Deliciously Good and Gut-Healthy Vegan, Yeast-Free Bread

Guest recipe and blog by Michelle Bondole  @michellebondole

Fall is right around the corner and with that comes baking! Some of my favorite childhood memories are baking in the kitchen with my mom, particularly the times we played around with crafting the perfect, homemade bread. 

These days, I love grabbing my two girls and making a version of my mom’s original– It immediately brings me nostalgic comfort (not to mention some delicious bread!) 

My kids and I love cooking together, and  I love teaching my girls how to cook and make healthy recipes.  It’s important to show them how to feed our bodies well and to know what is in our foods. 

This particular recipe is a delicious, homemade, vegan bread without yeast! It is an easy and quick loaf to make that promotes digestive health and wellness. I wanted to make sure that when we eat bread, it not only tastes good but that it’s also nutritious. 

For the flour, I’m including two options: 

» Spelt Flour is an alkaline flour your body can easily digest. It’s quickly become a go-to flour used by bakers, pastry chefs, and home cooks to make delicious baked goods, without containing too much gluten. However, while it contains less gluten than most flours, those who are sensitive to gluten should choose the alternative below.

» Brown Rice Flour is a gluten-free substitute for spelt flour and is safe for those who are gluten intolerant. It is fairly grainy and works best when used for dense recipes (like breads, though I have not personally made this recipe using Brown Rice Flour.) Two other notes: Brown rice flour contains bran which means it will need to be refrigerated after opening. And, if going for the Brown Rice flour option, also be sure to include ​​1 1/2 teaspoons of xanthan gum to help the bread hold its shape..  

In addition to the core ingredients, I LOVE adding our Just Thrive Spore-based Probiotics to the mix because they are so amazing for gut health. They are truly unique because their  survival rate is 1000X better than other probiotics. Remember: Your health starts in the gut, and Just Thrive supports you by keeping your beneficial gut bacteria in healthy balance.

One additional note:

For a beautiful, healthy, and yummy bread you have two different options you can use to make the bread rise. The fastest method is to use baking soda (option1 below). The healthiest method is using a sourdough starter aka Mother dough (option 2 below). It's a gut friendly option that has live bacteria that uses a pre fermented dough as the basis of the bread. This living organism combined with the Just Thrive Probiotic supports healthy digestion, helps prevent bloating, and keeps your gut happy.  

Hope you enjoy this recipe as much as we do!

spelt bread

Deliciously Good and Gut-Healthy Vegan, Yeast-Free Bread


    • 3 1/2 cups flour (either spelt or brown rice)
    • 1/2 cup oats
    • 1/4 cup chia seeds
    • 1/4 cup hemp seeds
    • 1 tsp pink salt
    • 2 tb baking soda – or – homemade spelt sourdough starter (recipe below)
    • 2 tb raw agave or raw honey for non vegan
    • 2 tb coconut oil
    • 2 cup oat milk
    • 2  capsules of just thrive spore-based probiotics
    • Top with more oats or sesame seeds-optional
    • If using the brown rice flour option, also add ​​1 1/2 teaspoons of xanthan gum


There are two different options for baking this bread. The fastest method is to use baking soda. The healthiest method is using a sourdough starter aka Mother dough.

Note: This recipe requires a stainless steel loaf pan.

Option 1:  Cooking with  Baking Soda. 

This option you can make the bread right away. No waiting! 

  1. Mix all the dry ingredients first then add all the liquids and mix well.
  2. Open the two Just Thrive Probiotic capsules and pour powder in and discard the capsules. 
  3. Preheat the oven to 350°. 
  4. Make sure to add coconut oil onto the loaf pan so it won't stick if you don't have a non-stick pan. 
  5. Bake for about 1 hour and 10 minutes or more depending on the oven. Always check to make sure the middle is cooked by sticking a knife or a toothpick in the middle if it comes out without dough it's done! 
  6. Make sure to let cool about 10 minutes before cutting. You will end up with a crispy outside and soft, fluffy inside. Perfect for sandwiches or one of our favorites, avocado toast. I like to make two loaves at a time and keep one to eat, then freeze the other for another day. It will go fast, trust me! 
  7. BONUS: You can also tweak this recipe to your liking.  If you are wanting a breakfast version, go ahead and throw in some raisins, nuts, cinnamon, etc... It’s very versatile and can be made into whatever you are in the mood for!

Option 2: Baking with the homemade Sourdough Starter (Mother)

This option will take about 6 or 7 days. You will be getting the nutrients and rising your dough from the fermentation instead of using the baking soda in option 1. 

Homemade Spelt Sourdough (Mother) Ingredients:

  • 2 Tb Spelt Flour
  • 1 Tb water or more 


  1. Mix ingredients in a bowl. You want it to be like cake batter consistency. 
  2. Combine ingredients in a glass jar with a lid. Let sit overnight on the counter with the lid on. It should rise almost double in size (I suggest using a rubber band to let you know where the Mother started and where it ends up. 
  3. On the second day, pour out 1 Tb of the mixture which you can add to other recipes like your waffles. 
  4. Repeat step 1, and add the new mixture to the jar, making sure it's pancake dough consistency, cover and let sit on the counter. 
  5. Repeat this process 6-7 times to get enough of the Mother to use in the recipe. 
  6. On day 6 or 7, test your sourdough starter by seeing if it floats on water. If it floats it is ready to make bread! (If not, then keep repeating the steps.) Note: Make sure to always take a look for black mold forming on top you don't want that! The dough should smell sweet/sour. You want bubbly and airy. It's really fun to make this and you really get to learn how to make the bread rise while getting all the healthy nutrients from fermentation! It will take some time to get it right, be patient!
  7. Once you have your Mother mixture ready… Preheat the oven to 350 degrees. 
  8. Mix all the dried ingredients together from the recipe in Option 1 except for the baking soda. 
  9. Add all the liquids except for the Mother. 
  10. Once everything is well combined, you can then add the Mother, about 1/3 cup. 
  11. Add your toppings of choice. 
  12. Bake for 1 hour and 10 minutes checking to make sure the middle is cooked by using a toothpick. Let cool before cutting and Enjoy!

    Whatever way you choose to make your homemade bread, I promise you, it will be a delicious and healthy treat for you and your family!


    Love, Michelle and family

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