You 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 with you 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.
Lectins vs. Gluten
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.
So, everything that is lectin-free is also gluten-free, but everything gluten-free is not necessarily lectin-free; on the contrary.
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.
15 Gluten-Free, Lectin-Free Bread Recipes that are easy, delicious, and nutritionally dense
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 they all can be batch cooked and frozen.
Lectin-free and gluten-free sourdough bread
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.
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.
- Gluten-Free Sourdough Bread Recipe With Sorghum and Millet (Lectin-Free)
- Guten-Free Sourdough Focaccia (Lectin-Free)
- Rustic Sourdough Rolls With Teff, Millet, and Sorghum (Lectin-Free)
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.
Sorghum Bread Rolls (Lectin-Free, Gluten-Free, Vegan)
I created this sorghum bread recipe while 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, fresh fruits, or use it as toast topped with avocado, egg, or chicken salad. Possibilities are endless.
Lectin-Free Hamburger Buns (Nut-Free, Dairy-Free, Gluten-Free)
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 is what I call a multi-purpose dough, so versatile you can use it to get creative and make any bread.
Lectin-Free Pita Bread
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.
Easy Keto Bread Rolls with Walnuts
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.
Gluten-Free Flatbread with Sorghum and Green Plantain
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 extra flavor. It pairs well with curries and any stew-like dishes, but you can use it any way you want.
This lectin-free flatbread made with green plantains and sorghum is easy to make and roll out, easy to cook, and stays soft and pliable even after one day on the counter. But I don’t promise you it will last that long, because it is also delicious.
Green Cassava Flour Tortillas
These lectin-free, green cassava flour tortillas are based on my easy cassava tortillas recipe. Here, the pop of green is added by using blanched stinging nettles, but spinach can also be used. These green cassava tortillas are the perfect pop of green for all your spring and summer meals.
And you can also use them to make tortilla chips. You cut them into triangles, drizzle with olive oil and bake them until crispy.
Walnut Millet Bread
Whether you have it in a sweet or savory combo, this fake cornbread is a delicious and comforting addition to your meals. I even think that’s better than the real cornbread, but I might be biased.
Millet is the ancient grain used to make bread and polenta before the introduction of corn in Europe, so I don’t know who’s the fake and the real one here? Try it, and you won’t regret it.
Easy Cassava Tortillas
These cassava tortillas are very easy to make. They only include four ingredients, if you count water and salt, they are pliable and delicious and can be stored and reheated in many ways. You can make tacos, burritos, tortillas, and tortilla wraps, or even use them as a base for a mini pizza or flatbread.
Everyday Lectin-Free Bread
This flavourful everyday lectin-free bread is easy to put together. They suit as many lifestyles as possible, are tasty and have a satisfying texture.
Not only this is a great lectin-free bread replacement, but they are also egg- and dairy-free. I affectionately call these “lectin-free little bread”.
Pao de Beijo – Vegan Sweet Potato Snack Bread
Shared with me by my sweet Brazilian friend Luana, living in Paris, this vegan sweet potato snack bread hits all the right spots when you are craving bread. It’s crunchy on the outside, chewy on the inside, and tastes like soft pretzels to me.
While dairy-free, lectin-free, and gluten-free, this recipe is a dream come true because it’s also low-histamine (you might need to skip the turmeric and add rosemary). It goes with everything, anytime.
Auntie Jovita’s Brazilian Cheese Bread
I remember the first time I had Brazilian cheese bread, Pao de Queijo. It was at a Churrasco restaurant in Dubai. I ate so much that I could barely have any meat after. They were so good.
Since they are originally made with cassava flour and easy to make Plant Paradox compliant, I’ve been contemplating making them for a long time. Still, I’ve always been intimidated by the recipes that seem rather complicated.
Well, what I have here is a treasure because it is absolutely delicious, it takes 10 minutes to put together, and the recipe comes straight from Brazil. You guessed, from Auntie Jovita.
Rosemary and Chocolate Bread with Avocado and Extra Virgin Olive Oil
A rosemary and chocolate bread loaded with polyphenols, healthy fats, and prebiotics is what you get when mixing rosemary, dark chocolate, avocados, extra virgin olive oil, marine collagen, coconut flour, and tigernut flour.
This is an excellent grain-free, healthy, lectin-free bread for late breakfast or brunch, with coffee or tea, served with a compliant cheese board and olive oil dip. Take it with you to work for an afternoon snack. It can also replace one meal. It is pretty good-looking if you want to impress your guests.
