Although many of my recent recipes are gluten-free, neither I nor any family members are actually allergic to gluten. It is rather the case that I decided for myself to eat gluten-free as much as I can because I think my overall well-being is better when I eat less gluten. But if I was invited to a dinner party or BBQ where glutenous food was dished up, I would surely not make a big fuss. Quite the opposite probably: I’d dig in.

During all this time that I have been avoiding gluten, my husband still loved his white baguette bread and my son takes a wholewheat sandwich to school every day.

I never forced my healthy foods on anyone, rather find the healthiest alternative possible. My family are my hardest critics: to them taste was the only things that mattered. It served my purpose: if they ate my healthy foods, it must be good. My family would always have the choice. I would eat my foods in front of them, and would be more than happy to let them try or share. You may call this strategy “Leading by example”.

The changes in my own diet over the past few years have been small but constant. I think that any conscious changes in someone’s diet are only sustainable if that person is convinced that previously consumed foods were having a bad impact on his well-being. That insight alone is a great achievement. I see so many people around me everyday who stuff themselves and their families with foods that have zero nutrition.

I am proud to tell you and happy to take credit for the fact, that white breads are no longer wanted in our house. Instead, I am asked to bring dark wholegrain breads or even bake them myself. That’s a challenge, as I know from previous attempts that wholemeal flours and yeast combined in my kitchen usually have disastrous results. That didn’t stop me from trying alternatives. I can now proudly present you a truly successful Spelt Quick Bread. I am happy to serve this to my family and improve their diet, ensuring their long-term health and well-being. Step by step.

1 1/2 cups whole spelt flour
1/2 cup rolled oats
1 teaspoon salt
1 teaspoon baking soda
1/4 cup mixed seeds (divided)
1 cup buttermilk
Yields 1 loaf

Preheat oven to 200C/400F. Line loaf tin with parchment paper.

In a bowl, combine spelt flour, oats, salt and baking soda. Stir in mixed seeds (keeping 1 tablespoon aside). Form a well in the middle of the flour mixture. Add buttermilk and gently stir until well combined. Transfer batter to prepared loaf tin. Level the top and sprinkle with remaining seeds. Bake for 30 minutes or until cake tester comes out clean. Let cool for a few minutes in the pan, then cool completely on wire rack.


  1. This looks great! I’m the same way, I think I just function better with less gluten, and what gluten I do eat is always whole grains. I especially love spelt. I can’t wait to try this out when I need bread quick, like when I have soup on the stove šŸ˜€

  2. Heidi,
    this is exactly what I made it for! It’s also very good with a giant slice of cheese on top.

  3. I hate working with yeast, but I love having fresh, wholesome bread in the house. And, just like your household, we’re totally anti-white bread now. I love this recipe because, not only is it healthy, but it also has my beloved spelt in it! Also, is there any way you could replace with buttermilk with yogurt?

  4. I agree – I feel way better when I don’t eat as much gluten. I use to eat a lot of whole wheat bread, but when I ran out and couldn’t make it to the store for another week or two, I decided to leave it out of my diet. I felt tremendously better and had this ‘light’ feeling.
    Although, I’d definitely try this recipe out!

  5. fantastic thank you for sharing

  6. Oh wow, this bread sounds wonderful! I love that it doesn’t require any yeast and would be perfect as a sandwich bread. I’m with you on the whole not eating gluten because of the way it makes me feel and not because I’m intolerant. I cut out gluten almost completely a while back and have never felt better. Thanks for the great recipe. I’ll be trying it very soon, for sure šŸ™‚

  7. I’m a spelt lover too… I even feel better after eating spelt bread than whole what flour bread. Interesting comment above about maybe replacing buttermilk with yogurt? Because then I could make this… now! Might have to try it to experiment!

  8. I think buttermilk and yogurt can be substituted with the same measurements in this recipe. I haven’t tried it though, but will let you know when I try it in my next batch.

  9. This bread does look delicious. But please know that spelt is a wheat product, so is not safe for those that must avoid gluten.

  10. I really really like this. It really is right up my alley. In fact, I think that it’s getting done this very week-end. I can already taste it…

  11. Woohoo! Found some spelt flour at Geant, and made this today, with vinegared soymilk as a replacement. Deeeeelish! Thank you! šŸ™‚

  12. I’ve had spelt flour sitting in my closet forever!!! I’m definitely going to use it now. šŸ™‚ Do you think I could substitute soy milk for the buttermilk?

  13. Buttermilk has a higher level of acidity than normal milk. You can use soy milk, but add 2 tablespoons of lemon juice or vinegar to it.

  14. What a delightful bread!
    I added whole garlic cloves, thyme and sage…really nice addictions if you want to kick it up a notch!

  15. I tried this recipe with non-fat Greek yogurt. There wasn’t enough liquid, so I added about 1/4 cup of water and a tsp of melted butter. The “batter” wasn’t runny – it had a dough-like consistency, but the bread still rose and tasted great =)

  16. can I use homemade almond milk with apple cider vinegar? Will that do?

  17. can i use homemade almond milk with apple cidar vinegar?

  18. I have made this loaf two times now. I cut it into slices when its cool, freeze it and take out daily as I need it. Fantastic Recipe. Thanks for sharing!

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