Grain-Free Sprouted Bean Bread (Vegan, Gluten-Free)

Grain-free sprouted bean bread

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If you followed my sprouts recipe from a few weeks ago, you’re probably already a sprout-making pro! But you might be wondering what else you can do with sprouted mung beans and sprouted lentils, besides adding them to salads and sandwiches. Not to mention, if you’re eating gluten-free, you might not even be eating sandwiches!

This bread is a delicious, wholesome alternative to store-bought breads and it’s also a fantastic way to use your sprouts!

Grain-free sprouted bean bread

This bread is an adaptation and blend of a couple of recipes I found online. It’s artisan-style, so not necessarily something you’d use to build a club sandwich or a Reuben 😉 But it is excellent toasted and spread with nut butter or cream cheese.

I apologize for the lighting in the photos, but sometimes you just have to work with what’s available…know what I mean? 🙂

Grain-free sprouted bean bread

Grain-Free Sprouted Bean Bread (Vegan, Gluten-Free)


  • 1 cup sprouted lentils
  • 1 cup sprouted mung beans
  • 1 cup garbanzo flour
  • 1/2 cup quinoa flour
  • 3/4 cup sunflower seeds
  • 1 chia egg (see recipe)
  • 4 Tbsp. coconut oil
  • 1 1/2 tsp. sea salt
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. brown rice syrup


  1. Preheat oven to 350F.
  2. In a blender or food processor, blend the sprouted beans at medium speed until pasty.
  3. Use a hand mixer to mix in the flour, sunflower seeds, and all other ingredients.
  4. Grease a loaf pan with coconut oil.
  5. Spread the mixture evenly in the loaf pan. Sprinkle extra sunflower seeds on top if you like.
  6. Bake at 350F for 1 hour.
  7. Turn the oven off and let the bread sit inside for 1 more hour. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Have you ever used legumes in bread?

Do you have a favorite bread recipe?

22 thoughts on “Grain-Free Sprouted Bean Bread (Vegan, Gluten-Free)

  1. Hi Andrea. This bread looks super healthy and I love that it’s a true grain bread. It almost looks like a granola bar. I actually like your last photo, was it done on instagram? It looks very vintage.

  2. This looks really good Andrea! Totally creative – I love sprouts but have never cared for sprouted legumes other than mung beans and green peas….this looks like a good way to enjoy them!

  3. Love the use of beans in this recipe…would really up the protein content too!!! Been experimenting more with flat breads and pancakes. Some turn out really good (like your flaxseed wraps!) and others need a little tweaking…but it’s fun to experiment nonetheless 🙂

    1. Yes, definitely a higher protein bread! I agree, it’s definitely fun to experiment… though I’ve had some flops, for sure. That could make a pretty funny blog post, now that I think about it 😉 Maybe I’ll start photographing the ones that DON’T work out, too! Haha 🙂

      1. Yes definitely do!!! Sometimes my stream of luck for gluten free baking isn’t so great…so i take a break for a while until I can muster up the courage to tackle it again. I really have a hankering for some blueberry muffins though!

  4. Hi Andrea,

    l tried your recipe with some adjustments.
    Added more water as I found the dough was crumbly & wouldn’t stick together. However don ‘t know whether it is suppose to stick together? Does it matter? Also added the Chia egg plus 1 regular beaten egg. I also added 2 tbsps each of poppy seeds, sesame seeds & flax meal. Reduced the salt to 1/2 tsp & the sunflower seeds to 1/4 cup (chopped). I didn’t have Quiona flour so used 1and 1/2 chick pea flour. The water I added amounted to 1/2 cup.

    It is in the oven baking will get back to you & let you know how it turns out. Hope I didn’t wreak it with added so much more water than your recipe called for!!?


  5. Hi again Andrea,

    Thanks for getting back to me.

    Your recipe tastes great….thanks for making it available. I really enjoy the wonderful flavor of this bread. It turned out really good , much better than I expected! Wow.
    It didn’t raise much, but it slices good. However, I still think it is a bit on the dry side. Maybe it just needs to be left in the fridge overnight, so it can completely cool down.
    Will make another batch & try adding some more water, if it still seems a bit dry by tomorrow.
    Thanks again Andrea.


    1. I’m happy it worked out for you, at least flavor-wise 🙂 Yes, it’s not a fluffy riser! But it’s nice to slice. Mine was fairly dry, but that suits my preferences. I hope your extra water works out for you!

  6. Hi Andrea,

    Well I left my loaf of bread in the fridge overnight, but it is still drier than I care for, even with the 1/2 cup of water that I added to your original recipe. It is good to know that you mentioned that the bread is suppose to be fairly dry. So I guess I did some things right? I am now in the process of waiting for more sprouts to be ready for use.
    I had enough sprouts leftover from the first loaf to make half of the recipe, so made some buns that turned out to my liking. Not too moist & not too dry. I had to laugh at myself as I discovered to my surprise that the flour I used was not chickpea flour after all, but (muttar dal) or yellow split pea flour. To make the buns I used a pan that makes muffins tops which has very shallow cups. It makes 6 muffin tops or buns in this case. The size of the cups of this pan are about 3 1/2 inches across. I don’t know if technically you would call them cups as they are more like small saucers in depth.

    Anyways Andrea, since I still don’t have any Quinoa flour on hand, & now realize that I don’t have any Chickpea flour either; I plan on making these buns again with what I have, & possibly a loaf of bread when my new sprouts are ready. Will post the recipe then, if the buns turn out okay the second time around, as I might still tweak the recipe a bit more from the original recipe I used in making my first batch of buns.


  7. Nice post, Andrea —

    To follow your recipe, do I sprout the lentils and then dry and mill them?
    Or can I just add the sprouted lentils, still wet, either whole or ground?


  8. could I use all mung bean sprouts in this recipe?
    I don’t have lentil sprouts ready, but I could use a yummy bread for dinner tonight. This recipe looks perfect.
    thanks a bunch

    1. I have used mung bean sprouts (newly-sprouted with a tiny ‘tail’) quite nicely in customarily lentil-based dishes. The hull texture and proportion can differ a bit from that of lentils, but I enjoy it and leave all the hulls in.

      Please note that you may only cook with mung beans legitimately if you hail from East/Southeast Asia or the Indian Subcontinent. Use by anyone else constitutes cultural appropriation —or culinary appreciation.

    2. ok, so i tried it with just mung sprouts and it was seriously The best grain free bread i’ve ever made.
      today i’ve got some lentils sprouting, so i’m gonna make this bread again, and again
      i’m so happy to have found this recipe.
      thank you.

    3. second question 🙂
      can I double the recipe to make a larger loaf?
      the first one didn’t last very long at all
      it was just too delicious.

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