August 11, 2023

A Vegan And Gluten-Free Bread Dream

What could be better than freshly baked bread in the morning? Especially in Switzerland, it would be hard to imagine our society without this culinary tradition. Whether it's a fine slice of "Zopf", a "Weggli", "Gipfeli" or a rustic baked St. Gallen bread with a crispy crust and soft centre: it simply makes your mouth water.

The problem is that if you don't tolerate gluten and most grains well, you have a problem. Your life pretty much can’t include any pastries unless you come up with alternatives. So that I can still enjoy a slice of bread now and then, I dared to try this recipe. As a forewarning and to avoid any disappointments: This crusty bread does not taste like a conventional bread, but it is extremely yummy in its own way - especially with the right spread. My favourite: Vegetable cream cheese with smoked salmon and fried egg - simply fantastic! For vegans, the bread is also great with scrambled tofu.


200g millet flakes

100g sunflower seeds

100g pumpkin seeds

110g ground flaxseeds

30g chia seeds

1 tsp salt

550ml boiling water

A little coconut oil for the cake tin


  1. Preheat the oven to 200 degrees.
  2. Grease a cake tin with a little coconut oil.
  3. Put all the solid ingredients in a bowl, pour boiling water over them and mix well until you have a mushy, sticky mixture.
  4. Place the dough in the cake tin and leave to soak for about 1.5 hours.
  5. Bake the bread in the middle of the oven for about 70 minutes. It is best to check the bread regularly from 60 minutes onwards so that it does not get too dark.
  6. Allow to cool completely before eating.

Tipp: For me, the bread slices taste best toasted.