This gluten-free multigrain bread tastes great and is better for you than regular wheat bread. It's great for people who are allergic to or sensitive to gluten because it's 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!
Prep Time: 20 minutes
Cook Time: 60 minutes
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