Gluten Free Bread

YouTube video

Gluten Free Bread

Jill Dalton
I can’t wait for you to try this Plant Based Gluten Free, salt, oil and refined sugar free Bread! It is great for sandwiches and even better as toast. Trying to find gluten free bread in the grocery store that is also Vegan and tastes good is almost impossible. I have finally perfected this recipe and have been making it for my family for quite a while now. They all love it and I find that I am making about a loaf every other day.
4.74 from 23 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread
Cuisine American
Servings 8 people
Calories 187 kcal

Ingredients
 
 

Instructions
 

  • Soak buckwheat and quinoa overnight.
  • Preheat oven to 350°.
  • Rinse and drain buckwheat and quinoa.
  • Place all ingredients into a food processor and mix lightly, just until mixture is blended together. (over mixing might prevent bread from baking through).
  • Pour into a silicone bread pan or lightly oiled bread pan.
  • Bake for 1 hour.
  • Remove from pan and let cool completely before cutting. As it cools, it continues to “set” and firm up.

Nutrition

Calories: 187kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 417mgPotassium: 191mgFiber: 11gSugar: 1gVitamin A: 7IUVitamin C: 0.2mgCalcium: 80mgIron: 2mg

209 thoughts on “Gluten Free Bread”

  1. I am gluten free due to celiac disease……WHAT SIZE BREAD PAN????? Help1 please advise …9 x 5 9 1/2 x 5 1/2, 8 x 4…..in gluten free baking this is important. Thanks so much or this wonderful recipe….can’t wait to try it.

      1. Theresa Hanley

        I have been cooking vegan and gluten free for more than 30 years and, I have to say, this is the best gf/vegan bread EVER!!! It is so delicious and easy to make. Thank you! My eight year old loves it too <3

      1. No, they actually help to soak some of the moisture out of the bread while it is baking so that it doesn’t end up gummy. =)

  2. Hey Jill 🙂 I am so looking forward to this recipe. We do have Celiac in my family, so I truly appreciate the gluten free recipe! Unfortunately I am very allergic to quinoa. What healthy gf substitute could I try as a replacement? Thank you!

      1. Thanks Jill! Somehow I missed your response, so I’m sorry for the delay in replying to you. Do you think I should soak the millet as well? I just joined your free membership community 🙂 YAY!

    1. You could use extra buckwheat in place of quinoa. Made a bread that was all buck wheat-based and it’s pretty good too so I’m sure it would work. I actually made this bread yesterday and it was pretty good very excited to not have to purchase my own gluten-free bread anymore I just need to get the right size pan because the love that I made looks like tea bread Lol. thanks so much Jill for an awesome recipe . You are my go o blog for recipes:)

      1. I actually made one burger bun out of the mix to see how to did and I’m happy to report it held its shape well . I just put on a piece of parchment and placed on a small cookie sheet. Put in in the oven to cook next to the bread loaf . Took out about 50 minutes. Going to try some hot dog buns next.

  3. Tried making this today. Soaked the grains overnight and did exact measurements…but it was so thick it wouldn’t process nice. I live in Wisconsin….lol….not sure if that matters, but it definitely didn’t pour into the pan like your video. Any advice?

    1. I just tried the recipe today too and it did the exact same thing that you are describing. I ended adding a lot of water to try to thin out the dough to the consistency of the one in the video. It has not cooked well either.. 🙁 it created a huge bubble on the top and the middle was super gouey. I put it back in the oven. I’ll go check on it soon, but definitely not a success here. I am really puzzled… cannot wait to find a good GF and vegan bread recipe

  4. Hi Jill. You responded to a previous question that you are using psyllium husk powder but the link you provide to the product doesn’t seem to be the powder form. Can you just confirm that you’re not using the whole husk but are using it in powder form? It does make a difference in the amount used. Thanks!

      1. Thank you for sharing this. I used psyllium husk and apparently it was the powder and didint see there was a difference until I read the comments. Its in the oven. Hope it turns out. Maybe an asterisk and note in recipe would be helpful. ?

      1. I haven’t tried it but I think it would make the bread too dense and it wouldn’t completely bake through in the middle.

  5. I made this today. It worked out perfectly. I actually (by mistake) bought Buckwheat flour so I went ahead and used it and just added about 3/4 cup water. I will be making this again for sure. Thank you!

