The Inspiration Behind Ezekiel Bread

“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself…”

Ezekiel 4:9

In the ancient world, mixing grains and legumes was a way to create food that could sustain life in times of hardship. The modern grain bread we call Ezekiel bread was inspired by this verse.

This isn’t a true-to-scripture Ezekiel 4:9 bread — that original version contains gluten. If you’re looking for something closer to the classic, check out my Hearty Ezekiel 4:9 Bread Recipe: A Nutritious and Moist Artisan Bread. But for this recipe, I wanted to keep the biblical inspiration for its nutrition while making it completely gluten-free… and yes, without the “cooking over dung” part!

I did some research to find which whole grains were suitable enough to replace the gluten-containing wheat, barley, and spelt. Gluten creates rise, elasticity, and chew in bread, so I also needed to add gluten mimickers to achieve the right consistency. This homemade Ezekiel bread recipe is made in the biblical grain-and-legume tradition, just without the gluten. The amazing thing is you still get a loaf rich in essential amino acids and complete protein, thanks to the combination of grains and legumes.

The sprouted grain difference is what sets this bread apart—sprouting unlocks nutrients, improves digestibility, and increases the bread’s protein profile. Even without organic sprouted barley, organic sprouted spelt, or organic wheat gluten, this gluten-free adaptation still brings the next level of whole grains nutrition to your table.

Challenges of Going Gluten-Free

The biggest challenge in making your own Ezekiel bread without gluten is replacing the structure gluten provides. Traditional recipes rely on wheat and spelt for elasticity and rise—without them, a loaf can easily collapse or turn overly dense.

Choosing the right grain mill is just as important as choosing the right ingredients. While the NutriMill is fantastic for processing grains quickly in large batches, sprouted grains can be tricky to handle in certain mills. A stone mill, like the NutriMill Harvest, or even an impact mill like the NutriMill Classic, can clog if there’s any residual moisture left after sprouting, and I didn’t want to chance that on my beloved NutriMill Classic! That’s why I love my KitchenAid flour mill attachment. Its all-metal construction makes it perfect for milling dried sprouted grains and legumes without the risk of gumming up, making it an ideal choice for this recipe.

Ingredient Swaps

The chart below shows how I adapted the original recipe to be gluten-free while keeping the rich, nutty flavor and nutrition profile. It includes gluten-free swaps and additions necessary for structure:

Original vs Gluten-Free Ezekiel Bread

Original Ezekiel 4:9 Bread Ingredient	Function in Bread	Gluten-Free Swap	Reason for Swap
Wheat (sprouted)	Base grain, mild flavor, structure from gluten	Millet	Mild, slightly sweet, light texture, Nutrient-dense, good base for GF blend
Barley (sprouted)	Adds chew, nutty flavor	Brown rice	Neutral taste, starch content helps bind GF dough
Spelt (sprouted)	Adds protein, elasticity	Buckwheat groats	High protein, earthy flavor, natural binding quality
Lentils (sprouted)	Protein, fiber, earthy taste	Mixed green & brown lentils	Same function, still sprout well
Beans (sprouted)	Protein boost	Chickpeas (garbanzos)	Provide protein density, pleasant nutty flavor
Spelt/barley wheat blends in legumes	Variety, texture	Navy beans	Mild taste, light color, improves loaf crumb
No equivalent (in original)	—	Quinoa	Boosts complete protein, nutty flavor, blends well in GF bread
Gluten network from wheat/spelt/barley	Structure	Psyllium husk powder	Provides elasticity, chew, prevents crumbling

These swaps and additions mean we skip organic malted barley, wheat, and spelt but still keep the sprouted grain difference alive. And since this is a sprouted loaf, the grains bring more bioavailable vitamins, minerals, and amino acids than unsprouted flour blends.

Step-by-Step Gluten-Free Ezekiel 4:9–Style Bread

(Fresh-Milled from Sprouted Grains & Legumes)

Yield: 1 large loaf
Prep time: 2–3 days (sprouting + drying)
Bake time: 50–60 minutes

Ingredients

(All grains and legumes measured dry before soaking/sprouting)

Sprouted Grain & Legume Mix

• 1 cup millet
• 1 cup buckwheat groats
• ½ cup quinoa
• ½ cup brown rice
• ½ cup mixed green & brown lentils
• ¼ cup navy beans (Use navy beans over black/kidney for lighter color and milder taste)
• ¼ cup garbanzo beans (chickpeas)
• Water + 1 tsp apple cider vinegar

Other Ingredients

• 1½ cups warm water (start here, add up to ¼ cup more if batter is too thick)
• 3 Tbsp olive oil (or avocado oil)
• 3 Tbsp honey (or molasses for deeper flavor)
• 1½ tsp salt
• 2 Tbsp psyllium husk powder (crucial for binding & structure, gives chew and prevents crumbling)
• 2 tsp instant yeast (1 packet)
• 1 tsp baking powder (optional, adds extra lift)

I source all of my grains from Azure Standard!

