Whole Grain Gluten-Free Sandwich Bread or Buns

DSC 0007 1024x680 Whole Grain Gluten Free Sandwich Bread or Buns

NO starch!!! NO flour!!! Whole Grain Gluten Free Sandwich Bread!!! I FINALLY figured this out. After about 20 tries, we have a winner!!!  If you try it, feel free to give me suggestions because I may just be delirious about it since trying so many times…but seriously, try it!!! If you don’t have teff or millet feel free to try quinoa (I’m not the biggest fan of quinoa in breads) or maybe even whole grain oats? Go nuts and tell me what you do!!

1 cup whole grain teff
1 cup whole grain millet, rinsed
1/4 cup apple cider vinegar
2 cups warm water
3 T flax meal

Pour all of the above into a blender and stir (don’t blend) and let it soak overnight, or at least 8 hours. After the soaking, blend it and blend it well. When I look at mine in the blender, sometimes it appears that it isn’t getting the stuff from the top, so I will stop it, pulse it a few times, blend some more. Blend, blend, blend. Pour it into a big mixing bowl (I use my Kitchenaid) and add…

1/4 cup extra virgin olive oil
2 T honey
2 t xanthan gum
2-1/4 t yeast (you could try it without yeast and let me know…maybe just add baking soda instead since the vinegar is already in it for an acid)
1/2 t salt
2 eggs

Mix for 4 minutes. Pour into a greased bread pan (the dough will be wet, not like regular dough), sit in a warm place, cover with a towel, and let rise for about 30 – 60 minutes. It took 30 minutes the first time I tried it and now that it is colder in my house, 60 minutes. Just watch it.  Bake at 375 degrees for 45 minutes. Let cool for about 10 – 15 minutes, dump it out of the pan, then let cool completely before slicing. Go make yourself a sandwich!

Need some buns? Use this recipe, spoon large spoonfuls of dough onto parchment lined cookie sheets and bake for 25 minutes. Makes 10.

Need some rolls? Use this recipe, spoon into oiled muffin tins and bake for 20 minutes. Makes 20.

***Substitutions: Use 2 teaspoons of baking soda instead of the yeast and eliminate the rise time. Two teaspoons of psyllium husk powder can be substituted for the xanthan gum. Flax eggs have been successfully used instead of the eggs by a reader. The honey can obviously be replaced with agave or maple syrup.

DSC 0076 1024x758 Whole Grain Gluten Free Sandwich Bread or Buns

DSC 00011 1024x680 Whole Grain Gluten Free Sandwich Bread or Buns


As seen on the following sites: Slightly Indulgent Tuesday, Allergy Free Wednesday, Tasty Traditions


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26 Responses to “Whole Grain Gluten-Free Sandwich Bread or Buns”

  1. October 8, 2012 at 7:33 pm #

    If you dont have whole grain can you use flour and just avoid the soaking?

    • Lisa
      October 12, 2012 at 7:43 am #

      You could always try it! I tried tweaking this recipe about 20 different times, most of the time using flour with the whole grains and it would just crumble. In fact we called it crumbles instead of bread. :) My bean bread uses flour, you could try that.

  2. Valerie
    October 8, 2012 at 9:38 pm #

    I’m anxious to try this recipe but I cannot eat flax. What might you recommend as a substitute?

    • Lisa
      October 12, 2012 at 7:44 am #

      I just bought some hemp seeds from CostCo and it is supposedly nutritionally superior yet similar to flax. I would try that.

  3. Cindy
    October 9, 2012 at 7:36 am #

    Thank you for the recipe, I will try it as soon as I find tef. I know it is an Ethiopian grain but we live in a rural area. I may have to wait until we travel up north in 2 weeks. I know I can get it there. I am trying to eliminate things from my diet that may be causing me problems. This recipe is a blessing! I am also going to try to make it with cinnamon and raisins to have for breakfast. Does it toast well? Thanks again!

    • Lisa
      October 12, 2012 at 7:40 am #

      LOVE the idea of adding cinnamon and raisins! Yes, we have toasted it and it toasts great! Let me know how it turns out!!

  4. Timothee
    October 9, 2012 at 11:01 am #

    Looks like a great recipe. But I can’t have millet, any idea what I could use instead ?

    • Lisa
      October 12, 2012 at 7:38 am #

      I would try any other gluten-free grains, such as gluten-free oats (steel cut), sorghum (milo), or quinoa. My sister tried sorghum and her family really liked the flavor of the bread with it.

  5. October 15, 2012 at 11:34 pm #

    This bread looks stellar-wow! I love all of the ingredients you used. Thank you so much for sharing with us on Allergy-Free Wednesdays!

