Gluten-Free Multi-Grain Bread

This delicious gluten-free multi-grain bread is easy to make and packed with nutrition! It’s made with gluten-free all purpose flour, rolled oats, buckwheat flour, millet flour, baking powder, baking soda and salt mixed together with olive oil, honey and buttermilk before being baked in an oven for 45 minutes or until golden brown! Enjoy!

Cooking Equipment:

Bowls (large & small), whisk/spoon/spatula/toothpick , 9×5 inch loaf pan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

International

Keywords:

Gluten-Free, Multi-Grain, Bread, Healthy, Easy

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

2 cups gluten

free all purpose flour

1 cup rolled oats

1/2 cup buckwheat flour

1/2 cup millet flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons honey

2 cups buttermilk

Cooking Instructions:

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil.

In a large bowl, mix together the gluten-free all purpose flour, rolled oats, buckwheat flour, millet flour, baking powder, baking soda and salt until combined.

In a separate bowl, whisk together the olive oil and honey until combined. Add the buttermilk and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). The batter should be thick but still pourable.

Pour the batter into the prepared loaf pan and spread evenly with a spatula or spoon. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

Nutrition:

Calories – 220 kcal; Fat – 4 g; Carbohydrates – 40 g; Protein – 6 g; Fiber – 5 g

Rating:

Did You Know?

Rice is also a staple in Indian cuisine, with popular dishes including biryani and pulao.