Inspiration from Meghan

Gluten-Free Raw Onion Bread


If you have ever eaten at a raw restaurant and ordered a sandwich, is was likely served to you on this raw onion bread. It’s not overly exciting to look at but bow chica bow does it pack an awesome flavour.

What I’m talking about here is Raw Onion Bread. I’ll be the first to pass on anything that includes raw onion – but somehow, this goodness dehydrates, though at a low temperature, for long enough that the onions become sweet and mild. Be prepared though, you may have to don the old onion goggles to get this one prepped and ready.

Health Benefits of Onions and Raw Onion Bread

Onions rock my world this time of year. This is why.

  • They’re a very good source of Vitamin C, B6, biotin, chromium, calcium and dietary fibre.
  • Like garlic, onions also have the enzyme alliinase, which is released when an onion is cut or crushed and it causes your eyes to water.
  • Contain flavonoids, compounds that act as antioxidants, have a direct antitumor effect and have immune-enhancing properties.
  • The onion is the richest dietary source of quercetin, nature’s anti-histamine and a potent antioxidant specifically linked to inhibiting human stomach cancer. It’s also an anti-inflammatory, antibiotic, antiviral, thought to have diverse anti-cancer powers. Quercetin also has sedative properties.
  • Onions contain a variety of organic sulphur compounds that aid in detoxing.
  • Super source of Vitamin C, excellent at detoxifying the body and is effective in removing lead, arsenic and cadmium. So increasing consumption of onions can help the body to get rid of these harmful metals.
  • Onions have also been shown to have a significant blood sugar-lowering action, even comparable to some prescription drugs.
  • Onions have potent antibacterial activity, destroying many disease-causing pathogens, including E. coli and salmonella.
This raw onion bread recipe is simple, and a pretty standard among the raw food lovers. I, obviously, had to jazz my raw onion bread recipe up a little due to my complete inability to follow someone else’s recipe. Just follow mine and all will be well!

Raw onion bread

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Raw onion bread recipe

Gluten-Free Raw Onion Bread

  • Author: Meghan Telpner
  • Total Time: 20 minutes
  • Yield: 8 1x


A nutritious raw onion bread recipe – you’ll love the flavour.


  • 2 1/2 pounds (or about 5 large) onions
  • 1 cup flax seeds, ground
  • 1/2 cup sunflower seeds, ground
  • 1/2 cup chia seeds, ground
  • 1/2 cup olive oil
  • 1/3 cup tamari
  • 1/4 cup fresh basil (or 2 Tbsp dried)
  • 1 Tbsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp maca (optional)


  • Process all ingredients together until smooth.
  • Spread mixture evenly on dehydrator Teflex sheet or over a parchment lined cookie sheet.
  • Dehydrate at 115 for 6-8 hours until try but still pliable. If using an oven, set oven to its lowest temperature and dehydrate with the oven door slightly open. Times will vary depending on your oven but could be from 4-6 hours.
  • Enjoy as you would any regular bread.


6-8 hours dehydrating time
6-8 servings

  • Prep Time: 12 minutes
  • Cook Time: 8

Keywords: raw bread, onion bread, raw onion bread, onions, gluten-free

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10 responses to “Gluten-Free Raw Onion Bread”

  1. Cherie says:

    I can’t wait to try this! My head is swimming with all the possible toppings….yippie!!

  2. Emily says:

    I had to cut out gluten (among other things) recently, and it brought up so many strange emotional reactions, freak outs and fears. Amazing how much we connect to food that has nothing to do with nutrition.

    I am looking forward to trying this out, looks delish!

  3. peace says:

    Anyone try the Excalibur (you can delete this post since it’s mentioning a brand!) dehydrator? Considering to purchase one, especially since my puppy eats plenty of dehydrated sweet potatoes and I’m certain we’ve spent more money on buying them rather than making our own. And these raw breads do look good.

    I went off gluten (and dairy) over the summer, the poofiness disappeared and crept up again when I started eating wheat.
    Today for lunch I had buckwheat and black rice, the rice is grainy and harder to digest. I would like to be grain free once again.

    • Andrea says:

      Some people say that the Excalibur is the best. I bought a brand called Good 4 U (or maybe it’s “Good for U”, but the “u” is correct), because I saw it at the Total Health Show and was offered a good deal on their floor model. You can read reviews about both online but what I like about the one I bought was the timer and auto shut off. If you’re going to be dehydrating for 6, 8 hours or more, you don’t want to have to be around to watch it.

      Meghan: I look forward to trying this onion bread and doing it in my brand new food processor named Betsy.

  4. Deborah says:

    I made this yesterday morning and left it in the dehydrator until this morning as it wasn’t quite dry enough. I had it for lunch today with avocado, cucumber and tomato slices on it. YUM!

  5. Odelia says:

    You are so fun…turning my least favourite foods into my new objects of affection…haha, can’t wait to try this one – thank you!!!

  6. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    rawk it raw! #recipe #raw

  7. tiggerinlondon says:

    My bread turned out bitter, (I did have to substitute flax meal for the chia seed) I also had to dehydrate it at 115 for 24 hours before it was dry but pliable, what did I do wrong?

  8. Dion says:

    How long can you store it?

    • Meghan Telpner says:

      Hi Dion! This should last in a sealed container for about 3-5 days in the fridge. If you wrap it well, you could also try freezing it.

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