  6. Hi Jill: This was such an easy bread to make. I didn’t have psyllium husk so I ground up some flax seeds and used that instead. The silicone bread loaf pans are the best too as the bread pulls away from the sides easily. Smeared a little peanut butter on and topped with some fresh blackberries, and it was delicious!

  7. This is a fantastic and delicious recipe. I bought 2 silicone loaf pans off of Amazon Prime for around $10 and they worked perfectly- no oil was needed, the baked loaves popped right out of the silicone pans without sticking. I doubled the recipe to make two loaves at once. They rose beautifully, they came out crispy on the outside with a tender/moist bread inside- the texture is wonderful: it has a great mouth chew due to the variety of whole grains used. It was delicious sliced plain, as well as sliced and toasted with a nut or fruit spread on top. This will be our go to EASY GF bread recipe! **I left the tri-color-quinoa and raw buckwheat grains soaking overnight for 2 nights as I didn’t have time to make it the next day as originally planned- despite this, they still came out just perfect. Thanks again for this recipe!

    1. Meant to also state that I used a convection oven to bake the 2 loaves and I left them in for 50 minutes as they baked fully in that time. If using a convection oven, Check your loaves about 45 minutes into baking them to see how much time they need after that.

  8. Hey Jill! OMG! You were right – we love this bread. Made it an hour ago and it’s gone! So good. Thank you so much. I can’t wait to see what cooking next!

  9. Tried making this in Nutrabullet but ground down everything too much, wouldn’t bake properly (after about 2hours gave up),sliced it and put in toaster to see if this would help but to no avail. Will maybe try Bamix machine next time.

  10. Tried recipe again but this time just mixed ingredients by hand. Success, bread is lovely toasted with almond butter. Thanks Jill.

    1. Chintha Samarawickrema

      Hi Jill, I made this bread. It came out exactly like yours. It was very good! Soft inside & crispy outside; yum!
      I just wanted to double check …that you don’t use salt at all? I didn’t see salt under the ingredients. It was still ok because I’m used to using very little salt. I’m hoping to make this when my sister visits me; I’m trying to get her into gluten free diet. I might have to add a little salt because she would like it with a little salt.
      Thanks so much for this very easy GF vegan bread! I love it so much!!
      BTW, are those silicone bread pans non toxic? I’d like to purchase, but because I have an autoimmune issue, I’m very cautious about the cookware that I use. Thank you!
      Chintha

      1. Hi Chintha,
        I don’t use salt in that recipe but it could use some for taste. I originally made this recipe for SOS free cooking but a little salt is OK. Here is what the description for the silicone pans say: 100% Customer Satisfaction Guarantee
        100% Food Grade Silicone, BPA Free, Latex Free, Exceeds FDA & LFGB (European) standards.

      2. Chintha Samarawickrema

        Thank you, Jill! I really appreciate you getting back to me with the important information!
        Thanks so much! Have a wonderful Christmas!
        Chintha

  11. Darn, my health food store that has bulk grains didn’t have buckwheat. The clerk suggested buckwheat flour. I’m wondering if that would work instead?

    1. I haven’t tried making it with the flour. Buckwheat flour is usually ground really fine so I’m not sure if it will work. Sorry

  12. Looks great! I just made a loaf according to the directions and the bread rose like crazy… like too much, like 6 inches above the loaf pan line. I don’t know what went wrong

    1. hmmmm. Everyone is having different results with this recipe. It must just be the difference in ingredients ( brands, where they come from and so on )

  13. After cooking for an hour and half in as 5×9 pan It was a big lump or bowl of wet oatmeal inside a outward dry crispy cacoon. Any suggestion ladies? I would love to try it again. I want this bread so

  14. Is it ok too soak the grains only for a few hours? I realized I didn’t read the directions thoughly and I need to plan ahead?

  15. Hi Jill, can you explain why you add baking soda since soda has to have an acid to react with? Would it work with just the baking powder? Also mine didn’t rise much as was gummy in the middle even after baking an extra 10 minutes. I checked my baking powder date and it was 2 years past the date!! Just wanted to mention in case others might have old baking powder. Baking soda doesn’t expire.

