Raw Gluten-free Honey Almond Bread

gluten free almond breadIngredients:

2 cups of DIVINE ORGANICS raw Almond Flour
2 cups organic buckwheat flour
½ cup DIVINE ORGANICS Chia Seeds, ground into a meal (measure first then grind)
½ cup DIVINE ORGANICS Irish Moss gel (recipe below)
1 teaspoon DIVINE ORGANICS Himalayan salt
2 tablespoons honey
1 ½ tablespoon lemon juice
½ cup water


  • Place all dry ingredients in a medium bowl.
  • Add water, Irish moss paste, honey, and lemon and mix together using wooden spoon. Hand fold the batter, making sure everything is well combined.
  • Remove the dough onto the paraflex sheet that comes with your dehydrator.  If you do not have a dehydrator, put in oven on warm of the lowest setting.
  • Shape the dough into the size of loaf that you want.
  • Brush honey on top of the bread.
  • Mark lines diagonally with a knife.
  • Dehydrate at 145 degrees for 2 hours, then lower to 115 degrees and dehydrate for 12 hours.  If you are using an oven, set it to the lowest setting leave the door ajar for 8 to12 hours.

Remove from dehydrator or oven, cool, slice and store covered in refrigerator for up to a month.

watch it on youtube:  https://www.youtube.com/watch?v=b3wr1QHxJ9k


irish moss soaked


½ Cup Divine Organics Irish Moss
¾ Cups Water


  • Soak 1/2 cup Divine Organics Irish Moss in bowl full of water and rinse very well, then let sit..
  • Pick out any brown parts and rinse very well for another time time before blending The Irish Moss has absorbed a lot of water, and it is easier to clean off sand or other  seaweed which might be entangled.
  • Blend 1 1/2 cups hydrated (soaked) moss with 3/4 cup water in a high speed blender.
  • Place in glass bowl in refrigerator for storage.
  • 3/4 cup dry moss will yield 3 cups soaked moss.

Irish moss paste will last in the refrigerator for a at least 10 days.

watch it on youtube: https://www.youtube.com/watch?v=Djom9-EqqEE

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