Gluten-Free Multigrain Bread

This gluten-free multigrain bread tastes great and is better for you than regular wheat bread. Its great for people who are allergic to or sensitive to gluten because its full of different kinds of nuts and seeds. You can eat it with soups and salads or toast it and spread your favorite spreads on it.

Ingredients:

• 2 cups gluten-free oat flour
• 1 cup almond flour
• 1/2 cup flaxseed meal
• 1/2 cup sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup chia seeds
• 1 tablespoon psyllium husk powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups warm water
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 1/2 cup mixed seeds e
• g
• , sunflower seeds, pumpkin seeds, sesame seeds
• 1/4 cup chopped nuts e
• g
• , almonds, walnuts

Instructions:

Warm your oven up to 350F 175C and grease a loaf pan

Put sorghum flour, flaxseed meal, oat flour, tapioca starch, chia seeds, psyllium husk powder, baking powder, and salt in a large bowl

Mix them together using a whisk

Put warm water, honey or maple syrup, olive oil, and apple cider vinegar in a different bowl

Combine well

Add the wet mixture to the dry ones and mix them together until a sticky dough forms

Leave it alone for 5 to 10 minutes so the psyllium and chia seeds can soak up some water

Mix the nuts and seeds together and then fold them into the dough

Place the dough in the loaf pan that has been greased

Use a wet spatula to smooth the top

If you tap the bottom of the bread, it should sound hollow when you tap it

Bake in a hot oven for 50 to 60 minutes

Take it out of the oven and let it cool for 10 minutes in the pan

Then move it to a wire rack to finish cooling

Take a piece of gluten-free multigrain bread and enjoy it