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Gluten Free Multigrain Bread

by Tina
gluten free multigrain bread

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.

gluten free multigrain bread

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.

gluten free multigrain bread

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.

gluten free multigrain bread

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.

gluten free multigrain bread

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.

gluten free multigrain bread

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!

gluten free multigrain bread

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,

gluten free multigrain bread

Now off to make a sandwich ….

Tina x

 

Gluten Free Multigrain Bread

A whole food kind of bread using 5 kinds of delicious healthy grains. Yeast and gluten free.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Side Dish
Cuisine: gluten free, Healthy
Keyword: gluten free whole grain bread
Servings: 16 slices
Calories: 117kcal
Author: Tina

Ingredients

  • 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

Instructions

Preheat oven to 200C. I like to place a ovenproof dish on the bottom with water to make a steam in the oven.

    Mix the psyllium husk with 1 cup of water and let it thicken. Whisk so it wont form lumps.

      If you are using whole grains you should blend them all up into a flour. When using flours mix them, the total should be 3 and 1/2 cups of flour.

        Add the flours to a food processor, add in the salt, baking powder, remaining water and the psyllium gel. Process until it comes together as a dough.

          Form the dough into a bowl. When making baguettes or other shapes the baking time may vary.

            Bake for about 60 minutes until light golden and when you tap on the bottom of the bread it makes a hollow sound.

              Place it to cool completely on a wire rack. Slice with a sharp knife when cooled. It stays good for up to 4 days, the bread can be sliced and frozen for longer.

                Notes

                This bread has a delicious dense structure which works great with avocado or hummus. Also great toasted when older

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