Gluten-Free, Sugar-Free Zucchini Bread (Lectin-Light)
Are you on a lectin-light and sugar-free diet and don’t know if you can eat zucchini bread again? Please allow me to be the bearer of good news: you can eat zucchini if you remove the peels and seeds where the lectins are.
This gluten-free, sugar-free zucchini bread was a hit with all my family members, none of which eats a lectin-free, gluten-free, or lectin-free diet.
This cake is surprisingly sweet, even when not using any sweetener. The tigernut and chestnut flours add the natural sweetness, but even the almond flour and pecans are naturally sweet.
This zucchini bread is delicious, full of flavor, and despite having more of a dense consistency, it has a light bite. It feels light and refreshing, especially if eaten the second day from the fridge.
Lectin-Free Mini Irish Soda Bread
This lectin-free soda bread is good warm, out of the oven, with a bit of butter or even nut butter. Makes a perfect breakfast on special occasions, like St. Patrick’s Day, of course. It’s also easy to make and doesn’t require unusual ingredients, and these are usually ingredients that every lectin-free foodie has in their pantry.
From my Cookbook: Teff-Hazelnut Bread & Wholesome Rosemary Bread Rolls
These are two of my favorite ever gluten-free, lectin-free bread recipes, which you find in my book – The Living Well Without Lectins Cookbook. The Teff-Hazelnut Bread has a rye bread-like texture, only better tasting and lighter. The Rosemary Dinner Rolls are so easy to put together, and the dough is so versatile: you can use it to make pizza crust, and you can even fill the rolls with mixes of vegetables or meat.
They are both vegan, so eggs- and dairy-free.
GundryMD Multi-Purpose Bread Mix
If you still haven’t found what you were looking for, there is another option. You could buy a lectin-free ready-made mix of dry ingredients and follow the recipe on the package.
Gundry MD Multi-Purpose Bread Mix is a convenient, versatile way to make everything from hamburgers and sandwiches to rustic baguettes and cinnamon rolls. You will get 20% off and save up to $18.00 when buying 3 bags or more of Gundry MD Multi-purpose bread mix in my Ambassador store.
I hope you love having so many options for gluten-free, lectin-free bread recipes. Please comment if you have any questions, need help, or make any of these recipes.
LinaApril 19, 2022 at 9:14 am
Hi. Do you have a cornbread recipe?
ClaudiaApril 19, 2022 at 11:39 am
Hi Lina, yes I do have a faux cornbread recipe. Use the search bar on the website: ‘cornbread’ or ‘Millet Bread with Walnuts’ xx
brionJuly 5, 2022 at 10:28 am
i found your recipes for sourdough bread hard to follow your talk about four flours you list 4 flours but you didn’t put the amount of each and when to use it . the prefermentation and how to make up the started was hard to follow i should stayed with my starter i didn’t get a good rise out and little sour flavor
ClaudiaJuly 6, 2022 at 4:51 am
Hi Brion. I wish I could make sense of your message… But I don’t understand what the problem is. You say I list 4 flours, there are only 3 flours used in my sourdough recipes. And I just can’t figure out why you say there are no quantities, they are everywhere throughout the post and in the recipe cards. Of course, I give quantities, in fact the exact quantities in grams, how could I publish a recipe without quantities? And then you say you made something. I’m not sure if it’s the starter or the bread. But since you say it wasn’t sour enough for your taste, I can assume you made the starter and the bread… And if you made the bread but couldn’t find quantities of flour, what recipe did you follow then? I’m so confused. Please take some time next time to write a message that we can all understand. FYI, the sour flavor develops with time. The more the dough ferments, the more sour the bread tastes. That’s a question of personal taste. Not many people like a pronounced sour taste. For that to be achieved, proof your dough in the refrigerator at 2 degrees celsius. Also, sourdough is not for everyone and requires patience. The more your starter matures, the better the bread. But if you already have your own starter and method, and you like the bread you make, by all means stick to that.
VJanuary 13, 2023 at 6:49 am
Hi! So the bread pictured with the Gundry Bread Mix – did you make that bread using his flour and if so what was the recipe?!
ClaudiaJanuary 14, 2023 at 4:05 am
Hi Victoria, yes, this is the bread I made with the mix. The package comes with three recipes, one of which is this bread (the other two are babka and cinnamon rolls if I remember well). I just followed the instructions.