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There are so many gluten free choices out there for bread. If you’re like me, not just allergic to gluten, this is a great alternative to sliced bread. Think tortilla with flavor minus the corn. It’s also raw so you get the nutrients without it raising your blood sugar like processed flour does. You don’t want to sleep after eating a sandwich with this bread. I pair it with cucumbers, avocados and chipotle cashew cheese. Yummy!

The step-by-step instructions are below. This recipe is easy to change up, so try different things to get the right flavor for you.

Onion Flat Bread:


Blend (chunky not fine) 3 yellow onions


Add 1 C ground flax meal


Add 3/4 C raw sunflower seeds (ground but still a little chunky)


Add 1/4 C chia and 1/4 C hemp seeds


Add 1/3 C olive oil


Add 1/4 C sun dried tomatoes and then mix well


Spread mixture (should be moist) onto parchment paper and dehydrate at 118 degrees for about 10 hours. If you use your oven put it on the lowest setting possible and flip after a couple of hours. If it’s over 118 degrees it won’t be raw but still very tasty!


It should have the consistency of a tortilla. Pliable not hard. If you want to make crackers just dehydrate longer!