    • Lisa
      October 16, 2012 at 6:55 pm #


  6. Lori
    November 27, 2012 at 1:19 pm #

    I just used this bread recipe for hamburger buns. But, because of an elimination diet, I used flax eggs instead of the eggs, and I left out the yeast and added 1 t baking soda to the dough about 45 seconds before it was done mixing. I didn’t let it rise, I just baked it for about 20 minutes. They are SO fabulous!!! No crumbling at all!!! I can’t tell you how excited I am to start using whole grains instead of flour! I, too, love the idea of the cinnamon and raisins for a breakfast bread. Great idea!

    • Lisa
      November 27, 2012 at 1:55 pm #

      Thanks for the substitutions!! I am so happy you like it as much as we do! :)

  7. December 17, 2012 at 2:03 pm #

    featuring your recipe this week on AFW!! Thank you! Anxious to try these!

    • Lisa
      December 18, 2012 at 8:46 pm #

      Thank you! Thank you! Thank you!!!

  8. December 26, 2012 at 10:29 am #

    Had these for Xmas, and really enjoyed them! I used a chia egg, and I especially appreciate it was soaked and super easy to pull together…all in my blender! Thank you!

    • Lisa
      December 26, 2012 at 12:40 pm #

      I am so glad you tried them and liked them!! Thanks for the feedback!!

  9. Lori
    January 15, 2013 at 12:25 pm #

    After soaking the grains overnight and blending it my blender, I combined the rest of it in my breadmaker with STELLAR results! AWESOME!!!

    • Lisa
      January 16, 2013 at 2:15 pm #

      Thanks, Lori! I have had a few others ask about a good bread machine bread. I will start spreading the word.

  10. February 2, 2013 at 9:38 am #

    Hi! I thought I would report back since I have had inconstant resultsandthought I would share wi you some specific tips I have since learned.

    First, I am not sure this would work without a high powered blender….even my Blentec takes two to three full cycles at power 10 to pulverize the teff completely. I have tried it not completely pulverized and the texture is weird and gritty.

    Second, I have learned to blend in the morning with the oil and the water for the chia eggs, and honey, but leave the rest out until all ready to go. The additional liquid helps the mixture blend better. But the mixture gets too hot for the yeast and kills it after three cycles!

    While it is cooling slitly, I mix two tablespoons additional honey, the yeast and some warm water (2-4 tablespoons) to activate the yeast. Once foamy, I mix it into the batter along with the guar gum, making sure I can comfortably stick my finger in the batter first, assuring it is not to hot.

    One of my very favorite gf/egg free yeasted breads….I was determined to figure out some of my kinks’ and thought I would share!

    • Lisa
      February 6, 2013 at 1:23 pm #

      Thanks for the feedback, Tessa!!

  11. Ellen
    June 28, 2013 at 10:20 am #

    This looks almost perfect! I am trying to transition to a wheat-free diet and still want to be able to eat sandwiches so I can pack a portable lunch.

    Thank you so much for listing substitutes. We have whole teff and quinoa and psyllium, but no millet or xanthan or guar.

    Question: is the honey necessary? Is it for the yeast or can I leave it out (especially if I substitute baking powder — I’m not sure we have yeast). I’d like to eat unsweetened bread if possible.

    • Lisa
      June 28, 2013 at 12:46 pm #

      The honey was for the initial recipe that uses yeast. I have never left it out, but I am sure you could. We don’t use the yeast anymore because my daughter reacts to it, so I replace it with baking soda. I swear leaving the yeast out makes it a tad crumbly though, which doesn’t make sense to me. I hope you like it!

  12. Ellen
    June 28, 2013 at 12:16 pm #

    Also, what do I do to prepare quinoa before I can use it in a recipe? I know I have to do something with the seed coat but when I look online for preparation, I find how to boil it into a rice equivalent instead.

    • Lisa
      June 28, 2013 at 12:49 pm #

      Most quinoa recipes will have you rinse it to get rid of that coating, I believe. You can rinse it before soaking it for this recipe and it shouldn’t affect it. I have never used quinoa for this bread recipe so I am eager to hear how it turns out.

  13. Ellen
    July 20, 2013 at 3:58 pm #

    I want to try this, but it turns out we don’t have a blender, just a cuisinart. Have you heard from anyone who tried to make it without a blender? Is there some other method of pulverizing the grain? (Don’t have a mortar and pestle, either.)

    Lastly, how does it taste? I recently bought gluten-free bread at the store (brown rice and tapioca flours, vegan) and it was sour and bitter.

    • Lisa
      August 4, 2013 at 8:37 am #

      I am so sorry, Ellen, I wasn’t notified of your comment. We love the taste of this bread. It isn’t sour or bitter to us at all, but everyone’s taste is different. I have never tried this in a processor, but if you do you may want to try processing the grains while they are dry, grinding them into a flour, and then soaking them. That way you can make sure your grains are pulverized.

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