    1. You are absolutely right about just using baking powder. I didn’t know until now that baking powder actually has baking soda in it and it doesn’t need the extra acid to react. Thanks for helping me to learn =)
      Some other people have had the same gumminess issue that you have. Honestly, I’m not sure why. Mine never does. sorry.=(

  16. Thank you Jill.This recipe is so delicious and hearty. I love its nutty, chewy texture and taste. This is my first gluten free bread recipe attempt and the preparation method and cooking instructions were easy to follow. I had to add a 1/2 cup more water to get my batter to the same consistency as yours had in the cooking video. I look forward to your videos each week and I have also enjoyed seeing your daughters’ enthusiasm for the whole food plant-based lifestyle.

  17. Jill, you made a comment that everyone is having different reactions to your recipe. I just smiled. My mom always told me you could give a recipe to 50 women and you could easily end up with 50 different results! ? People use different ovens, mixers, pans, brands of ingredients etc. It’s funny in a way. And for those of you who say the batter is too thick… well if it sits too long it will thicken up. Mine did when I took a phone call and came back to finish. Anyway, Thanks Jill! I for one LOVE this recipe, and at times I’ve given it a few variations just for fun. I just took out two loaves from the oven for us to have for our Christmas feasting. I experimented and spiced one up with cinnamon, nutmeg, cloves, allspice, cardamom, orange peel, raisins and dates, I can’t wait to try it. Merry Christmas!

  18. Hi Jill I n from Portugal and love your recipes
    If can’t use applesauce what can I use to substitute?
    Thank you for all yours teachings

  19. I made this bread and it came out looking rather nice but had a very peculiar almost petrol-y smell to it! The smell was so overpowering that I could not try the bread. Has anyone had the same experience? I have no idea what caused this, any ideas?

    1. Was your quinoa organic? Organic is best. Secondly, sometimes quinoa can be so powerfully strong with the odor you mentioned. Some people toast it in the oven before cooking or baking with it to remove the smell. I’ve found just a very very good rinse helps, and I also soaked my quinoa a bit longer like another person did… almost to the point of sprouting. Then before putting into the recipe, rinse it again very well. This should do the trick. Please don’t give up. This bread is awesome toasted!!! And keeps well in the fridge.

    2. Some types quinoa can cause this I’ve found. Make sure your quinoa is organic and not rancid. Also you could rinse the quinoa before soaking to help remove the saponin. (Saponins are naturally occurring phytochemicals that coat the outside of unwashed quinoa, giving it a bitter or soapy taste) Hope this helps.

      1. Joyce, this is super helpful! I’ve made the bread three times now. It turns out great and we love it, however my husband mentions the quinoa taste, so it would be awesome to eliminate it. Have you figured out which types of quinoa (besides organic) have the least of it?

  20. Dear bakers! This recipe is AMAZING! Best gluten-free Vegan bread ever! I soaked the buckwheat and quinoa for much longer time, so that the grains were nearly sprouting!
    WOW!
    Thank you for the lovely recipes.
    Linda

  21. I’ve made this bread a half dozen times, tweeking the method a little at a time, hoping for better results without sucess. The flavor is very bland as is so I’ve added a teaspoon or so of salt to give it a little kick. Mine also come out a bit gooyie in the middle even after baking for an extra 5 or 10 minutes. Even so the bread is very good if toasted and spread with some peanut butter.

  22. Thanks for this awesome recipe.
    Cant find a gluten free oats in my area. Can the oats be omitted and instead increase the quantity of the quinoa and buckwheat?
    Has anyone tried without the oats?

  23. Hi Jill, may I know the brand and model of food processor and oven you had used? Also, if I can’t find Applesauce, can I just use honey? Instead of water, can we use almond milk? I just want to make it more flavorful as it seemed like it might be bland.

  24. When watching the video, it looks like you are using a tablespoon of baking powder rather than the teaspoon the recipe calls for. Tried this and went by the recipe but found it heavy and not too tasty. Wonder if I should have used the tablespoon.

  25. Tried this recipe this morning – the bread was DELICIOUS! Love the texture and hearty bites!! Thanks Jill.

  26. Jill could you please tell me how long you mix the ingredients. I definitely want to make this and bought all ingredients today but do not want to over mix! Thank you Jill!

