gluten free multigrain bread
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Gluten free multi grain 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: Side Dish
Servings: 16 slices
Author: Tina


  • 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


  • 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. 


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