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Multigrain Cinnamon Raisin Bread

A sweet, gluten and yeast free bread. Using whole grains it is rich in fiber. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free raisin bread, sweet bread, yeast free baking
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 or 2 Tbsp. psyllium powder
  • 2 and 1/4 cup plant based milk divided into 1 and 1 and 1/ 4 cup
  • 1/4 cup maple syrup
  • 1 cup raisins, soaked in warm water, rinsed
  • 1/2 tbsp cinnamon
  • 1/2 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 create steam in the oven.
  • Mix the psyllium husk with 1 cup of plant based milk 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 plant based milk, maple syrup and the psyllium gel. Process until it comes together as a dough. Add in the raisins and pulse to combine. 
  • Form the dough into a bowl using some extra flour for your hands. 
  • Bake for about 60 minutes until light golden and when you tap on the bottom of the bread it makes a hollow sound. I brushed it 20 minutes before it was done with some plant based milk. 
  • 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 is delicious freshly baked but also the second and third day toasted and eaten with some blueberry jam.