Eating gluten-free (or lectin-free) does not mean you need to give up baking and eating good bread. Making sourdough bread at home with grains that are gluten-free (or lectin-free) is simple.
Many gluten and lectin-free recipes I see for sourdough bread include a long list of ingredients, some of which I have never used in my kitchen. These breads may be partially successful in replicating the airy crumb of a bread with gluten at’s not my style. I want something simple, made from easy to access ingredients.
Millet and Sorghum are grown here in Italy and my family were already eating them (most often in my sourdough polenta and sourdough polenta bread – video recipes here), so I turned my attention to using them for a sourdough bread. On their own these grains don’t bind well, meaning the loaf ends up really crumbly. To help it ‘stick’ together I use either psyllium husks or ground linseed. The linseed has a stronger flavour but it more easily available. Go with what you can find.
Lectin Free Brazilian Cheese Bread
This bread has five ingredients – sorghum flour, millet flour, ground linseed, salt and water. You can buy the millet and sorghum flour (and if you do you’ll probably end up with a bread that has a finer crumb than mine!) or you can, as we do, grind the grains yourself using a home-mill.
To keep this 100% gluten-free (or lectin-free), you’ll need a gluten-free sourdough starter (find my instructions for this here). Do ensure that your water is non-chlorinated (use a filter or leave it to stand out overnight to allow the chlorine to evaporate).
The loaf is baked in a 900g/2lb tin with a lid. If you do not have a loaf tin with a lid, you can create a lid by tenting the tin with aluminium foil.
Instant Pot Gluten Free Bread
Note: This bread is relatively dense. It will not rise like a gluten bread will. It’s shelf life is short too (through it can be increased by grilling or heating slices). It is however, simple to make, doesn’t require proprietary gluten-free flour blends
1/ Mix the psyllium husk or the ground linseed (depending on which you are using) into into 300ml of the water and let it stand for 20 minutes to facilitate thickening.
3/ Pour the water/starter mix into the dry ingredients and stir well with a spoon. Add further water if your mix needs it – you want to end up with a thick paste.
Extra Large Gluten Free, Lectin Free Sourdough Sandwich Bread Loaf
4/ Cover and leave somewhere warm to ferment. Because there is no gluten in this dough there is no need to work it during the fermentation. The length of time you leave it is up to you – my space is c. 22C/72F and I leave the loaf for 5-6 hours. At the end of the fermentation time the mix should feel light when disturbed with a spoon and have a pleasant yeasty smell.
5/ Grease and flour or line and grease a baking tin that has a lid. This bread has a strong tendency to stick, so do more greasing/flouring than you think is necessary!
6/ Pour the mix into the loaf tin, gently encouraging it into the corners and then rounding the top of it with the back of a spoon to create a pleasing bread shape.
Ingredient No Yeast Bread
7/ Cover the tin and leave the bread to proof. In my environment of 22C/72F, I usually leave the leaf 1-2 hours.
8/ Preheat your oven to 210C/410F and when at temperature bake the loaf, covered, for 15 minutes at 210C/410F and then a further 45 minutes at 190C/375F. When done the loaf should be firm to touch and have an internal temperature of around 95C/200F. You can return it to the oven without the lid for a few minutes if you’d like to cook further or brown the top.
9/ Remove the loaf from the tin (running an eating knife around the edges of it in the tin if necessary) and leave to cook on a wire rack.
Keto Low Carb Sourdough Bread (paleo, Gluten Free, Lectin Free Option)
This bread will not last as long as a bread make from gluten grains. It is delicious still slightly warm, and best eaten within 3 days of baking. You can revive it, tastily, by toasting slices or by frying them in lard or butter in a pan on the hob. I have found it easier to slice with a small serrated knife (not a large bread knife).
If you make this loaf, please share your bake with me! You can comment below, email me at alison(at) or find me on Instagram at @ancestral_kitchenYou love good bread, and who doesn’t? Adopting a gluten-free and lectin-light diet doesn’t mean you will never have bread again. There are many healthy and delicious ways to make bread, and I’m sharing my favorite gluten-free, lectin-free bread recipes I’ve created in the past five years.
