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Easy Multigrain Gluten-Free Sandwich Bread {Vegan, Oil-Free, No Yeast}

My easy multigrain gluten-free sandwich bread is a delicious, nutritious wonder! Throw everything in a blender, pour in a pan, and bake–that’s all it takes to make a sensational loaf of bread. The bread is also vegan, flourless, oil-free, sugar-free, xanthan gum-free, yeast-free and totally toast-worthy.

loaf of gluten-free vegan multigrain bread, sliced part way, on a cutting board

Gluten-Free Vegan Multigrain Bread

If I am not mistaken, this is my easiest gluten-free vegan sandwich bread recipe yet.

It is also my favorite, to date. Why? Because it is so darn delicious. Add in versatile, filling, and almost foolproof, too.

The almost foolproof part is a result of tinkering with my methods for similar breads, such as my Buckwheat Sandwich Bread, Oat Sandwich Bread, and 100% Millet Sandwich Bread. Could I simplify the steps further? Also, could I make the bread from whole grains without first grinding said grains into flour?

The answers are Yes and Yes! I could not be happier to share the results with you.

overhead shot of slices of gluten-free bread on a wood cutting board

Recipe Benefits

This wonderful bread boasts the following:

  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Flourless (made from whole grains)
  • Yeast-free
  • Xanthan gum-free
  • Oil-free
  • Sugar-free
  • Nut-free
  • High in fiber (4.6 grams per slice)
  • Minimal ingredients
  • Easy to prepare

Ingredients for Easy Multigrain Gluten-Free Sandwich Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for multigrain sandwich bread, all in glass bowls on a marble countertop

The ingredients for the bread are minimal: a mixture of gluten-free grains, psyllium husk for structure, and a few basic pantry items:

Vinegar Options

Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.

How to Make Vegan Gluten-Free Multigrain Bread

If you can operate the basic functions of your blender and oven, you have the skills to make this bread! Here is how to make your inaugural loaf:

Step One: Preheat the Oven and Prepare the Pan

Preheat the oven to 350F (180C). If your oven has a convection setting, do not use it for this bread. This bread needs to be baked using the regular (convection) heat. More about this in the FAQS at the end of the post.

Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan.

Step Two: Blend the Grains & Water

blended grains and water in a blender container

Place the buckwheat groats, millet, rolled oats, water and vinegar in a blender (high-speed or regular).

Blend on high speed, stopping once or twice to scrape down the sides of the blender container, until the grains are broken down and the mixture is relatively smooth. Pour the batter into a large bowl.

Step Three: Whisk in the Remaining Ingredients

Stir the psyllium husks, baking powder, baking soda, and salt into the batter until completely blended. Use a spatula or large spoon rather than a whisk (the batter thickens quickly and will clump onto a whisk).

2 photo collage of how to make batter for multigrain bread

Important Note

You may be thinking, hey Camilla, why am I dirtying a separate bowl? Why not add the psyllium and remaining ingredients directly to the blender?

The reason is simple: easy batter removal.

Within moments of adding the psyllium, the batter thickens. A lot. If you blend the psyllium in the blender, be prepared to use your hands to scrape out all of the batter. Cleaning the emptied blender (and my hands, counter and arm) after one of my earlier batches took about 15 minutes. None of us need that.

Trust me. It is worth the extra step and bowl.

Step Four: Pour Batter into Pan

Scrape the batter into the prepared pan. This is super-duper easy since you transferred the batter to a bowl in the previous step (you’re welcome ?).

Smooth out the top of the batter. By the time the batter is in the pan, it will be very thick, like a dough.

multigrain batter in a prepare baking tin atop a marble countertop

Step Five: Bake the Bread

Bake the bread in the preheated 350F (180C) oven for 90 minutes until risen and the surface of the bread appears dark golden brown, dry, and crusty. The bread will also sound hollow when tapped.

Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes. Pretty!

overhead shot of a loaf of multigrain sandwich bread on a gold cooling rack

Step Six: Remove from Pan & Cool

Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.

