raw onion bread
Breads and Crackers | Gluten Free | Recipes

Raw Onion Bread (vegan and gluten-free)

For years I made a raw onion bread with flax seeds and sunflower seeds. There have been times when a batch was in the dehydrator every week! The recipe I used called for 1/2 cup of olive oil, and since cutting most refined oils out of my diet, I needed to change the recipe. Add to that that I was low on flax seed and wanted to incorporate chia. I found this recipe that uses just 2 tablespoon of coconut oil, and I adapted it to the other ingredients I had available.

This recipe doesn’t give as crisp a bread as the recipes I’ve used in the past: it’s more bread-like and less cracker-like. It’s perfect for sandwiches or avocado toast! Of course, it’s naturally gluten-free.

Onion bread ingredients
Onions and seeds, ready to mix

You really need a food processor for this recipe to get the onions the right consistency. Or, if you have a lot of time on your hands, you can grate the onion.

This recipe makes two dehydrator trays full (in my Excalibur dehydrator), or 18 “slices.”

raw onion bread
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5 from 1 vote

Raw Onion Bread

Course: Bread
Cuisine: Vegan
Keyword: Gluten Free
Servings: 18
Calories: 171kcal
Author: Singing Vegan


  • Dehydrator


  • 2 lbs onions I use red onions, but use your favorite variety, peeled and quartered.
  • 1/2 cup flax seed
  • 1/2 cup chia seed
  • 2 cups sunflower seeds or use 1 cup sunflower and 1 cup pumpkin seeds
  • 2 tablespoon coconut oil melted
  • 2 tablespoon soy sauce
  • 1 tablespoon nutritional yeast optional


  • Pulse the onions in food processor until they are finely minced, but not mushy. Place in a large bowl.
  • Grind the flax seed, chia seed, and sunflower seeds separately, then place in the bowl with the onions. Stir to mix well.
  • Pour the coconut oil over the onion and seed mixture, and stir to combine.
  • Add the soy sauce and nutritional yeast to the bowl and mix well. The mixture should come together and be firm but wet enough to spread.
  • On a dehydrator tray with a teflex sheet, spread 1/2 the mixture as evenly as possible. Wet hands will make it easier.
  • Repeat the process with the second half of the mixture on another teflex-lined tray.
  • Turn the dehydrator to 140 degrees (F) and allow the bread to dehydrate for an hour. Remove the trays and gently score the bread with a knife (not a sharp knife!) to make nine pieces on each tray.
  • Reduce the dehydrator temperature to 118 degrees (F) and dehydrate three more hours.
  • Flip the bread over and continue to dehydrate about 6-10 hours, or until the bread is firm and no longer sticky, but still pliable.


Store in an airtight container. I prefer to store mine in the fridge because it stays crisper.


Calories: 171kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 239mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

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  1. 5 stars
    Wow! A recipe site without the life story of the poster? Thank you so much! I will bookmark your site and check it next time I need some recipes.

    1. Haha. Thanks! I do have a short bio page, but I prefer to let the recipes and other articles speak for themselves.

  2. I have a round dehydrator so my trays are not the same size as yours. How THICK should the layers be on the sheets?

    1. Hi Rita, I spread mine pretty thin–about 1/4 inch or 1/2 cm. You can make it thicker, but it will take longer to dehydrate.

      1. Thanks! I spread mine about that thin too and it turns out my trays are close to your size. I have a 15″ round dehydrator and am planning to cut them in cracker size squares with some round edges! Thanks so much for your reply.

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