Crusty White Gluten Free Bread 

Recipe by Bridget O'Donoghue. 



  • 220g rice flour

  • 120g buckwheat flour

  • 140g tapioca (arrowroot) flour

  • 1 tspn guar gum

  • 7g dried yeast

  • 1 heaped tspn Himalayan salt

  • 15g rapadura sugar (or honey )

  • 390g luke warm filtered water

  • 30g oil (macadamia, olive, coconut, or vegetable)

  • 1 tbsp apple cider vinegar

  • 3 egg whites


  • Place dry ingredients into bowl and mix for 15 seconds on speed 4.

  • Place water, oil, vinegar and egg whites into bowl and mix for 20 seconds on speed 5-6 or until combined.

  • Tip mixture into a greased and lined with baking paper bread tin and let rise for 15 minutes in a warm position

  • then bake in a moderate oven at 180deg for 50 minutes or until cooked.

Grain Free Pancakes 

Recipe by Nat Russell 


  • 1 1/2 cups almond flour (meal)

  • 1/2 tsp baking powder

  • 3 eggs

  • 1 cup of milk of choice

  • 3 tblsp coconut oil for frying


  • Place all the ingredients except for the coconut oil into a large mixing bowl.

  • Whisk together until very well combined.

  • Now let rest for 5 minutes, this will allow the almond meal to soak up some of the liquid. You will notice the mixture become thicker and this will give you a great cooking pancake! No sticking and no crumbling.

  • Heat a fry pan over medium heat and add a bit of coconut oil at a time. Wait till the pan is slightly smoking and add a ladle of mixture to cook at a time.

  • The pancake is ready to flip when you see the bubbles appear in the mixture. This is usually 3-4 minutes.

  • Flip and cook for only a minute or two on the other side.

  • Stack and serve with berries, yoghurt, cream, honey, pure maple syrup, Everymite, peanut butter or bacon!

Seed Crackers



  • 1 clove of organic garlic

  • Fresh organic Turmeric (to taste)

  • 2 sprigs of organic Rosemary

  • 150 grams organic sunflower seeds

  • 25 grams of organic buckwheat, millet, sesame, chia or any other seed you would like to use. Mix it up each time you make them so you are getting different tastes, textures, and nutritional qualities each time.

  • 50 grams filtered water

  • A sprinkle of Pure Himalayan Rock Salt


  • You can soak the seeds as per soaking times if you wish to assist with digestion.

  • Then simply mix the ingredients together in a high speed blender.

  • Place the mixture between two pieces of baking paper and roll flat

  • Lift the top sheet off the mixture

  • Score (cut into shapes)

  • Sprinkle salt over the crackers

  • Place in oven and bake for 30 minutes on 170 degrees

Fermented Buckwheat Bread

Recipe by Bridget O’Donoghue



  • 850 grams of organic raw buckwheat kernels

  • 250 gram of filtered water

  • 2 level teaspoons of pure sea salt


  • Place the buckwheat in a large glass bowl and cover with filtered water. Soak for 6 hours or overnight, then rinse and drain thoroughly.

  • ​Place the drained buckwheat into Thermomix bowl with the 250g water and 2 tspns of sea salt and, with the assistance of the spatula, blend on speed 7 / 40 secs or until you have a creamy batter.

  • ​Pour the batter back into the glass bowl and cover with a plate. Place bowl somewhere very warm for 10 hours to ferment. If you have a dehydrator, set to 37 deg and allow to ferment overnight, otherwise leave in the sun for the day.

  • ​Once fermented, carefully spoon mixture, so as not to break the airpockets, into a lined bread tin and bake for 50 mins at 180 deg.

  • ​As you can see from my posts I ferment mine in a dehydrator. I ferment mine directly into the loaf pan. I do not cover the mixture.

  • ​This bread is best eaten straight out of the oven or kept in the fridge and toasted

William, aged 4, making

Seed Crackers

Eat Healthy




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