buckwheat flour
  • 0.85 C/110 gr teff flour
  • 0.8 5C/110 gr coconut flour
  • 7.8 oz/230 ml lukewarm water with gas
  • 4 eggs, 1 egg white for the crust (make sure the eggs are on room temperature)
  • 0.25 C/32 grams soft coconut oil (melted)
  • a bit of coconut oil to grease tin loaf
  • 2 tbs tartaric acid
  • 20 drops of Stevia
  • 2 tbs chia seeds, 10 minutes soaked in 120 ml warm water
  • 3 tbs sesame seeds (slightly grinded) 
  • Pre-heat the oven at 85°C/185°F
  • Combine the flours and 4 whole eggs in a kithen machine preferably with kneading hooks and process until the ingredients blend.
  • Add stevia, coconut oil and tartaric and keep kneading for a minute.
  • Now slowly add water while mixing and continue kneading.
  • Put the dough in the greased loaf, coat egg white on top of the dough and top with sesame seeds.
  • Bake the bread at 85°C/185°F for 40 minutes.
  • After 40 minutes, continue baking for an hour at 175°C/350°F.

Straight after baking the bread should be taken out of the oven to let it cool down. When cooled down, slice off its butt and top it with something healthy like organic nut butter or avocado.

The bread can be kept fresh for about 3 days, wrapped up in paper or a container. You can also store it in your freezer and slice off parts every morning.

Gluten free bread with sugar free blackberry chiaseed jam

 Hmm, topped with natural chia-raspberry jam! Make your own sugar free jam

I hope you’ll enjoy my recipe!


  1. What’s your favorite spread to put on your bread?
  2. Do you limit or eliminate gluten? 


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Over auteur

Hoi! Ik ben Angela; meisje-van-30-en-nog-iets, vrouw van, mama van een dreumesjongen en een nu ECHTE #fitchick. Model, diginerd, foto- & filmhobbyist. Van origine MSc in Communicatie gespecialiseerd in gezondheidsvoorlichting.

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