  27. Absolutely delicious truly, so moist and tasty! Yum! Thank you Jill!!! I had it for breakfast with some Manuka honey spread on it and a fresh papaya. I didn’t have any psyllium husk so replaced with hemp seeds which increase the fat content a little but hemp seeds are good for you. I have now ordered some psyllium husk and busy baking this fabulous bread the way you intended, can’t wait to taste it. Thank you again Jill!

  28. I’ve really enjoyed your bread recipe, but the slices are a little small to make a sandwich. 🙂 Have you (or anyone) successfully tried doubling the recipe in a larger pan to make a larger loaf? Thank you!

  29. Hi Jill, this bread is awesome! Finally, I got something to replace my boring keto bread. How long did you mix it in the food processor ? Mine turned out to be very thick. Maybe I over mixed it. I will try next week to just few pulses and use almond milk instead of water. Can I reduce the 1 1/2 c of gf oats to 1 c and the rest buckwheat & quinoa? I love quinoa and buckwheat. I eat them everyday instead of rice. Even if the bread turned out to be a bit dense, but it is a very healthy and clean bread. I toasted a bit w/ almond butter & my turmeric, cinnamon, & ginger tea. It’s a winner!!! Thank you so much for sharing this recipe. I appreciate it so much.

  30. Hi Jill, is the spoon you use for the baking powder and soda a tablespoon or a teaspoon? It looks like a tablespoon.. also, do you know if it will turn out with psyllium powder instead of husk? If so, how much should we use?

  31. I made the recipe twice and love it…Living in Colorado with low humidity, I found I had to add approx. one extra cup of water which still did not allow me to pour out the dough, but it was necessary for it to bake well.

    1. Jill responded to me on this over Instagram. You can try with about 1/2 the quantity, yes, but it’s hard to say if it will turn out. This recipe seems to like the least amount of processing, grinding possible.

  32. Psylium husk gives me a rash , is flax seed OKAY, plus it wasn’t sweet enough can i add more applesauce.

    1. I haven’t tried using flax instead of the psyllium but I think it would work if you grind it first into a meal. If you want it more sweet, I would suggest throwing in a date or two. I think adding more applesauce might prevent it from baking through to the middle. It might just be too much liquid.

  33. I have not cooked with buckwheat and when I went to two natural food stores the only thing in the bulk bins was buckwheat groats. Is this the ingredient used in your recipe or do you use another version of buckwheat?

  34. Kathleen Collins

    So yummy! The best GF bread I’ve ever had and I made it! It’s delish, satisfying and just wholesome. Thanks! We need more GF bread recipes! 🙂

  35. I don’t have buckwheat. Is there something else I could use to substitute for it or would I just increase the amount of quinoa?

    1. I have heard that some people have used millet instead. I haven’t tried making it with just the quinoa so I’m not sure if it would work, sorry.
      Jill

      1. Hi Jill, I have been playing with this recipe and have found that replacing the applesauce with vegan buttermilk gives the bread more rise. I actually today made the best loaf yet by using 3/4 cup buttermilk and a cup of water. I am thankful for this wholesome gf bread. Keeps so well in the fridge. Thank you for your inspiration. Has definitely helped us transition to. a WFPB diet.
        Been 4 months and it’s going great!

      2. It is a great question. Your suggestion make sense… Would love to hear from someone who knows the answer.

      3. Hiya,
        Hilly here in the UK. Its best to use soya milk, as there’s more protein in that, but to be honest I use whatever I’ve got if I’m pushed. So, it’s a cup of plant milk and a tablespoon of lemon juice. Mix them together and leave for five minutes to clump up. There’ll be a lot more clumping if it’s soya milk. TA-DAAAA! x

      4. I use one cup soy milk and 1 T of lemon juice. Then let it sit for 10 minutes. I prefer using the lemon juice to vinegar.

      5. Hi Jill, I made this bread, in fact I have made it twice, and love it!
        I was going to bring some to work for a friend who is gluten free. She asked what was in this and when I told her buckwheat she said buckwheat isn’t gluten free. Just thought I would let you know.

      6. I know this is old, but I’m Celiac, and have to eat gluten free. Buckwheat is gluten free, Eva is right, it’s a seed. You’re coworker must be new to the gf world. Just Google it for her. ?

