Go Back

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


  • 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