Gluten Free Bread

by 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!

Gluten Free Bread

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… Breads & Sides Gluten Free Bread European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 285 voted )

Ingredients

1/2 cup buckwheat
1/2 cup quinoa
1 1/2 cups Gluten Free Oats
1/4 cup chia seeds
1/4 cup psyllium husk
1 tsp aluminum free baking powder
1/2 tsp aluminum free baking soda
1/4 cup unsweetened applesauce
1 1/2 cups water
1 tsp salt (optional)

Instructions

  1. Soak buckwheat and quinoa overnight
  2. Preheat oven to 350°
  3. Rinse and drain buckwheat and quinoa
  4. Place all ingredients into a food processor and mix
  5. Pour into a silicone bread pan or lightly oiled bread pan
  6. Bake for 1 hour
  7. Remove from pan and let cool

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127 comments

Kiesha May 31, 2020 - 1:45 pm

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?

Reply
Jill Dalton June 3, 2020 - 6:00 pm

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

Reply
Abigail Usha June 6, 2020 - 6:11 pm

Hi Jill, can I use psyllium powder in place of psyllium husks? What’s the quantity like?

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Jenn June 11, 2020 - 1:28 pm

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!

Reply
Michelle June 23, 2020 - 9:00 am

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!

Reply
v. blanchard August 11, 2020 - 3:39 pm

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.

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Deborah Whiting June 24, 2020 - 6:34 pm

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

Reply
Liz July 9, 2020 - 9:52 am

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

Reply
Jill Dalton July 10, 2020 - 1:06 pm

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.

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Ellen Dillinger July 16, 2020 - 4:19 pm

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!

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Liz July 22, 2020 - 9:55 pm

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

Reply
Jill Dalton August 1, 2020 - 9:30 am

It freezes great!

Reply
Lori August 5, 2020 - 3:29 pm

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.

Reply
Ruizi Li August 9, 2020 - 4:10 pm

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!

Reply
Teresa Hermann August 21, 2020 - 8:30 pm

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.

Reply
Jill Dalton August 22, 2020 - 10:13 am

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.

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Teresa Hermann August 22, 2020 - 10:24 am

Will do… thanks so much!

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Teresa Hermann August 22, 2020 - 11:41 am

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?

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Jill Dalton August 22, 2020 - 4:40 pm

It doesn’t rise that much. I baked it in a smaller bread pan so it is taller. Mine is 4″ x 6 1/2″

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Teresa Hermann August 22, 2020 - 6:42 pm

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!

Reply
Paula August 26, 2020 - 7:04 pm

Hi Jill
I want to try the bread. I do not like the taste of quinoa. Can I use millet instead?

Reply
Jill Dalton August 28, 2020 - 9:27 am

Yes,

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Danesh September 8, 2020 - 2:03 pm

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!

Reply
Jill Dalton September 9, 2020 - 10:01 am

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.

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