    1. Kimber Mullen

      I used psyllium husk powder, and it’s much thicker than Jill’s, based on the video, so I added a half cup of unsweetened soy milk and it came out fine. I think next time though, I will cut back the powder to 1/8 cup since it seems to gel much more than husks, but that’s just my experience.

    2. I just made this (found it in your book – love the book by the way). However mine didn’t ‘rise’ much at all – very squishy dense. Tasty though. Has this ever happened or does yours always rise a bit? Was thinking my baking powder too old. Will try again. Thank you for this recipe.

  36. I have been gluten free for over 10 years, and I have never been able to make a successful gluten free bread from scratch. I just made this today, and it is so easy and tasty! I love the fact that the bread uses whole food ingredients and is flour free! Thank you for posting this recipe!

      1. You might have overblended the mixture. The inside does stay a bit moist but after sitting a cooling everything sets up a bit more.

      2. Avilone Starre

        today I made this bread and it turned out perfect! after soaking the grains, i poured the grains into a colander lined with cheesecloth, rinsed then squeezed out the remaining liquid before putting the grains into my processor. The middle set up perfectly after cooling completely. We love it and look forward to adding different seasonings, herbs. I think squeezing out excess moisture helps with the too moist center problem. Thx!

  37. Hi Jill,
    I’m not sure what I’m doing wrong, but I have tried this bread recipe three different times and each time it comes out really dense and gooey. For the first two batches, I had red quinoa and psyllium husk powder, so I thought that was the issue. I bought psyllium husk fiber and white quinoa and even bought new baking soda and baking powder just to be sure that wasn’t it.

    This morning, I made the new batch and was encouraged when the dough wasn’t as thick as the last two batches, but after baking it for an hour and 15 minutes, it is very similar to the first two tries. It’s super dense and not completely cooked. It also didn’t rise much.

    Any advice?

    Thanks!

    1. I have found when baking various gluten free bread recipes that the pan can make the difference between cooked versus soggy, ie., glass versus metal pans.. And another factor is whether it’s lined with parchment or not. If Jill had success with silicon then I will go with silicon as well.

    2. It is very dense. But you might want to consider the amount of water in your quinoa and buckwheat that contributes to the moisture level of the batter. Maybe you need to reduce the amount of added water to compensate.

  38. Deborah Whiting

    Hi Jill
    Sorry if you have already answered this question but the applesauce looks like a dry ingredient? I know applesauce to be cooked apple. Could you clarify this for me please. Can’t wait to make this for my grandson who has Coeliac disease.
    Many thanks
    Deborah

  39. Hi! Can I use buckwheat flour instead of buckwheat? If so, should I use less than 1/2 a cup? Thanks you!

    1. Hi Liz, I wouldn’t use buckwheat four because it is usually ground too fine and it keeps the bread from cooking completely in the middle. It stays kind of gummy. If you don’t have buckwheat, you could try millet or quinoa.

  40. Ellen Dillinger

    As a type 1 diabetic/gluten intolerant vegetarian, I was looking for a bread I could make and eat. Tried your gluten-free recipe and added cinnamon and (after food processing) blueberries to it. My blood sugar and insulin use dropped surprisingly within weeks of making this change. That’s the only life change I’ve made during the three month time period, so I have to attribute the health improvement to this bread. Also, it tastes good, has a great texture, and can be used for anything “store” bread is used for. Thank you so much!

  41. Hi Jill,
    I tried quinoa instead of buckwheat flour and it worked great! Thanks for your help.

    Have you tried storing this bread (sliced) in the freezer or fridge for longer shelf life? Would it work like the other gf breads, where you take the frozen slice out, toast it, and it works great? I wasn’t sure if it would turn gooey…

    Thanks,
    Liz

  42. Jill, I love your site, videos, and healthy and tasty recipes. I make sure I have this Gluten Free Bread on hand at all times (and I’m not even gluten intolerant). I love this bread served with your Vegan Cream Cheese recipe. Thanks for giving us healthy alternatives to favorite foods.

  43. It’s definitely the most delicious gluten-free bread I’ve had, and the easiest to make too! Made a batch yesterday. Great with pecan butter and coconut butter!

  44. I made this last night and it’s amazing… moist, chewy and deeply satisfying! My German husband, who is VERY picky about his bread, loves it. I don’t ever need to buy bread again!

