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.
As seen on the following sites: Slightly Indulgent Tuesday, Allergy Free Wednesday, Tasty Traditions
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If you dont have whole grain can you use flour and just avoid the soaking?
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.
I’m anxious to try this recipe but I cannot eat flax. What might you recommend as a substitute?
I just bought some hemp seeds from CostCo and it is supposedly nutritionally superior yet similar to flax. I would try that.
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!
LOVE the idea of adding cinnamon and raisins! Yes, we have toasted it and it toasts great! Let me know how it turns out!!
Looks like a great recipe. But I can’t have millet, any idea what I could use instead ?
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.
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!
Thanks!!
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!
Thanks for the substitutions!! I am so happy you like it as much as we do!
featuring your recipe this week on AFW!! Thank you! Anxious to try these!
Thank you! Thank you! Thank you!!!
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!
I am so glad you tried them and liked them!! Thanks for the feedback!!
After soaking the grains overnight and blending it my blender, I combined the rest of it in my breadmaker with STELLAR results! AWESOME!!!
Thanks, Lori! I have had a few others ask about a good bread machine bread. I will start spreading the word.
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!
Thanks for the feedback, Tessa!!