Yes, it is as good as it looks!

sidewise photo of a loaf of multigrain bread on a cooling rack

Slice it Thick or Thin

This is, in every way, a hearty multigrain bread. It is sturdy and has very few crumbs when sliced (do make sure it is completely cool before slicing). Slice the bread thick, thin or somewhere in between.

overhead shot of a loaf of easy gluten-free multigrain bread, sliced

What is the texture & taste of the bread?

First, texture: Blending the grains into a batter results in a bread that is fine-textured yet hearty, coupled with a distinctive, crunchy crust. It is super-filling, too: one slice is very satisfying.

Taste: The flavor of the bread is nutty but mild, all thanks to the combination of grains. I highly recommend toasting slices to bring out the wholesome flavors, as well as to add more crunch.

Spread the bread with sweet and savory fillings and toppings alike. Jam, marmalade, chocolate spread, hummus, nut and seed butter, you name it–everything is delicious on this bread.

a slice of multigrain bread on an olive-colored plate, topped with hummus


How should I store the Easy Multigrain Gluten-Free Sandwich Bread?

Store the cooled bread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, and the freezer for up to 6 months.

I have flour versions of some (or all) of these grains. Can I use them to make the bread?

Yes! Here is what you need to do to make the substitution(s):

(1) Use the same weight (not volume/cups) of flour in place of the whole grains

I have given cup replacements for using flour in place of grains. However, for the most accurate results, I strongly advise weighing the flour(s) for an exact weight replacement.

To replace the 1 cup (184 g) buckwheat groatsUse ~1.5 cups (184 g) buckwheat flour
To replace the 1 cup (220 g) whole milletUse 1 cup + 6 Tbsp (220 g) millet flour
To replace the 1 cup (100 g) rolled oatsUse 3/4 cup + 1.5 Tbsp (100 g) oat flour

(2) Skip the blender if using ALL flours

If using flours in place of all grains, skip the blender. Instead, whisk the flours, water and vinegar in a large bowl until blended and then stir in the psyllium, baking powder, baking soda and salt.

If using flour in place of one or two of the grains, prepare the batter in the blender as directed (replacing the grain/s with flour/s).

Can I use different grains (in place of the oats, millet or buckwheat)?

I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to this combination of grains. For the best results, stick with the ingredients and proportions listed.

This does not mean that you cannot experiment! That is what I do almost every day and it can be a lot of fun. It is thrilling when an experiment works out, but you need to prepare for possible disaster.

What kind of millet do you use?

I bring this up for my international readers. In the U.S. and Canada, we pretty much have one millet available, labeled “millet.” It is small and pale yellow. It looks like bird seed because…millet is often used for bird seed (note: do not use seeds designated for birdseed in human recipes ?). The variety available for human consumption is hulled.

glass bowl of raw millet on a marble countertop

North American manufacturers do not specify the type of millet on packages (just “millet“), but various sources indicate that the only millet grown for human consumption in the United States is proso millet. If you have the choice of several millets in your country, opt for proso millet.

My oven has a convection setting. Should I use it for this bread?

No, definitely not. Convection ovens are wonderful for many types of recipes, but not every recipe. Convection ovens excel at quick, crisp cooking. They are not the right choice for long slow baking, and that is definitely the case for this bread.

Convection ovens (or the convection oven setting) can force the outer layer of this bread to rise and separate from the inside of the bread. This will lead to several results: (1) a big bubble under the surface of the loaf; (2) a gooey middle and bottom; and (3) a hard outer crust.

This bread needs the low, slow radiant heat of a conventional oven.

My bread came out gooey in the middle. Why?

The bread should not be gooey at all. But if it happens, possible reasons are as follows:

  1. Baking in a a convection oven instead of conventional oven. See the section above explaining why this makes a huge difference.
  2. Inaccurate measurements. Even if you have been baking since forever, it is possible that you mis-measured. It is easy to get distracted for a split second–it happens to everybody! If you measured using cups, I urge using a scale next time around. You will love using the scale to measure once you start.
  3. Oven temperature is off. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, leading to a bubble under the top of the loaf.

Can I Use Something Other than Whole Psyllium Husks?

No, for this recipe it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but for some reason, it does not work well in breads such as this.

