Wholesome Gluten-Free Bread Loaf
A hearty gluten-free sandwich loaf made with sorghum, buckwheat and oats, bound with psyllium husk and sweetened with honey.
Servings 10 slices
Calories 225kcal
Ingredients
Yeast mix
- 1 1/2 cups warm water about 110°F
- 2 1/4 tsp active dry yeast 1 packet
- 3 Tbsp honey
Wet mix
- 1/4 cup olive oil
- 3 large eggs
Dry mix
- 1 1/2 cups Bob's Red Mill 1-to-1 gluten-free flour
- 1/2 cup sweet white sorghum flour
- 1/2 cup buckwheat flour
- 1/2 cup GF extra-thick rolled oats plus more for the top
- 1 Tbsp psyllium husk powder
- 1 tsp xanthan gum
- 1 1/2 tsp salt
Instructions
- Stir the warm water, yeast and honey together and let it sit about 10 minutes, until foamy.
- Whisk the olive oil and eggs together.
- In a stand mixer bowl, whisk all the dry ingredients.
- Add the yeast mixture and the egg mixture to the dry ingredients. Mix with the paddle on medium speed 3–4 minutes, until it forms a thick, smooth batter.
- Spread the batter in a greased, parchment-lined 9x5 loaf pan. Smooth the top with a wet spatula and sprinkle with oats.
- Cover and let rise in a warm spot 45–60 minutes, until it just reaches the rim of the pan.
- Bake at 375°F for 50–60 minutes, until the inside reaches 205–210°F.
- Cool in the pan 10 minutes, then on a rack until completely cool before slicing. Enjoy!
Notes
Recipe card rebuilt in October 2026 from the post and its ingredient photos after the original card was lost; amounts are estimates. Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 225kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g