Little Northern Bakehouse

Baked Savoury Gluten-Free Strata

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Baked Savoury Gluten-Free Strata

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  • Olive or coconut oil, as needed
  • 1 onion finely chopped
  • 2 small bundles chard, finely chopped
  • 3 cloves garlic finely chopped
  • 1 cup mushrooms, chopped
  • 2 cups vegan shredded cheese (we like Daiya’s Cutting Board Shreds)
  • 5 cups Little Northern Bakehouse Seeds & Grains loaf, cubed
  • Salt and Pepper to taste
  • For the batter:
  • 1 and 1/2 cups chickpea flour
  • 3 cups unsweetened almond milk
  • 2 tbsp flax meal
  • 2 tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1/2 tsp Paprika
  • pinch nutmeg


  1. Preheat oven to 350°F. Grease a small- to medium-sized baking or casserole dish and set aside.
  2. Toss veggies with oil, transfer to a baking sheet, and season with salt and pepper to taste. Roast in the oven until golden brown and tender, about 15 min.
  3. Mix the bread cubes, vegan cheese, vegetables and batter together. Pouring into prepared baking or casserole dish. (If you’re making this in advance, you can cover and set overnight in the refrigerator.)
  4. Bake for 1 hour or until top is golden brown.
  5. Serve warm.
Baked Savoury Gluten-Free Strata
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