15+ Wholesome Gluten-Free Whole Grain Bread Recipes to Savor

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In recent years, the popularity of gluten-free diets has soared, whether due to celiac disease, gluten sensitivity, or simply a desire for a healthier lifestyle.

For those embracing gluten-free living, finding delicious alternatives to traditional bread can be a culinary adventure.

Fortunately, the world of whole grains offers a plethora of nutritious options, paving the way for mouthwatering gluten-free bread recipes.

In this article, we’ll explore a selection of wholesome gluten-free whole grain bread recipes that will tantalize your taste buds and nourish your body.

15+ Wholesome Gluten-Free Whole Grain Bread Recipes to Savor

Whether you’re following a gluten-free diet or simply seeking wholesome and delicious bread alternatives, these recipes are sure to delight your taste buds and nourish your body.

So roll up your sleeves, preheat your oven, and embark on a journey of gluten-free bread baking that promises to satisfy and inspire.

Quinoa and Buckwheat Whole Grain Bread

Quinoa and Buckwheat Whole Grain Bread is a nutrient-dense, gluten-free bread combining the benefits of quinoa and buckwheat.

Rich in protein, fiber, and essential minerals, this bread offers a hearty and satisfying texture, perfect for any meal.

Ingredients:

  • 1 cup quinoa flour
  • 1 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine quinoa flour, buckwheat flour, tapioca starch, ground flaxseed, sunflower seeds, pumpkin seeds, and chia seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Quinoa and Buckwheat Whole Grain Bread is a hearty and nutritious option, ideal for sandwiches, toast, or as an accompaniment to soups and salads. Its robust flavor and dense texture make it a satisfying choice for any meal.

Millet and Teff Whole Grain Bread

Millet and Teff Whole Grain Bread is a delicious and gluten-free bread packed with the nutritional benefits of millet and teff.

This bread is high in fiber, protein, and essential minerals, providing a wholesome addition to your diet.

Ingredients:

  • 1 cup millet flour
  • 1 cup teff flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1 1/2 cups warm water
  • 1/4 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
  • In a large bowl, combine millet flour, teff flour, tapioca starch, ground chia seeds, sesame seeds, and pumpkin seeds.
  • In a separate bowl, mix warm water, melted coconut oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Millet and Teff Whole Grain Bread is a flavorful and nutritious option that pairs well with a variety of dishes.

Its high fiber and protein content make it a healthy choice for any meal.

Sorghum and Amaranth Whole Grain Bread

Sorghum and Amaranth Whole Grain Bread is a gluten-free bread that combines the health benefits of sorghum and amaranth.

Rich in fiber, protein, and antioxidants, this bread has a slightly sweet flavor and a dense texture, making it a wholesome addition to your diet.

Ingredients:

  • 1 cup sorghum flour
  • 1 cup amaranth flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine sorghum flour, amaranth flour, tapioca starch, ground flaxseed, chia seeds, and sunflower seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Sorghum and Amaranth Whole Grain Bread is a nutritious and delicious gluten-free option that can be enjoyed at any time of day.

Its combination of wholesome grains provides a rich source of nutrients and a satisfying texture.

Brown Rice and Oat Whole Grain Bread

Brown Rice and Oat Whole Grain Bread is a hearty and satisfying gluten-free bread.

This bread combines the nutty flavor of brown rice flour with the wholesome goodness of oats, providing a rich source of fiber and essential nutrients.

Ingredients:

  • 1 cup brown rice flour
  • 1 cup gluten-free oat flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup rolled oats (gluten-free)
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine brown rice flour, oat flour, tapioca starch, ground flaxseed, rolled oats, and sunflower seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Brown Rice and Oat Whole Grain Bread is a delicious and nutritious option, perfect for sandwiches, toast, or as an accompaniment to soups and salads.

Its rich, nutty flavor and dense texture make it a versatile addition to your gluten-free diet.

Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Quinoa and Millet Whole Grain Bread

Quinoa and Millet Whole Grain Bread is a nutrient-packed, gluten-free bread that combines the protein-rich qualities of quinoa with the mild flavor of millet.

This bread is an excellent source of fiber, vitamins, and minerals, making it a healthy choice for any meal.

Ingredients:

  • 1 cup quinoa flour
  • 1 cup millet flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
  • In a large bowl, combine quinoa flour, millet flour, tapioca starch, ground chia seeds, sesame seeds, and sunflower seeds.
  • In a separate bowl, mix warm water, melted coconut oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Quinoa and Millet Whole Grain Bread is a flavorful and nutritious option that pairs well with a variety of dishes.

Its high fiber and protein content make it a healthy choice for any meal.

Teff and Sorghum Whole Grain Bread

Teff and Sorghum Whole Grain Bread is a gluten-free bread that combines the robust flavors of teff and sorghum.

This bread is rich in protein, fiber, and essential nutrients, making it a wholesome and delicious addition to your diet.

Ingredients:

  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine teff flour, sorghum flour, tapioca starch, ground flaxseed, chia seeds, and sunflower seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Teff and Sorghum Whole Grain Bread is a nutritious and delicious gluten-free option that can be enjoyed at any time of day.

Its combination of wholesome grains provides a rich source of nutrients and a satisfying texture.

Amaranth and Buckwheat Whole Grain Bread

Amaranth and Buckwheat Whole Grain Bread is a dense, gluten-free bread that combines the earthy flavors of amaranth and buckwheat.

This bread is packed with protein, fiber, and essential minerals, making it a healthy and satisfying choice for any meal.

Ingredients:

  • 1 cup amaranth flour
  • 1 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine amaranth flour, buckwheat flour, tapioca starch, ground flaxseed, sunflower seeds, pumpkin seeds, and chia seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Amaranth and Buckwheat Whole Grain Bread is a hearty and nutritious option, ideal for sandwiches, toast, or as an accompaniment to soups and salads.

Its rich, earthy flavor and dense texture make it a versatile addition to your gluten-free diet.

Sorghum and Quinoa Whole Grain Bread

Sorghum and Quinoa Whole Grain Bread is a gluten-free bread that combines the mild, nutty flavors of sorghum and quinoa.

This bread is rich in protein, fiber, and essential nutrients, providing a wholesome and delicious option for any meal.

Ingredients:

  • 1 cup sorghum flour
  • 1 cup quinoa flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
  • In a large bowl, combine sorghum flour, quinoa flour, tapioca starch, ground chia seeds, sesame seeds, and sunflower seeds.
  • In a separate bowl, mix warm water, melted coconut oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Sorghum and Quinoa Whole Grain Bread is a flavorful and nutritious option that pairs well with a variety of dishes.

Its high fiber and protein content make it a healthy choice for any meal.

Millet and Teff Whole Grain Bread

Millet and Teff Whole Grain Bread is a gluten-free bread that combines the mild, sweet flavor of millet with the earthy taste of teff.

This bread is rich in fiber, protein, and essential nutrients, making it a wholesome addition to your diet.

Ingredients:

  • 1 cup millet flour
  • 1 cup teff flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine millet flour, teff flour, tapioca starch, ground flaxseed, chia seeds, and sunflower seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Millet and Teff Whole Grain Bread is a nutritious and delicious gluten-free option that can be enjoyed at any time of day.

Its combination of wholesome grains provides a rich source of nutrients and a satisfying texture.

Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Brown Rice and Quinoa Whole Grain Bread

Brown Rice and Quinoa Whole Grain Bread is a gluten-free bread that combines the nutty flavor of quinoa with the hearty taste of brown rice.

This bread is rich in protein, fiber, and essential nutrients, making it a nutritious and delicious choice for any meal.

Ingredients:

  • 1 cup brown rice flour
  • 1 cup quinoa flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine brown rice flour, quinoa flour, tapioca starch, ground flaxseed, chia seeds, and sunflower seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Brown Rice and Quinoa Whole Grain Bread is a flavorful and nutritious option that pairs well with a variety of dishes.