Happy baking! I would love to know what you

More Easy Gluten-Free Sandwich Bread Recipes:

loaf of gluten-free vegan multigrain bread, sliced part way, on a cutting board

Easy Gluten-Free Multigrain Sandwich Bread

Yield: 1 large loaf (16 slices)
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Easy multigrain gluten-free sandwich bread that is vegan, oil-free, sugar-free, xanthan gum-free & yeast-free.


  • 3 and 1/4 cups (769 mL) water
  • 1 cup (184 g) raw buckwheat groats
  • 1 cup (220 g) raw millet
  • 1 cup (100 grams) rolled oats
  • 1 tablespoon (15 mL) apple cider vinegar
  • 1/3 cup (27 g) whole psyllium husks
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt


    1. Preheat the oven to 350F (180C). Note: do not use convection setting for this bread (see post for explanation). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan.
    2. Place the water, buckwheat, millet, oats, and vinegar in a blender container. Blend on high, stopping once or twice to scrape down the container, until smooth.
    3. Pour the batter into a large bowl. Stir in the psyllium husks, baking powder, baking soda, and salt until blended (it will become very thick).
    4. Pour the batter into the prepared loaf pan, smoothing the top.
    5. Bake in the preheated oven for 90 minutes until the surface appears golden brown, dry and crusty. The bread will sound hollow when tapped.
    6. Cool in the pan, on a cooling rack, for 15 minutes.Remove the bread from the pan and cool completely on the cooling rack before slicing.


Storage: Store the cooled bread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Psyllium: Be sure to use whole psyllium husk, not psyllium powder.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 118Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 172mgCarbohydrates 23gFiber 4.6gSugar 1gProtein 4g

Did you make this recipe?

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Friday 27th of October 2023

Is there any substitute for the millet? Thanks.


Wednesday 1st of November 2023

Hi Mary! An equal weight of rice (brown or rice) will work.


Monday 16th of October 2023

Is is possible to use steel cut oats instead of the rolled oats? Replacing by weight? I wanted to make my 4th loaf and don’t have rolled oats! Great recipe!


Tuesday 17th of October 2023

Hi Bee! Yes, that should work great :) I am also glad you like the recipe!

Cynthia Erbentraut

Saturday 16th of September 2023

I made my first loaf and I am truly excited that this is the best bread I have made gluten free thus far. The flavor is good and I could see adding walnuts and honey in the next time. I'm excited to try again but we will enjoy this loaf! Thank you for your dedication to help others get healthy. I even messed this up by adding all flours to blender and it still turned out. It did stick to the glass pan and it took me a little time to get the bread out.


Saturday 16th of September 2023

Hi Cynthia! I am so happy you like the bread! Yes, you definitely can customize it with add-in’s, so go for it!

Nonstick parchment paper is a wonder product for lining baking pans to help prevent sticking ????

Cynthia Erbentraut

Saturday 9th of September 2023

I am excited to try this new bread recipe. Is it possible to cut back on any of the sodium and still have it rise properly? Do you have any suggestions?


Thursday 14th of September 2023

Hi Cynthia! I understand, and yes, I do have suggestions: (1) do not add the salt, eliminating it will not affect the rise at all; and (2) use reduced sodium baking powder. Rumford and Hain brands both making lower sodium baking powders that are excellent. They are not always in stores, but you can order them by mail (or look for them in health food stores, or in the healthy goods section of the grocery store). Cheers!


Sunday 11th of December 2022

We love this recipe and I make it weekly. I'm wondering though, if there's any possibility of making burger buns from it? If you were going to attempt (as I plan to) how might you adjust the oven temp and baking time?


Monday 12th of December 2022

I am so glad you like the recipe, Jen! I am sure you could make this into buns. I would do the same oven temp. You could probably get 8 big buns from the recipe (maybe 10, depending on size). I would try 20 to 25 minutes and check every five minutes after. Also...if you decide to make hamburger buns more regularly, you might consider getting a hamburger bun pan (it sounds odd, but they exist). I do not own one, but have used one at a friend's home and it was pretty great (I think I need to ask for one for Christmas). Google it--many options exist. Great for getting the perfect shape!

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