Gluten and Yeast and Dairy Free Multigrain Bread
Discover the ultimate recipe for Gluten and Yeast and Dairy Free Multigrain Bread—a game-changer for anyone seeking a wholesome, allergen-friendly loaf. Packed with nutrient-dense ingredients like brown rice flour, sorghum flour, ground flaxseeds, and chia seeds, this bread offers a hearty, multigrain flavor with a soft, tender texture. The magic of psyllium husk powder ensures a perfectly cohesive dough without the need for gluten or yeast, while a touch of olive oil and optional maple syrup adds subtle richness. Ready in just over an hour, this easy-to-make, vegan-friendly bread is perfect for toasting, sandwiches, or enjoying fresh with your favorite spread. Whether you're gluten-free, dairy-free, or simply looking for a healthier bread alternative, this recipe is sure to become a household staple!
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Recipe Information
Ingredients
- 1 cup Brown rice flour
- 1 cup Sorghum flour
- 1 cup Tapioca starch
- 2 tablespoons Ground flaxseeds
- 2 tablespoons Chia seeds
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup or honey (optional)
- 1.75 cups Water, warm
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the dry ingredients: brown rice flour, sorghum flour, tapioca starch, ground flaxseeds, chia seeds, psyllium husk powder, baking powder, baking soda, and salt. Mix thoroughly to ensure an even consistency.
In a separate small bowl, whisk together the wet ingredients: apple cider vinegar, olive oil, maple syrup (if using), and warm water.
Pour the wet ingredients into the dry ingredients. Stir well using a spatula or wooden spoon until a thick and sticky dough forms. Allow the dough to rest for 5-10 minutes to let the psyllium husk and chia seeds absorb the liquid and thicken further.
Transfer the dough to the prepared loaf pan. Smooth the top with a spatula or damp hands to create an even surface.
Place the loaf pan in the preheated oven. Bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 434.0 g | 158% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