    Jill, what do you suggest to store it… counter top or fridge, plastic or paper covering? I’ll definitely make 2 loaves at a time, and slice and freeze the second one for later.

    1. I would keep it in the fridge in an airtight container. It will be good for over a week. It also stores wonderfully in the freezer.

      1. one loaf doesn’t last a week at my house. I don’t worry about length of storage. Thank you Jill.

  45. Jill, does your bread rise much? Mine was flat. Wondering if the time in the food processor makes a difference, i.e., longer vs. shorter mixing time?

      1. Ah, my silicone bread pan is 4″ x 9″, so that makes a difference. I’ll keep my eye out for a smaller pan… it would be easier to make a sandwich then!

      2. Do you remember where you bought silicone pans that size. I’m having trouble finding it and it seems like a perfect size to try.

      3. I’m sorry Maureen, I got it at a discount store, not realizing that it was a rare size. Sometimes I 1 1/2 the recipe so that it fits the normal size pan.

  46. Hello Jill, the recipe looks so promising!
    I just have to ask, because I haven’t seen it in the previous comments – don’t you need to add apple cider vinegar to balance the baking soda?
    Thanks!

    1. That is a good question. I’m not sure on the science behind the vinegar and baking soda reaction but it might actually improve the rise for this bread. I will have to try it.

      1. Hi Jill, I’m going to make this bread tomorrow using the vegan buttermilk mentioned earlier. Did you try adding apple cider vinegar? And if so, did it improve the rise for the bread?

  47. Buyer Beware! I made this and found it unexpectedly sweet. Finally figured it out…my psyllium was sweeten with fructose. Didn’t have any psyllium for the second attempt, so I substituted Hemp hulls. Came out fine. Will continue to make this. Think maybe I’ll add raw sunflower kernels after the blending next time. My oven requires an extra 5-10 minutes.

      1. I’m confused, the recipe calls for buckwheat groats but here you are saying hulled buckwheat? Are they the same thing?

  48. Made your bread today after seeing you on Chef AJ. Thank you so very much for sharing this recipe. It turned out perfect. Do you happen to know the nutritional information? Thanks, Debbie

  49. I am going to start making this bread every week and don’t want to buy little bags of ingredients every week at the grocery. I’d rather buy bulk and store in the freezer. Is anyone else doing this? If so, do you have a good source to order ingredients from?

  50. Thank you for this easy and quick bread recipe. I’ve made the original and other variations and they’ve all turned out great!

  51. The comments here seem to fall into two camps. Those who love the bread and those for whom it turns out soggy and seemingly uncooked. I had high hopes but unfortunately mine fell into the soggy, uncooked camp. Underwhelming.

  52. Since I don’t have a food processor, I was hesitant to make this bread, but I saw that a previous comment stated that they had success with hand mixing the ingredients, so I decided to give it a try. It worked, but the texture was not the best. I loved it, but my family could not say the same, but, more for me! The only issue I had was a little trouble getting it out of the pan, as I lightly oiled it. I will definitely make this again though, because it is better than any store bought GF bread I’ve ever had!

  53. I made this bread recipe and ended up with a wet gooey middle. I wondered if baking it longer would help, so I continued baking it for TWO HOURS. It never cooked through. I showed it to my brother, a baker who owns his own bakery and makes gluten-free bread there. He said I’d discovered a plant-based substitute for cement. LOL! I have a hunch I over-blended it. I will try again.

    1. Sometimes if you over blend the mixture it doesn’t cook through in the center. It stays a bit moist until it has cooled completely. It takes that extra time to “set”. I will make a note on the recipe.

  54. Cynthia L Erbentraut

    Fabulous recipe Jill. So thankful for your inventiveness! I made this this morning and the flavor is great but it didn’t really rise. I didn’t have the aluminum free baking powder and soda but I didn’t think that would matter that much. What do you think?

    1. I don’t think the kind of baking powder or soda makes a difference. It doesn’t really rise much. Maybe 1/2 inch or so higher than the level of the uncooked bread.

  55. Melissa Lynn Vidair

    Hi Jill,
    I just made your bread and it turned out really good. In order to lighten it up a little I left out the chia seeds, used a little less water, and used sparkling spring water. I did use the salt. I also let it sit on counter to give everything a chance to fully hydrate. My bread has a good rise and a less gummy texture. I will add a little apple cider vinegar to my next loaf . Thanks for your wonderful recipes!