Morning bread rolls, flatbread, hamburger buns, and tortillas are all part of my diet, and they are enjoyed equally by myself and by members of my family who don’t even follow a specific diet. They love them and sometimes prefer them to the usual bread. And more recently, I have developed a great lectin-free sourdough method, so if you are into making sourdough, artisan bread at home, now it’s possible.
Clean Keto Sourdough Loaf Mix By California Country Gal
Lectins are sugar-binding proteins in many staple foods like grains, beans, and nightshades. They are part of a plant’s natural defense against microorganisms, insects, and predators like humans. According to Dr. Steven Gundry, when lectins stick together, they can become quite problematic for human health.
Gluten is one type of lectin that gets more buzz than any other lectins, mainly because they have been studied more, and their effect on our health is better understood. Because gluten is better understood, many people have adopted gluten-free lifestyles. However, gluten-free products are often very heavy in other lectins, making them even more problematic.
For more details on what gluten-free flour is also lectin-free, check my Quick Guide to Lectin-Free, Gluten-Free Flours. And if you want to read more about the 4 gluten-free grains that are also lectin-free and gut healthy, see my article The 4 Gut-Healthy, Lectin-Free and Gluten-Free Grains.
Gluten Free Paleo Bread Lectin Free (v) Almond Road
All the below recipes are both gluten-free and lectin-free and are made with wholesome, healthy, and balanced mixes of ingredients. Pure starches such as arrowroot flour and tapioca flour give better results in lectin-free baking. However, I am not using them as the main ingredients because they still have a high glycemic index and are not nutritionally dense.
There is diversity in this list, with egg-free, dairy-free, and nut-free options, with or without yeast, made with different types of flour, and usually from a nutritionally dense mix of ingredients. So you will not just eat empty calories. They are all pretty easy to make and can be batch cooked and frozen.
More recently, I have developed a lectin-free method of making sourdough bread, and the results are mind-blowing. If you are up for an adventure into the magical world of sourdough, I encourage you to check these posts out. The main flours used in these recipes are teff, millet, and sorghum. And if you skip the small amount of honey, this bread is vegan.
Lectin Free Mini Panettone
My method for making gluten-free and lectin-free sourdough bread includes a combination of teff, millet, and sorghum flours to make a sourdough starter.
When you have this starter, you can use any of the three flours, in any combination, to make all types of sourdough bread.
And if you are not ready yet for the sourdough adventure, you still have plenty of options below to make lectin-free bread that is delicious and nutritious.
Lectin Free Sourdough Baguette
I created this sorghum bread recipe in Denmark for a quick and satisfying breakfast, inspired by the famous Danish breakfast buns, ‘rundstykker’. These sorghum morning bread rolls are perfect straight from the oven, are easy to make and freeze, and are super delicious.
Warm them, slice them transversely, and dress them with butter, hazelnut paste, and fresh fruits, or use it as toast topped with avocado, egg, or chicken salad. The possibilities are endless.
In search of delicious and easy-to-make lectin-free hamburger buns, or dinner rolls, that are also nut-free, dairy-free, and gluten-free? Search no more. This multi-purpose dough is versatile; you can make flatbread, pita bread, or pizza crust. Some readers even made a loaf out of it.
Lfg Sourdough Rising!
This awesome lectin-free pita recipe was created using the same dough as the Hamburger Buns. I love to use it for Mediterranean-inspired recipes, like this Chicken Gyros Pita Platter.
These delicious keto bread rolls with walnuts are the perfect gluten-free and lectin-free option for anyone looking for a healthy alternative to traditional bread. Made with nutrient-rich walnuts and a handful of other wholesome ingredients, these bread rolls are not only easy to make, but they also taste amazing. Whether on a keto diet or simply looking for a healthier bread option, these walnut bread rolls are the perfect addition to your meals.
Who doesn’t love a gluten-free flatbread that is easy to make, nutritious, and looks and tastes like regular bread? This version of gluten-free flatbread is made with green plantain, sorghum flour, and extra virgin olive oil. Add fenugreek for
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