Step 1 — Soak & Sprout

1. Combine all grains and legumes in a large bowl.
2. Cover with plenty of water plus 1 tsp apple cider vinegar (reduces enzyme inhibitors).
3. Soak 8–12 hours overnight.
4. Drain, rinse well, and transfer to a sprouting tray, large colander, or mesh strainer.
5. Rinse 2–3 times daily until small tails just begin to emerge:
   • Small grains (millet, buckwheat, quinoa): 1–2 days
   • Brown rice & lentils: ~2 days
   • Navy beans & chickpeas: ~2–3 days

Step 2 — Dry for Milling

1. Spread sprouts on dehydrator trays or lined baking sheets.
2. Dry at ≤175°F (to preserve enzymes) until fully dry and hard.
   • Dehydrator: ~8–10 hours
   • Oven (lowest setting, door cracked): 3–6 hours, checking often. I checked every hour and rotated the trays for even baking. It took 3 1/2 hours for mine to dry out.
3. Grains/beans must be completely dry before milling to avoid damaging your mill.

Step 3 — Mill the Flour

1. Using your KitchenAid metal grain mill attachment, grind the dried sprouted mix into a medium-fine flour.
   • Avoid the finest setting to keep airflow and prevent overheating.
2. You can store the flour in an airtight jar if baking later, but fresher = better flavor and nutrition.

Step 4 — Make the Dough

1. In a stand mixer bowl, whisk together warm water, oil, and honey.
2. In another bowl, combine fresh-milled flour, psyllium husk powder, salt, yeast, and baking powder.
3. Add dry ingredients to wet, mix on low until incorporated. Scrape sides, then mix 5–7 minutes on medium-low.
   • Dough will be thicker than batter but softer than wheat bread dough.
   • Add water 1 tbs at a time if dough is too thick
4. Cover and let rise until puffed, about 30–45 minutes.

Step 5 — Pan & Proof

1. Gently stir to redistribute air pockets.
2. Transfer to a greased loaf pan (8½ x 4½ in), smoothing the top with a wet spatula.
3. Let rise again until slightly domed, about 30 minutes.
4. Meanwhile, preheat oven to 350°F (175°C).

Step 6 — Bake

1. Bake 50–60 minutes, until golden brown and the internal temp is ~200°F.
2. Let cool in pan 5 minutes, then transfer to a wire rack to cool completely before slicing.

Tips:

• If your loaf feels too dense, increase water by 1–2 Tbsp next batch — sprouted flours absorb differently each time.
• Slice with a serrated bread knife once fully cooled for the cleanest cuts.

Milling with the KitchenAid Metal Mill

This attachment is a game-changer for anyone experimenting with sprouted grains. Unlike traditional stone mills, the all-metal KitchenAid flour mill won’t clog from legumes or damp grains. It’s compact, durable, and gives a consistent grind for breads, pancakes, and other baked goods.

Baking Day

There’s nothing quite like the smell of fresh, sprouted bread baking—deep, earthy, and wholesome. Once cooled, the loaf slices beautifully and works for sandwiches, toast, or alongside a Sabbath or Sunday meal. Spread with butter and honey. Be sure to watch the video below for a walk though of the full process.

Final Thoughts

Making your own homemade Ezekiel bread recipe that’s gluten-free might seem intimidating, but once you get the hang of sprouting, drying, and milling, it becomes second nature. This bread truly captures the heart of biblical bread while being friendly to gluten-free eaters. Next time you’re craving something hearty and nourishing, give this recipe a try.

Call to Action

If you enjoyed this recipe, share it with a friend who loves the live grain difference. Drop a comment below with which grains and beans you’d like to try in your version. And be sure to check out my other fresh milled, gluten free recipe posts, or the full guide to milling Gluten-Free Grains:

• Fresh Milled Flour | Gluten Free Grains
• How to Mill Gluten-Free Grains: Best Grains, Tools & Tips

If you’d love more community and support, join our Facebook group of the same name: Fresh Milled Flour | Gluten Free Grains

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