  56. How loose is the dough/batter? I want to try this recipe in a silicone baguette & bread pan (has 8 small baguettes) that has small holes on the bottom. Would the dough leak through?

  57. I was a bit frustrated that the video has more detail in the instructions than the cookbook does. I definitely overmixed the dough and later when I watched the video you only pulsed the mixture twice. The instructions online say specifically that overmixing will prevent the bread from baking through. That would be very good info to include in the cookbook. Not everyone will take the time or have the technology to watch your video. I imagine my first attempt will be going into the compost bin!!

  58. Hi Jill I absolutely love this bread
    I’ve been blessed that a friend who bakes this bread has been sharing it with me
    However it’s time I catch my own fish
    I do not need to be gluten free so my question to you is if I can add eggs as well
    Wondering if anyone has experimented with that.

  59. I am just obsessed with this bread. I don’t need to be gluten free my partner does. It isn’t “bread” like it is very dense and chewy. If you are looking for an exact bread replica this isn’t it. I like it much better than any bread. It is filling, full of fibre, so healthy and while it doesn’t taste like normal bread to me it is an improvement. I love it with nut butter on it. It is a great as a snack when you are hungry because it is actually satisfying. My GF partner doesn’t like it as much as me but he likes it. I will make this all of the time.

  60. I made this recipe today from your new cookbook. Is the 1 1/2 cups of water additional to the soaking water? I did add it as extra water. The end result doesn’t look like yours, I think I over processed it. Tastes delicious though.

    Comment on cook book: As a New Zealander i enjoyed reading about your stint in NZ. Maybe in the next book you could put Fahrenheit and Celsius in the instructions? Thank you. Making several recipes out of book today.

    1. The water is in addition to the soaking water. The soaking water is completely drained off before blending it with the rest of the ingredients. Our next cookbook will have metric conversions =)

  61. Elizabeth Davis

    I love this recipe, but it has been harder to sell the rest of my family on it so I experimented. I first replaced the quinoa with whole grain millet. It got an “it’s ok”. So I made one more change. I substituted oat groats for the buckwheat groats. This is the first and only new plant-based recipe that has made my favorites list.

  62. Hi there,
    Just wondering if I can use GF steel-cut oats, or will the steel-cut oats mess with the texture? Thanks so much.

    1. You are right Bekah, the steel cut oats change the texture and doesn’t cook through to the middle very well. I always use rolled oats.

      1. I made this bread amazing. I used almond milk and lemon juice to make buttermilk instead of applesauce and added black salt. Used tricolour quinoa. Just pulsed the infredients in my vitamix blender at 1 for a couple of times. Really good. Next time i shall try with one of my 8 varieties of millets.

  63. I used a regular metal loaf pan for my very first loaf and wasn’t happy with it. Tried it again with a silicone pan. Love, love it!!! My husband who doesn’t eat healthy at all loved it. : )

  64. This is FAN TAS TIC.
    Waaay better than Ezekial bread.
    I found that if I soaked for a day, the grains so soft. Soak to just on the point of sprouting. Drain fully.
    Add half a cup extra of the buckwheat, quinoa and Oats.
    Drop the {Applesauce&Liquid} instead (1c of water with half a lemon squeezed)&(3/4c plant based milk).
    Didnt bother with psyllium or chia. Used instead 1/3c ground flax meal.(i ground my own)
    Rises some, not much. Used a 3.5in wide tin. Also 4in crumpet rings work great for a single serve of toast in the morning – I just slit down the middle, for two “slices”.
    This makes the best toast.
    Not really using this for hamburger rolls or sandwiches.
    Delicate flavour. Nutty. Very nice. Even my picky teenager loves it. Very cost effective.
    thank you sooo much

  65. WAUW! What an excellent bread! I just made 6 loaves 😉 and I am going to freeze them. I tried 1 loaf last week and my son and I ate it in 1 day 😉 We both have Celiac Disease . Thank you so much! I am going to trie to swap chia with linseed. Here in Belgium Chia seeds are much more expensive. And I think linseed wil have the same gooey texture. Thank you for the inspiration!

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