sibo friendly bread

makes 1 loaf, approx 10 small slices
preparation time
20 minutes
cooking time
50 - 55 minutes


  • 1 cup buckwheat flour*
  • 1/2 cup sunflower seed meal (grind up in a food processor, or just double the almond meal)
  • 1/2 cup almond meal
  • 1 cup cooked mashed carrot
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1 cup water + and extra 1/4 cup if needed
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil


This recipe makes one small, though very dense and filling loaf. If you require a larger and higher loaf and are using this bread a lot, I recommend doubling the recipe and cooking for an extra 20 minutes, or until ready. 

*buckwheat can be swapped for more almond meal if you prefer, but please note the bread will be super dense! You will also need to reduce the water amount, so I suggest adding 1/2 cup of water and then adding more as you feel needed to the final batter. For reasons on why this recipe includes buckwheat flour please read the above blog post. 

Preheat your oven to 180c. Grease and flour a standard sized bread loaf tin. In a large mixing bowl combine all of the dry ingredients including all the seeds and mix well.

Place the mashed carrot, 1 cup of water, olive oil and apple cider vinegar in a blender and blend to well combined. Make a well in the center and add the wet carrot mix from the blender. 

Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If  it seems too stiff and not like a thick cake batter, add the extra 1/4 cup of water. (Please note, if using homemade almond meal you will find you need less water as the freshly ground almonds are naturally less dry). 

Spoon the mixture into the prepared baking tin and smooth out the top. You can sprinkle the top with some extra seeds if you like. Place in the oven for 50 - 55 minutes, checking at around the 50-minute mark to ensure it is getting close. The bread is done when a skewer comes out of the center free of wet dough and it sounds hollow when you knock on the top of it with a closed fist.

Allow the bread to cool in the tin for 10 minutes then gentle run a knife around the edges before removing the bread from the baking dish. Leave the bread to cool on a wire wrack completely before slicing into it. This is really important otherwise it will be too crumbly. I like to leave it overnight and then I slice it in the morning. 

This bread can be kept out of the fridge for 48 hours, but is best sliced and frozen to keep it super fresh. Delicious served toasted and topped with your favourite toppings.