Easy Gluten-Free Multigrain Sandwich Bread

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

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4.88 from 62 votes

Easy Gluten-Free Multigrain Sandwich Bread

Easy multigrain gluten-free sandwich bread that is vegan, oil-free, sugar-free, xanthan gum-free and high in fiber!

Prep Time5

Cook Time1 30

Total Time1 35

Course: Bread

Cuisine: American

Keyword: buckwheat, easiest gluten-free bread, easiest gluten-free sandwich bread, easiest gluten-free vegan bread, easy blender bread, easy gluten-free vegan bread, gluten-free vegan oil-free bread, millet, oats, oil-free vegan, wfpb, wfpb baking, wfpb bread

Servings: large loaf (16 slices)

Author: Camilla

Ingredients

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

Instructions

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.
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.
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).
Pour the batter into the prepared loaf pan, smoothing the top.
Bake in the preheated oven for 90 minutes until the surface appears golden brown, dry and crusty. The bread will sound hollow when tapped.
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.

Notes

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.

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. Also, if you need the recipe to be 100% yeast free, use distilled vinegar or the lemon juice option.

Nutrition