Gluten Free Onion Bread

  • Ready In: 45 min prep / 6-8 hours dehydrator
  • Servings: 6
  • Serving Size: 6 wraps (3 trays)
Gluten Free Onion Bread
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Ingredients List:

  • 1-2 cups Carrot or Beet pulp from juicing (optional)
  • 5 cups sweet white onion
  • 1 cup Sunflower Seeds (ground into fine meal)
  • 1½ cups ground flax seeds
  • ⅓ cup olive oil
  • 4 tablespoons raw soy sauce or nama shoyu
  • ¾ cup Nutritional Yeast (gives it a cheese flavor)
  • The savory aroma of this Gluten Free Onion Bread alone will drive your taste buds crazy!


    1. If your Sunflower Seeds and flax seeds are not ground into a fine meal, use the food processor to process items into a fine meal and then set them aside.

    2. Peel onions and place into food processor. Process until small pieces but not mushy.

    3. Place onions in a large mixing bowl. Add all other ingredients, including the ground sunflower and flax seeds. Mix with a spoon or wear gloves and mix with your hands. If mixture is still dry, add a little water, 1 tablespoon at a time. Most likely, no water will be needed.

    4. Spread onto dehydrator trays. Either use parchment paper (not wax paper) or reflex sheets as your base. This should fill up 3-4 trays on a Excalibur dehydrator.

    5. Dehydrate at 120 degrees for the first hour and then reduce to 110 degrees and continue to dehydrate for about 6 more hours. Halfway through, flip the bread over and score the bread before it gets to dry to make it easier to take apart when done. Take a nibble to make sure it’s as crispy as you like it.

    Tip: When working with a dehydrator, exact timing can vary from machine to machine, and even batch to batch, to achieve your ideal final texture.

    Appetizer Recipes, Bread Recipes, Side Dish Recipes, Spring Recipes, Summer Recipes, Snack Recipes, Vegan Recipes, Sunflower Seed Recipes, Raw Recipes
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