I don’t know but I have been craving bread lately … and sandwiches … the main reason why I have been testing recipes like this gluten free multigrain bread I am sharing today. Gluten free bread is not an easy thing to make if you want to keep it as healthy as possible. Lot of GF breads are made of all kinds of refined flours like rice, corn and potato starch. Yeast is not something I wanted to add. Yeast would make the bread lighter you could try adding it in if you don’t mind using it. I love this type of bread, reminds me of when I was young.
I like to add psyllium husk to my gluten free breads , it keeps them moist and holds it together. You find the printable recipe at the bottom of this post.
Watch here how I make it,
For this bread I choose buckwheat, millet, quinoa, oats and sorghum. The first four I blended in my Blendtec blender to make flour, you can of course by those already milled into one but I think it is so easy to just blend some when needed.
If you haven’t used sorghum flour before you should try it! Sorghum is the fifth most important cereal grain in the world. It is considered to be an ancient grain, originated in Africa thousands of years ago. Sorghum is gluten-free and it has a more diverse nutritional profile than many other gluten free grains. It is rich in iron, magnesium, potassium, zinc and niacin. Sorghum is easy on the digestion and is rich in fiber. You can choose between the white or wholegrain variety.
The psyllium soaks up water like crazy and it becomes this gel like mass. I make this bread in my food processor, the easiest way to get it together. After processing it starts to from a nice doughy like consistency, a bit sticky but not too much.
I formed it into a round bread, you can also make 2 small baguette like shapes out of this amount. I cut the top cause it looks good and you get such a delish crust pieces once baked.
The bread slices pretty good and the structure reminds me of a hardy sourdough without the sour taste. It works delicious with smashed avocado and salt or a good vegan cheese. It is not too salty so some kind of a jam would also work. I am making a sandwich with it for sure!
For more gluten free baking check out this Chickpea Hummus Flat Bread recipe! Made with chickpeas, cauliflower and brown rice flour.
If you like the recipe and want to save it you can pin the picture below to your Pinterest board,
Now off to make a sandwich ….
Gluten Free Multigrain Bread
- 1 cup oats
- 1 cup buckwheat I used groats
- 1/2 cup millet
- 1/2 cup quinoa
- 1/2 cup sorghum flour
- 1/3 cup psyllium husk
- 2,5 cups water divided into 1 and 1 and 1/2 cup
- 1 tsp salt
- 2 Tbsp. baking powder aluminium free
Wow, I’ve been hoping to make g/f bread without yeast or sourdough due to histamine intolerance for a while now. Made this today and it’s delicious! I didn’t have all the flours to hand, so used oat, teff, sorghum, tapioca and coconut, and added a little almond milk and ACV, and it turned out lovely. Thank you so much for this brilliant recipe! I don’t need to miss out on bread anymore 🙂