Its high fiber and protein content make it a healthy choice for any meal.

Teff and Buckwheat Whole Grain Bread

Teff and Buckwheat Whole Grain Bread is a gluten-free bread that combines the unique flavors of teff and buckwheat.

This bread is rich in protein, fiber, and essential minerals, making it a wholesome and satisfying choice for any meal.

Ingredients:

  • 1 cup teff flour
  • 1 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine teff flour, buckwheat flour, tapioca starch, ground flaxseed, sunflower seeds, and pumpkin seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Teff and Buckwheat Whole Grain Bread is a hearty and nutritious option, perfect for sandwiches, toast, or as an accompaniment to soups and salads.

Its rich, earthy flavor and dense texture make it a versatile addition to your gluten-free diet.

Millet and Amaranth Whole Grain Bread

Millet and Amaranth Whole Grain Bread is a gluten-free bread that combines the mild flavor of millet with the nutty taste of amaranth.

This bread is rich in protein, fiber, and essential nutrients, making it a wholesome and delicious option for any meal.

Ingredients:

  • 1 cup millet flour
  • 1 cup amaranth flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1 1/2 cups warm water
  • 1/4 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
  • In a large bowl, combine millet flour, amaranth flour, tapioca starch, ground flaxseed, chia seeds, and sesame seeds.
  • In a separate bowl, mix warm water, melted coconut oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Millet and Amaranth Whole Grain Bread is a flavorful and nutritious option that pairs well with a variety of dishes.

Its high fiber and protein content make it a healthy choice for any meal.

Quinoa and Brown Rice Flour Bread

Quinoa and Brown Rice Flour Bread is a gluten-free bread combining the nutty flavor of quinoa with the wholesome taste of brown rice flour.

Packed with protein, fiber, and essential nutrients, this bread is a nutritious option for those with gluten sensitivities.

Ingredients:

  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine quinoa flour, brown rice flour, tapioca starch, ground flaxseed, sunflower seeds, and pumpkin seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Quinoa and Brown Rice Flour Bread is a delicious and nutritious gluten-free option that can be enjoyed in various ways.

Its rich flavor and dense texture make it perfect for sandwiches, toast, or alongside soups and salads.

Teff and Amaranth Whole Grain Bread

Teff and Amaranth Whole Grain Bread is a gluten-free bread featuring the unique flavors of teff and amaranth.

High in protein, fiber, and essential nutrients, this bread is a wholesome choice for those seeking nutritious gluten-free alternatives.

Ingredients:

  • 1 cup teff flour
  • 1 cup amaranth flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1 1/2 cups warm water
  • 1/4 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
  • In a large bowl, combine teff flour, amaranth flour, tapioca starch, ground flaxseed, chia seeds, and sesame seeds.
  • In a separate bowl, mix warm water, melted coconut oil, apple cider vinegar, and maple syrup if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Teff and Amaranth Whole Grain Bread is a flavorful and nutritious gluten-free option that complements a variety of dishes.

Its rich texture and wholesome ingredients make it a satisfying choice for any meal.

Buckwheat and Millet Whole Grain Bread

Buckwheat and Millet Whole Grain Bread is a gluten-free bread combining the hearty flavors of buckwheat and millet.

With a dense texture and rich nutritional profile, this bread is an excellent source of protein, fiber, and essential minerals.

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup millet flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
  • In a large bowl, combine buckwheat flour, millet flour, tapioca starch, ground flaxseed, sunflower seeds, and pumpkin seeds.
  • In a separate bowl, mix warm water, olive oil, apple cider vinegar, and honey if using.
  • Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve.

Buckwheat and Millet Whole Grain Bread is a hearty and nutritious gluten-free option that adds depth to any meal.

Its robust flavor and dense texture make it perfect for sandwiches, toast, or as a side dish.

Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.

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